Deliciously fragrant, super cozy and packed with delicious treats – tender pieces of grilled meat, mushrooms, potatoes and carrots. All the delicacies here, stewed in a perfectly hearty, rich gravy.
Source:TatyanasEverydayFood
INGREDIENTS:
2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves
DIRECTION:
Heat olive oil in a large stock pot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. In batches, add steak to the pot and cook, stirring occasionally until golden brown, about 6-8 minutes; set aside.
Add onion, carrot and celery. Cook, stirring occasionally until tender, about 3-4 minutes.
Add garlic and mushrooms and cook, stirring occasionally, until softened and browned, about 3-4 minutes.
Beat flour and tomato paste until lightly browned, about 1 minute.
Add the wine, stir well, scrape off the brown patches at the bottom of the stock pot.
Stir in braised beef, thyme, bay leaves and steak. Boil; Reduce heat and simmer until beef is very tender, about 30 minutes.
Stir fry the potatoes; Simmer until potatoes are just tender and broth thickens, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir-fry parsley; season with salt and pepper to taste. *
Serve immediately.
