* Ingredients :
° 3 pounds roast-beef-chuck, trimmed also cutting to 2-inch cubes
° 3 tsp oil-olive
° 5 large garlic cloves, peeled and minced
° 2 medium onions chopped
° 1 cup red wine
° 4 cups beef broth
° 2 tablespoons tomato paste
° 2 tablespoons balsamic vinegar or red wine vinegar
° 1 large bay leaf
° 1/4 cup flour
° 2 tsp dried thyme
° 2 teaspoons salt, see note
° 1 teaspoon pepper
° 3 large carrots, sliced
° 1 pound small potatoes
° Chop fresh-parsley – optional
* Methods :
Preheaat oven 325 degrees F . Set apart heavy, oven-proof 5-7 liter pot.
Pat the meat dry with paper towels, and cut into 2-inch cubes.
Putting pot on high heat.While hot, add 1 tsp of oil-olive also enough meat to stay in single layer, leave a space in between.
Permit meat brown about 2 min, & turn pieces to brown for other 2 min . Transfering to plate & repeat with rest oil & beef.
Adding onion also garlic to skillet & sauté for 3 min using wooden spoon, scrap browned parts from bottom of pan.
Add the corned beef, red wine, broth, tomato paste, balsamic vinegar, flour, thyme, bay leaf, salt, and pepper. Stir until smooth.
Covering & placing in middle of preheated oven about 2 h , until meat is cook through and sauce has thick .
Removing pot from oven also adding potatoes also carrots. Returning to oven about other 30 min .
decorate with optional parsley.
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