Deep down I do inspire to be a little like Julia Child, having fun in the kitchen and putting all I can into every dish possible. However reality sets in and I don’t have the time or resources to do 90% of the recipes she has. Maybe some day I will have that time. Until then I’ll be working, chasing a toddler with a baby in the belly and trying to balance it all! This twist on one of Julia’s classics will have your house smelling wonderful and satisfying that fancy food craving in no time. All with half of the effort! I like to serve it over some whole grain egg noodles. Be a conscious consumer when buying your noodles, read the label to ensure you are getting 100% whole grains!
Kelly @ Onceamonthmom.com
- 2 pounds beef bottom round roast cut into cubes
- 1/4 cups flour, all purpose, unenriched, unbleached
- 1 Tablespoon olive oil
- 14 ounces beef broth
- 1 cup red wine
- 16 ounces pearl onions, frozen
- 10 ounces mushrooms, sliced
- 2 Tablespoons tomato paste
- 4 teaspoons garlic cloves, minced
- 1 Tablespoons thyme, chopped
- 1 medium bay leaf
- 1/2 teaspoons salt
- 1/4 teaspoons pepper
- 1 cup carrots, sliced
Toss beef and flour in medium bowl until evenly coated. Heat oil in large dutch oven over medium high heat. Add beef in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to medium bowl with slotted spoon. Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt and pepper to dutch oven, bring to boil, scraping up browned bits from bottom of the pot. Stir in beef and reduce heat. Cover and simmer 1 hour. Stir in carrots, cover and simmer until beef and vegetables are fork tender about 30 minutes.
Follow instructions as outlined above. Let cool, divide among freezer bags and freeze until ready to serve. TO SERVE: Thaw and warm on stove until cooked through.
This Post will be linked at:
- Full Plate Thursday at Miz Helen’s Country Cottage
- It’s a Keeper Thursday at It’s a Keeper
- Tastetastic Thursday at A Little Nosh
- These Chicks Cooked at This Chick Cooks
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