BRAISED BEEF WITH VEGETABLES

By curly

Ingredients

• SAUCE AND VEGETABLES:
• 1 lb. boneless beef chuck
• 2 Tbsps all-purpose flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 Tbsp butter
• 1 Tbsp oil
• 1 cup finely chopped onion
• 1 large clove garlic, minced or pressed
• 1 cup beef broth
• 1/2 tsp dried thyme leaves
• 1/4 tsp salt
• Dash pepper
• 3/4 lb. long thin carrots (about 8)
• 4 small potatoes, preferably new, peeled
• Finely chopped parsley, for garnish, optional

Preparation

Step 1

In a large heavy frying pan, heat butter and oil.

Add beef. Brown well on all sides. Remove beef; set aside.

Add onion and garlic to drippings Saute until tender, stirring frequently.

Stir in beef, beef broth, thyme, salt and pepper. Bring to a boil.

Cover. Simmer for 1 1/4 hours or until beef is partially tender, stirring occasionally.

Meanwhile, cut carrots diagonally in 1-1/2 inch pieces. Cut potatoes in quarters. Keep in cold water. Drain before adding to meat.

Add carrots and potatoes to beef mixture Bring to a boil. Reduce heat. Cover and simmer 30 to 45 minutes, or until vegetables and meat are tender, stirring occasionally.

Garnish with parsley, if desired.