Smothered Beef With Onions, Carrots and Parsnips
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 - 1 1⁄4 lb stew beef chunk
- 1 cup flour for dredging meat (may need more)
- 1 large yellow onion
- 2 tablespoons butter, and
- 2 tablespoons oil
- 1⁄4 teaspoon dried thyme (or fresh)
- salt and pepper (to taste)
- 1⁄2 cup red wine (optional and not too sweet. Best to use it)
- 1 -2 bay leaf
- 2 carrots
- 2 parsnips (or if not used , add 2 more carrots)
- 2 -4 small red potatoes, cut in quarters
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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