2 1/2 pounds Boneless Beef Chuck
4 tablespoons Olive Oil
3 tablespoons Flour
1 1/4 cups Red Wine
2 cups Beef Stock
1/2 teaspoon Salt
1 teaspoon Dried Thyme
1 teaspoon Dried Rosemary
1 Bay Leaves
Salt and Fresh Ground Black Pepper to taste
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.
Makes 4-6 servings.