Ingredients
- 2 1/2 pounds Boneless Beef Chuck
- 4 tablespoons Olive Oil
- 3 tablespoons Flour
- 1 large Onion sliced
- 1 1/4 cups Red Wine
- 2 cups Beef Stock
- 1 pound Baby Dutch Yellow® Potatoes (DYP's)
- 8 ounces Sweet Baby Carrots
- 1/2 teaspoon Salt
- 1 teaspoon My Grinders Garlic and Herb
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 Bay Leaves
- Salt and Fresh Ground Black Pepper to taste
Directions
Heat 2 tablespoons oil in a large, heavy nonstick pot over medium-high heat. Season the beef with salt and pepper. Dust with the flour. Add the beef and brown on all sides, about 12 minutes. Transfer the beef to a dish.
Add the remaining 2 tablespoons of olive oil and onions to the pot. Sauté over medium-high heat until onions are slightly browned, about 5 minutes.
Add the beef stock, wine, garlic, thyme and rosemary, bay leaf, Organic Grinder Garlic & Herb and salt. Bring to a boil. Return the beef to the pot. Reduce the heat to medium-low. Cover partially and simmer gently for 1 hour. Add the carrots and baby Dutch Yellow© Potatoes (DYP's). Continue cooking meat until tender another 1 to 2 hours. Adjust seasoning with salt and pepper.
