November 30, 2016
Comfort Food, Dinner, Main Dish,
Soups/Stews, Beef, Roast Beef, Beef Chuck, Alcohol, Vegetables, Mushrooms, Budget-Friendly, Entertaining, Potluck, Sunday Dinner, Winter, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Wine more
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"From Recipe+ August'16"
Heat half the oil in a large heavy based saucepan over moderate heat and cook beef, in batches, for 2 minutes or until browned and then add remaining oil to pan and cook and stir eschalots, bacon and mushrooms for 4 minutes until golden.
Add the flour to the pan and cook and stir for 1 minute until thick.
Stir in tomato paste, then gradually pour in the boiling water and wine and stir in crumbled stock cubes and bring to the boil.
Reduce heat, simmer, covered, for 1 hour 45 minutes or until meat is very tender.
Season to taste and stir through the parsley.
Serve beef with mashed potato and green beans and sprinkle with extra parsley.
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Wonderful meal. I made a couple of changes. After browning the meat, I put everything in the slow cooker and cooked on high for 4 hours. I also added some minced garlic. I doubled the liquid ingredients and the bouillon (using Better Than Bouillon lower sodium concentrate). Served with mashed potatoes and steamed carrots. I will use the leftovers to make a pot of soup (that is why I doubled the sauce).