This hearty, warming French classic is full of fresh vegetables and can be made even healthier by using grass-fed beef. With its pure taste and lean, flavorful texture, grass-fed beef is a natural heart-healthy choice. It is a good source of omega-3 essential fatty acids and has been shown to help reduce bad cholesterol.
- 2 pounds grass-fed beef chuck roast, visible fat removed, cut into cubes Add to list
- 1/4 cup flour Add to list
- 1/8 teaspoon freshly ground black pepper Add to list
- 2 tablespoons butter, coconut oil or ghee Add to list
- 1/2 pound mushrooms, sliced Add to list
- 1/2 cup chopped onion Add to list
- 1 clove garlic, minced Add to list
- 1/4 teaspoon thyme Add to list
- 1/4 teaspoon basil Add to list
- 1/4 teaspoon oregano Add to list
- 1/8 teaspoon rosemary Add to list
- 1/8 teaspoon marjoram Add to list
- 1 tablespoon chopped fresh parsley Add to list
- 1/2 cup dry red table wine Add to list
- 1 cup water Add to list
- 2 cups finely chopped fresh tomatoes Add to list
- 2 cups diced raw carrots Add to list
- 3 cups diced raw potatoes Add to list
Coat beef with flour and pepper. Brown meat in oil, watching carefully so it does not burn. Add mushrooms, onion, garlic, and cook until tender. Pour off fat.
Add thyme, basil, oregano, rosemary, marjoram, parsley, wine and water. Cover and simmer 1 hour, stirring occasionally, adding more water if necessary to cover bottom of pan.
Add tomatoes and simmer 1 additional hour. Add carrots and potatoes and simmer for 30 minutes.
Source: Sound Consumer February 2006
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