| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Bottom round beef – cubed |
| 3 |
tb |
Flour |
|
|
Salt and pepper |
| 3 |
tb |
Olive oil |
| 3 |
|
Sliced garlic cloves |
| 1 |
c |
Pearl onions |
| 1 |
c |
Chopped carrots |
| 1 |
c |
Button mushrooms |
| 1 |
c |
Zucchini – sliced |
| 1 |
c |
Red wine |
| 2/3 |
c |
Beef broth |
| 2 |
tb |
Tomato paste |
| 1 |
ts |
Orange rind |
| 1/2 |
ts |
Dried thyme |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Parsley |
INSTRUCTIONS
Directions: Toss the beef with the flour that has been seasoned with
salt and pepper. In a large pot, heat the olive oil until hot. Add
the beef and brown for about 5 minutes. Remove from pan and set
aside. Add the garlic to the same pan, with the remaining oil and
juices. Add the onions and saut. for 2 minutes. Add the carrots,
mushrooms and zucchini and cook for 5 minutes more until vegetables
are golden brown. Add the wine, broth, tomato paste, orange rind,
thyme, and bay leaf to the pot. Bring the mixture to a boil, then
reduce the heat to a simmer and cook for 10 minutes. Return the beef
to the pot and simmer gently for 2 minutes. Stir in the parsley and
serve.
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