Ingredients

How to make it

  • Trim fat from meat; sprinkle with salt and pepper. In 6- to 8-quart Dutch oven brown beef in hot oil over medium heat. Drain off fat; discard. Add onions, broth, and wine.
  • Bring mixture to boiling; reduce heat. Simmer, covered, 1 hour. Add whole potatoes. Return to boiling; reduce heat. Simmer, covered, 45 minutes. Add carrots. Cover; cook 30 minutes or until meat and vegetables are tender, spooning juices over meat and vegetables twice during cooking.
  • Using slotted spoon, transfer meat and vegetables to serving platter. Skim fat from juices. If necessary, add water to juices to equal 1-1/2 cups. Return juices to pan. In screw-top jar combine the cup water and flour. Cover; shake to combine. Add to juices in pan. Cook and stir over medium heat until thickened; cook and stir 1 minute more. Season with salt and pepper. Spoon over meat and vegetables. Makes 6 servings.

Reviews & Comments 5

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  • annieamie 5 years ago
    The recipe sounds just great! I'm so glad that you took the time to post it here for all of us to share! Thank you so much.
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    " It was excellent "
    shandy ate it and said...
    WoW! Great recipe and thank you for sharing it! I loved the flavors and how they cook. Perfect. Thank you again =D
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  • chefjeb 6 years ago
    this recipe was copied from better homes and gardens march 2007 page 188. including the copyrighted picture.
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    " It was excellent "
    dariana ate it and said...
    They are great Jules and so much easier than the usual bake or grill method. Let me know how you like them,
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  • jules 7 years ago
    This sounds spectacular! I think I'll try it this weekend.
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