4 tbsp vegetable oil
1 clove garlic
1/2 onion, sliced thin
1/3 cup flour
1 1/2 tsp salt
1/2 tsp thyme
1/4 tsp pepper
3 lb beef roast , cut into 1-inch cubes
3 cup beef broth
4 carrots, sliced
15 mushrooms, halved
Heat oil, and sauté garlic and onions in Dutch oven. Remove.
Mix together flour, salt and pepper. Dredge meat in flour mix in a small bowl and brown well in the oil (add more if necessary).
Return onion and garlic to pot. Add carrots, beef broth and thyme plus wine if you are using.
Simmer, covered for 1 1/2 hours or until tender. Sauté mushrooms in 1 Tbs. butter for 5 minutes.
Add to meat and mix gently. Simmer for 10 more minutes on very low heat.
Serve with fresh French bread, and a salad. You can also serve over biscuits, noodles or rice.
Sugar: 2g
:
Calcium: 46mg
Calories: 414kcal
Carbohydrates: 9g
Cholesterol: 117mg
Fat: 27g
Fiber: 1g
Iron: 4mg
Potassium: 846mg
Protein: 36g
Saturated Fat: 14g
Sodium: 932mg
Vitamin A: 5117IU
Vitamin C: 3mg
