| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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