Beef and Rosemary with Red Potatoes

By á-6055

More of a soup. Serve with a thick bread to mop up the broth.

Ingredients

• 2 Tablespoons Olive oil
• 2 cloves garlic, minced
• 1 1/2 pounds beef bottom round, cut in 1" cubes
• 1/2 cup dry red wine
• 1 cup beef broth
• 10 small red potatoes, unpeeled
• 2 Tablespoons fresh rosemary leaves or 2 tsp. dried
• salt & pepper to taste

Details

Servings 4

Preparation

Step 1

In a 4 quart heavy bottomed stew pot over medium-high heat, warm the olive oil.
Add the garlic and beef cubes and cook stirring until the beef is lightly browned and the garlic is golden but not dark brown (3-4 minutes)
Pour in the wine and using a large spoon, deglaze the pot over medium high heat by stirring to dislodge any browned bits from the pan.
Add the beef stock and stir well.
Add the potatoes and sprinkle with the rosemary.
Bring to a simmer.
Reduce the heat to medium-low; cover and simmer gently until the beef and potatoes are tender when pierce with a fork, 25-30 minutes.
Season to taste with salt & pepper.
Spoon into warmed bowls & serve.

Serve with a thick bread to mop up broth.