Ingredients:

3	Tbl	Vegetable oil
3	Lb	Chuck or round, cut into 1-1/2” to 2” cubes
1		Clove garlic, minced
3	Tbl	Shallots, finely chopped
3	Tbl	Flour
1		Can beef broth
1	16 oz	Can chopped tomatoes
1-1/2	Tsp	Salt
˝	Tsp	Dried thyme
12		Small white onions, peeled
4		Carrots, pared, cut into 2” lengths
12		Small new potatoes, peeled
1	10 oz	Pkg frozen peas
2	Tbl	Parsley, chopped

Directions:

Heat oil in a large pot or Dutch oven; brown beef, a few pieces at at ie. Remove pieces as they brown to a bowl. Remove all but 1 tablespoon fat from pan; add shallots and garlic and sauté until golden brown. Sprinkle flour over shallots and stir to coat and mix. Stir in broth and tomatoes; bring to boiling; stirring constantly to loosen browned bits. Return beef to pan. Stir in salt and thyme. Bring to boiling; lower heat, cover, simmer for 1 hour.

Add onions, carrots and potatoes to beef, pushing down into liquid, cover; simmer for 45 minutes for until beef and vegetables are fork tender. Stir n peas; cover; and simmer for 10 minutes longer. Sprinkle with parsley before serving.

 

Yields

8 servings