A hearty, comfort food that’s perfect for cold winter nights!
Makes 4 servings
2 Tbs. flour
1/8 tsp. course black pepper
1 lb. english chuckeye roast
1 Tbs. olive oil
1 tsp. minced garlic
14.5 oz. beef broth
1/2 c. red wine
1 tsp. dried thyme
3 medium carrots, cut up into bite sized pieces
2 yellow flesh potatoes, cut up into bite sized pieces
1 medium vidalia onion, cut up into bite sized pieces
In medium bowl, mix flour and pepper. Set aside. In large dutch oven, add garlic and beef. Saute on medium-high heat until browned on outside. Drop mixture into flour bowl and coat evenly. Leave aside. Return dutch oven to stove. Add broth, wine and thyme. Bring to boil. Add beef/flour mixture and return to boil. Reduce to simmer and cover cooking 90 minutes. Add carrots, potatoes and onion. Cook an additional 30 minutes. Add water as needed to keep from burning to bottom of pan.
Serve with a rustic bread if desired.