Beef Chuck, baby red and yellow potatoes, carrots, onions, garlic, beef stock, red wine, tomato paste, fresh thyme and a bay leaf. Seared the beef first with a coating of flour (S&P) in a Dutch oven with olive oil, added the onions then garlic, deglazed with a cup of red wine (Cabernet), added about two tablespoons of tomato paste and let it come to a simmer. Put it all in a crock pot and added enough beef stock to cover. Cooked on low for 7ish hours. Added a slurry of cornstarch and water at the end to thicken the sauce. Served over egg noodles.
by chilly_chickpeas
2 Comments
Looks delicious.
Great looking dish 👍🏾💯