March 25, 2014
Categories: Roast Beef, Beef Chuck, Passover, Sunday Dinner, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Beef Dinner, more
"I adapted this recipe from an old community cookbook."
- Serving Size: 1 (575.6 g)
- Calories 537.8
- Total Fat - 29.9 g
- Saturated Fat - 10.1 g
- Cholesterol - 126.6 mg
- Sodium - 1272.1 mg
- Total Carbohydrate - 34.7 g
- Dietary Fiber - 8 g
- Sugars - 13.5 g
- Protein - 32.6 g
- Calcium - 140.2 mg
- Iron - 3.8 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Put the flour in a bowl and sprinkle liberally with seasoned salt-toss the meat cubes int the mixture and set aside-reserve the remaining flour mix.
In a heavy pot, preferable an enameled cast iron pot, over medium-high, heat the oil until very hot- add the meat and brown on all sides.
Add the remaining flour mix, the onions, leeks, carrots and celery. Add the boiling water, kitchen bouquet, basil and garlic powder-mix well.
Cover the pot and bring to a boil-lower heat to a simmer - cook approx 1 1/2 hours or until the meat is tender.
Add the ketchup, Worcestershire, mushroom and peas- simmer for an additional 30 minutes.
Taste the sauce and add more seasoning if needed.
Serve over noodles or mashed potatoes.
No special items needed.