O.K. so right off I want to admit that I am not one to measure, when I cook. Since I shop by what's good and on Sale, I get what I get and use things as they are available. I use recipes, when it comes to cooking, really only for inspiration, never as a step by step guide. Which is only to say, that I am trying to be as precise as possible, when posting recipes, but if you think something is too bland or spicy or you have some more veggies, that need to be used up, run with that and adjust recipes as they fit your budget, the season and your family's taste.
Ingredients:
3 lbs. beef cut into large chunks (I happened to have an English Roast, that I boned and trimmed of some of the fat, but a nice piece of chuck or round should work great for this)
1 small onion, diced
4 cloves of garlic, minced
1 lb of carrots, peeled and cut into thick slices
1 small (6 oz) can of tomato paste
6-8 cups of beef broth or stock (substitute: water + bouillon or beef base)
2 Tbsp. Olive Oil
1 Tbsp. Salt
1/2 Tbsp. Pepper
Preparation:
Bring a nice big pot up to about medium high heat on the stove. Add the Olive Oil, then your beef chunks. Move them around a bit, to let them brown evenly. Add your onion and garlic, Salt and Pepper and let cook for a few more minutes, stirring frequently, to avoid burning the garlic. Now add the tomato paste and stock, give it a good stir and turn the heat down to low. Cover the pot and adjust your heat as necessary, to keep at a steady simmer. Let this simmer for approximately two hours, check and stir occasionally. Make sure to give it a taste, when you're checking. Since Ingredients and Equipment inevitably vary, you will be the best judge on how to adjust temperature and seasoning. Once your meat is fork tender, serve with bread, rice, potatoes or egg noodles and enjoy!
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