The Suburbs
Kindle 3G Wireless Reading Device, Free 3G + Wi-Fi, 6" Display, Graphite, 3G Works Globally - Latest Generation
Dexter: The Fourth Season
The Girl with the Dragon Tattoo
Ingredients
- 3 tablespoon(s) olive oil
- 4 pound(s) boneless beef chuck roast, cut into 2-inch cubes
- 1 large onion, diced (1 1/2 cups)
- 6 clove(s) garlic, smashed
- 2 tablespoon(s) all-purpose flour
- 2 tablespoon(s) tomato paste
- 2 cup(s) dry red wine
- 3 cup(s) reduced-sodium beef broth
- 6 sprig(s) (4-inch) fresh rosemary
- 2 bay leaves
- 1 pound(s) parsnips, peeled, cut into 1-inch slices
- 1 pound(s) baby carrots, peeled
- 1 pound(s) cipollini onions, peeled
- 4 stalk(s) celery, cut into 1 1/2-inch pieces
- 1 pound(s) cooked baby potatoes, halved
- 1 cup(s) frozen green peas
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground pepper
- 1/4 cup(s) chopped parsley
Directions
- Heat oil in pot over medium-high heat; brown beef in batches, 6 minutes per batch; remove from pot.
- Add onion and garlic to pot. Reduce heat to medium; cook, stirring, 5 minutes. Stir in flour and tomato paste. Add wine; simmer 3 minutes, scraping up browned bits. Add beef, broth, rosemary, and bay leaves to pot; bring to a boil, reduce heat to low, cover, and simmer 2 hours.
- Add parsnips, carrots, cipollini onions, and celery; simmer 45 minutes. Stir in potatoes, peas, salt, and pepper; remove from heat; let stand covered 5 minutes. Discard rosemary stems and bay leaves. Sprinkle with parsley.
hmm yummy
