Rating: 3.5 stars
214 Ratings
  • 5 star values: 55
  • 4 star values: 36
  • 3 star values: 53
  • 2 star values: 53
  • 1 star values: 17
Jane Kirby

Gallery

Credit: Susie Cushner

Recipe Summary

hands-on:
30 mins
total:
4 hrs 30 mins
Yield:
Serves 8-10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a heavy casserole or a heavy, covered saucepan or Dutch oven.

    Advertisement
  • Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the casserole. Pour the wine into the skillet and scrape up any browned bits; add to the casserole. Stir in the broth, salt, thyme, and bay leaf.

  • Cook the casserole in a 325° F oven for 4 hours, or in the saucepan or Dutch oven on the stovetop over low heat for about 2 1/2 hours. In either case, stir occasionally and add up to 1 cup of additional beef broth if necessary. Add the potatoes and carrots during the last hour of cooking, and the peas just before serving.

Nutrition Facts

calcium 54mg; 520 calories; carbohydrates 31g; cholesterol 127mg; fat 20g; fiber 4g; iron 6mg; protein 48mg; saturated fat 5g; sodium 1061mg.
Advertisement