- 4
- 10 mins
- 11 mins
Ingredients
- 12 ounces beef bottom round roast, trimmed, cut into 1" cubes
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup frozen pearl onions, thawed
- 8 ounces sliced fresh mushrooms
- 3 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 3/4 cup dry red wine
- 1/4 cup tomato paste
- 1 can low sodium beef broth
- 2 red liss potatoes cut into 8 wedges
- 16 baby carrots
- 3/4 cup water
- 2 cups butternut squash, cut in 1" cubes
- 1/4 cup chopped fresh parsley
Preparation
Step 1
1. Combine the beef, flour, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper in a medium bowl. Toss to coat. heat 1 1/2 teaspoons of the oil in a nonstick Dutch oven over medium-high heat. Add the beef and cook, turning occasionally, until browned, about 4 to 5 minutes. Transfer the beef to a plate.
2. Return the Dutch oven to the stove and heat the remaining oil. Add the onions and mushrooms and cook, stirring occasionally, until tender and starting to brown, 12 to 14 minutes.
3. Stir in the garlic and thyme and cook for 1 minute. Pour in the wine and tomato paste, scraping up any browned bits and cook for 1 minute. Add the broth and any remaining flour from the beef. Bring to a boil. Reduce the heat to medium and simmer, partially covered, for 1 hour, or until the beef is almost tender.
4. Add the potatoes, carrots and water. Return to a simmer and cook for 25 minutes. Stir in the squash. Return to a simmer and cook until the vegetables are tender, 12 to 15 minutes. remove from the heat and stir in the parsley.