Smothered Beef With Onions, Carrots and Parsnips

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 - 1 14
  • 1
    cup flour for dredging meat (may need more)
  • 1
  • 2
    tablespoons butter, and
  • 2
    tablespoons oil
  • 14
    teaspoon dried thyme (or fresh)
  • salt and pepper (to taste)
  • 12
    cup red wine (optional and not too sweet. Best to use it)
  • 2
    parsnips (or if not used , add 2 more carrots)
  • 2 -4
    small red potatoes, cut in quarters
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DIRECTIONS

  • Peel and cut up carrots and parsnips into bite sized pieces.
  • Scrub and cut potatoes into quarters.
  • Peel and slice onion into thinly sliced rings.
  • Cut any pieces of beef in half if a lot larger than others.
  • Pour flour in a plastic or paper bag, add beef and shake until well coated.
  • Remove beef from bag but don't shake too much excess flour off.
  • On medium heat melt butter and oil in large fry pan. Add floured meat and brown until just seared on all sides. Add more butter and/or oil if needed.
  • Remove meat and set aside.
  • Add onion, salt, pepper and Thyme to pan and stir a couple of minutes to just coat onions with pan meat juices and bits.
  • Add beef broth, Bay leaves and wine to onions.
  • Stir well .
  • Add meat back to pan.
  • Cover and simmer 1 hour or until meat is getting tender, stirring occasionally.
  • Raise heat a little, add potatoes to pan cut side down. Try to submerge as much as possible.
  • Cover and simmer about 10 minute.
  • Add carrots and parsnips. Submerge if possible.
  • Cover pan and cook until vegetables are tender.
  • Gravy will be sort of thin. I leave as is. . Flour from meat should thicken enough to pour over vegetables.
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