- Preparation time: 30 minutes
- Cooking time: 2 to 2½ hours
- Total time: 3 hours
- 2 pounds beef bottom round, round steak, or top sirloin, ¾ to 1¼-inches thick, excess fat trimmed
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup flour
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 carrots, chopped
- 6 to 8 red or yellow potatoes, peeled and quartered
- 2 stalks celery, chopped
Sauce and Seasonings:
- 1 cup beef stock
- ½ cup dry wine or beer
- 1 can (6 oz.) tomato paste
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 2 bay leaves
Preheat oven to 325°.
- Pat dry the meat. Sprinkle with minced garlic, salt, and pepper.
- Dredge meat in flour; shaking off excess.
- Heat a large deep ovenproof skillet or Dutch oven over medium-high heat.
- Add the steak to the skillet and sear until nicely browned on both sides, 6 to 8 minutes.
- Remove the meat from the skillet and keep warm.
- Add onions, carrots, and celery to skillet.
- Cook, stirring occasionally, until the vegetables are softened but not browned, 5 to 10 minutes.
- Add meat and potatoes to skillet.
- Add beef stock, wine or beer, tomato paste, and seasonings to skillet.
- Cover skillet and bake in oven until the meat is tender, about 2 to 2½ hours.
- Remove meat and vegetables to a large platter. Pour sauce over meat. Serve.
Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).