Closer Weekly - - Good Food -

Serves 6

4 lbs. bone­less beef chuck-eye roast, trimmed and cut into 1 1⁄2” pieces 3 tbsp. olive oil 2 tbsp. un­salted but­ter

2 onions, chopped 3 gar­lic cloves, minced 1 tsp. dried thyme 1 ⁄4 cup flour 1 tbsp. tomato paste 1 cup red wine 2 1⁄2 cups chicken broth 1 lb. car­rots, peeled and sliced 2 bay leaves 1 1⁄2 lbs. red pota­toes, cut into 1” pieces 1 cup frozen peas 3 tbsp. pars­ley

1. Heat oven to 325°F; sea­son beef. In Dutch oven over medi­umhigh, brown half of beef in 2 tbsp. oil 10 min.; re­move. Re­peat with re­main­ing oil and beef.

2. Melt but­ter in now-empty pot over medium-low. Add onion, salt; cook 7 min. Add gar­lic and thyme; cook 30 sec. Add flour and tomato paste; cook 1 min. Add next 4 in­gre­di­ents, beef; sim­mer.

3. Cover, trans­fer to oven; cook 1 hr. Add pota­toes; cook 1½ hrs.

4. Re­move from oven; dis­card bay leaves. Add peas, cover and let sit 10 min. Stir in pars­ley.

PER SERV­ING: 656 cal, 74g pro­tein, 30g carbs, 5g fiber, 7g sugar, 23g fat

Just like Grandma used to make it!

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