Add some garlic and celery. Sauté onion, carrots, onion and garlic over med-high using olive oil. Season with salt and pepper. After 5-10 min sprinkle 2 tbsp of flour on the veggies and stir in. Cook in flour for another minute. Slowly add a cup of red wine and deglaze pan. Use better than bullion for your stock base. After pan is deglazed, slowly add the beef broth. Add potatoes, thyme, rosemary. Cook potatoes for 10-15 minutes then add your pre-seared beef. Cook another 15 minutes on low and let it simmer uncovered.
Use more oil and higher heat on your beef to get better color. Season beef with salt and pepper as you cook.
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Add some garlic and celery. Sauté onion, carrots, onion and garlic over med-high using olive oil. Season with salt and pepper. After 5-10 min sprinkle 2 tbsp of flour on the veggies and stir in. Cook in flour for another minute. Slowly add a cup of red wine and deglaze pan. Use better than bullion for your stock base. After pan is deglazed, slowly add the beef broth. Add potatoes, thyme, rosemary. Cook potatoes for 10-15 minutes then add your pre-seared beef. Cook another 15 minutes on low and let it simmer uncovered.
Use more oil and higher heat on your beef to get better color. Season beef with salt and pepper as you cook.
Taste and adjust seasoning as you cook.