Ingredients:
- 1/4 c EVOO
- 2 1/2 lbs of Chuck (cut into 2" chunks)
- Kosher salt and freshly ground black pepper
- 4 carrots (peeled and rough cut)
- 4 celery stalks (rough chop)
- 1 onion (chopped)
- 6 gloves garlic (minced)
- 2 c Cabernet Sauvignon
- 15 oz can peeled tomatoes (crush them by hand; include their juices)
- 1 c Chicken Stock
- 4 stems of Thyme (chopped)
- 1 (3") sprig of Rosemary chopped
- large pinch of Oregano dried
- 1/2 sour cream
- 1 bag of no yolk dumpling noodles
Preheat oven: 375º
Dutch over heat on high with EVOO until smoking. Season the beef with salt and pepper, brown in pot and set aside. Add carrots, onion, celery and garlic (garlic last so it doesn't burn). Season the veggies and stir it around for about 4 minutes. Add in the red wines, tomatoes with their juices, chicken stock and herbs. Scrape the bottom of the pan to dislodge brown bits. Bring mixture to a boil and return the beef to the pan. Cover and place into the oven for 1 1/2 hours. Have pasta ready drain completely. Scoop a few ladlefuls of the gravy into the pan, 1/2 c of the sour cream and add in the pasta. Ladle the rest into the pan and mix. Plate and call it a day
Ok I'm not a cook...so what is EVOO? I'm going to enjoy your blogs. I'm going to attempt this someday.
ReplyDeleteExtra-Virgin Olive Oil (EVOO)
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