Ingredients
- 3 lb Boneless beef chuck eye Roast, cut in 1/2 inch cubes
- 2 Tbsp. Extra virgin olive oil
- 3 lrg Onions,each cut in 8 pcs
- 4 lrg Cloves garlic,crushed
- 1 can (28 oz) tomatoes, liquid removed and quartered
- 5 Tbsp. Minced parsley, divided
- 1 tsp Dry thyme leaves
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 c. Red Burgundy wine
- 1 c. Beef broth
- 1/4 c. water
- 1/2 lb Mushrooms,quartered Parsley
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Country Style Beef Stew
Servings: 4
Directions
- Trim excess fat from beef cubes. Brown cubes in warm oil in Dutch oven over high heat(in 2 batches,if necessary). Add in onions; brown lightly. Add in garlic.
- Stir in tomatoes, 3 tbsp.
- parsley, thyme, salt and pepper. Add in wine and beef broth to just cover; bring to boil. Reduce heat; cover and simmer 1 hour. Add in mushrooms; cover and simmer 1 to 1 1/2 hrs or possibly till beef is fork-tender. If you like, simmer, uncovered last 10 min to reduce liquid. Stir in remaining parsley.
- Serves 4 - 6
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