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Beef and Rosemary with Red Potatoes
2 tb Olive oil
2 Cloves Garlic -- minced
1 1/2 lb Beef bottom round -- cut in 1" cubes
1/2 c Dry red wine
1 c Beef stock
10 sm Red potatoes -- unpeeled
2 tb Fresh rosemary leaves OR 2 ts Dried rosemary
Salt and freshly ground
In a 4-quart heavy-bottomed stew pot over medium-high heat, warm olive oil. Add garlic and beef cubes and cook, stirring, until beef is lightly browned and garlic is golden but not dark brown, 3 to 4 minutes. Pour in wine and using a large spoon, deglaze the pot over medium-high heat by stirring to dislodge any browned bits from pan bottom. Add beef stock and stir well. Add potatoes and sprinkle with rosemary. Bring to a simmer. Reduce heat to medium-low, cover and simmer gently until beef and potatoes are tender when pierced with a fork, 25 to 30 minutes. Season to taste with salt and pepper. Spoon into warmed bowls and serve. Serves 4.
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