Ingredients
2
tablespoons olive oil
1 1/2
lb beef chuck roast, cut into 1-inch pieces
1
large onion, chopped
4
cloves garlic, finely chopped
1/4
cup Gold Medal™ all-purpose flour
1
cup Burgundy or dry red wine
3
cups Progresso™ beef-flavored broth (from 32-oz carton)
1 1/2
cups ready-to-eat baby-cut carrots
4
medium parsnips, peeled, cut into 1/2-inch pieces
1/2
lb small red potatoes, cut in half
2
dried bay leaves
6
sprigs fresh thyme
1/2
teaspoon salt
1/2
teaspoon pepper
Preparation
In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.
