 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | tablespoon | all-purpose flour | 1/8 | teaspoon | Paprika | 1/4 | pound | round | 3/4 | tablespoon | olive oil | 1/4 | cup, sliced | Onion, chopped | 1/3 | cup | green beans | 1/4 | cup | Peas, frozen | 1/3 | medium | Carrots, raw | 1/4 | Potato large (3" to 4-1/4" dia) | Potatoes, red, flesh and skin, baked | 1/2 | tablespoon | tomato paste | 1/2 | glass (3.5 fl oz) | red wine | 1/2 | cup | broth, Beef |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Chop all vegetables into bite-sized pieces | | 2 | Put flour and paprika and 1/4 tsp salt and pepper into a plastic bag. Cut beef into small cubes and add to bag, shaking to coat. | | 3 | Heat 2 tbsp oil in dutch oven, add beef; cook until browned on all sides. Remove beef from pot. | | 4 | Add 1 tbsp oil to pot, add onions and cook for 2-3 min., add potatoes and carrots; stir and cook until vegetables begin to soften. | | 5 | Add tomato paste and wine, bring to boil for 1 min | | 6 | Add beef to pot, add broth, bring to boil, reduce heat and simmer for 1 1/2 hours or until beef is tender. | | 7 | Add peas and green beans and cook an additional 10 minutes. Remove from heat, and let rest 15 min before serving. |
|
