Serves 6-8

3 tablespoons olive oil
2 pounds top round or chuck steak, cut into 1/2-inch cubes
1/4 cup all-purpose flour, seasoned with a little salt and pepper
1 large yellow onion, diced
1 1/2 cups red wine
3 cups beef broth
1 1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
3 carrots, peeled and sliced
1/2 cup chopped flat-leaf parsley
2 teaspoons fresh thyme or 1 teaspoon dried
salt and black pepper, to taste

In a large, deep pot, heat olive oil. Dredge meat in seasoned flour. Place in hot oil until browned, about 5 minutes (don’t overcrowd meat or it’ll steam). Transfer browned meat to a bowl. In same pot, add chopped onion and brown for 3-5 minutes.

Deglaze the pot with the wine. (Pour wine in the hot pot and use a wooden spoon to scrape the brown bits from the bottom of the pot.) Add meat back to the pot. Cover the pot, and cook on low for 25-30 minutes.

Add broth, potatoes, and carrots. Cook covered, on low heat until meat is very tender, about 1 hour, stirring occasionally. Add more broth if necessary. When meat is cooked, stir in herbs, salt, and pepper. Add fresh parsley before serving.

- Recipe courtesy of Susan Russo at Food Blogga..  

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