2 hours cooking time
Ingredients
- ½ cup carrot – diced very fine
- ½ cup onion – diced very fine
- ¼ cup celery – diced very fine
- 1 lb. beef cubed
- Olive oil
- 1 cup red wine
- 1 cup beef stock
- 2 Tablespoons flour and extra for dredging
- Bay leaf
- 1 Tablespoon honey
- Salt and pepper to taste
- 1 tsp Garlic – minced
- 1 tsp Dijon mustard
Directions
- Coat bottom of large deep side pan with olive oil – medium high heat
- Dredge steak in flour and brown well each side
- Add vegetables to steak in pan and sauté
- Combine 2Tablespoons of flour into the beef stock and whisk well to insure no lumps
- Add red wine to deglaze pan
- Add beef stock, stir and bring to simmer
- Add all other ingredients, stir and reduce heat
- Cook for about 2hours until the sauce is reduced and thick
- Stir as needed
- Serve with rice or mashed potatoes and a nice glass of red wine
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