October 23, 2016
Comfort Food, Dinner, Main Dish,
Soups/Stews, Beef, Roast Beef, Beef Chuck, Vegetables, Onions, Potatoes , Southern, One-Bowl Does it!, Fall/Autumn, Sunday Dinner, Winter, Dutch Oven, Stove Top, High Protein, No Eggs, Non-Dairy, Canned Tomatoes, Make it from scratch, Kosher Meat more
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"Yummy one-pot meal. I love it in the fall and winter."
Combine flour, salt, and pepper; stir well. Dredge beef cubes in the flour mixture. Reserve any remaining flour mixture.
Brown beef on all sides in 3 tablespoons oil in a large Dutch oven, adding remaining 2 tablespoons plus 1 teaspoon oil as needed. Remove meat, reserving drippings in the Dutch oven. Drain meat on paper towels.
Add onion, celery, green pepper, and garlic to drippings, and saute until the vegetables are tender. Add the reserved flour mixture; cook 1 minute stirring constantly. Gradually add beef consomme; cook over medium heat, stirring constantly until mixture is thickened and bubbly.
Add reserved beef, tomatoes, and next 4 ingredients. Bring to a boil, stirring constantly. Cover, reduce heat, and simmer 1 1/2 hours. Add potatoes (if large, cut in half), cover and simmer 1 hour or until the potatoes are tender. Garnish with parsley if desired.
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