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Entree
6 - 8 servings
25 minutes
3 hours
Melissa's Corporate Chefs
2½ pounds boneless beef chuck
4 tablespoons olive oil
3 tablespoons flour
1 large onion, sliced
1¼ cups red wine
2 cups beef stock
1 pound Baby Dutch Yellow® Potatoes (DYP's)
8 ounces Sweet Baby Carrots
½ teaspoon salt
1 teaspoon Spice Grinders, Garlic and Herb
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
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.
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