22 Ratings
  • 4 Rating Star 6
  • 5 Rating Star 6
  • 3 Rating Star 5
  • 2 Rating Star 4
  • 1 Rating Star 1
  • 22 Ratings

Rich broth and tender falling-off-the-bone meat make this dish, full of potatoes and carrots, a delicious winner. It's perfect for casual dinner parties.

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Ingredients

Directions

  • Trim fat from meat; sprinkle with salt and pepper. In 6- to 8-quart Dutch oven brown beef in hot oil over medium heat. Drain off fat; discard. Add onions, broth, and wine.

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  • Bring mixture to boiling; reduce heat. Simmer, covered, 1 hour. Add whole potatoes. Return to boiling; reduce heat. Simmer, covered, 45 minutes. Add carrots. Cover; cook 30 minutes or until meat and vegetables are tender, spooning juices over meat and vegetables twice during cooking.

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  • Using slotted spoon, transfer meat and vegetables to serving platter. Skim fat from juices. If necessary, add water to juices to equal 1-12 cups. Return juices to pan. In screw-top jar combine the cup water and flour. Cover; shake to combine. Add to juices in pan. Cook and stir over medium heat until thickened; cook and stir 1 minute more. Season with salt and pepper. Spoon over meat and vegetables. Makes 6 servings.

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Nutrition Facts

660 calories, 28 g fat (11 g saturated fat, 2 g polyunsaturated fat, 13 g monounsaturated fat), 134 mg cholesterol, 652 mg sodium, 45 g carbohydrates, 7 g fiber, 8 g sugar, 49 g protein.

Reviews

22 Ratings
  • 4 Rating Star 6
  • 5 Rating Star 6
  • 3 Rating Star 5
  • 2 Rating Star 4
  • 1 Rating Star 1