Ingredients
Slab of Top Round Beef
Flour
Carrots
Celery
Potatoes
Onion
Garlic (Pasted)
Red Wine
Garlic Powder
Salt
Pepper
Whole Tomatoes
Low Sodium Beef Stock
Preparation
In a large plastic zip lock bag, add 2 Cups of Flour, Salt, pepper and Garlic Powder. Slice meat with into large chunks and place into bag and shake. Let meat rest with breading for a minute or two at room temperature. In large pot add vegitable oil to cover bottom of pan. Brown the meat, do not cook all the way through. Add an entire small bottle of a good red wine, and the beef stock. Scrape all flour chunks off the bottom so they don’t burn. Slice a large onion into quarters. Cook beef for at least 3 Hours covered on a low simmer after bringing to a boil. Add Garlic Paste, Potatoes, Chunks of Carrots, Whole tomatoes (sliced into strips) and Celery. Cook for an additional hour until potatoes and vegetables are fork tender. Stew should “cure” for at least a half hour before serving.
