Ingredients
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[title] => beans, green, french cut, 80% ckd, iqf, fs
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[title] => tomato paste, unsalted, 6oz can
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-
12 ounce-weight beef, chuck arm pot roast, brsd, 1/8" trim
-
2 tbsp flour, all purpose, bleached, enrich
-
2 tbsp oil, olive, extra virgin
-
1 cup onion, white, fresh, chpd
-
1 1/2 cup bouillon/broth, beef, low sod, cnd
-
1 cup water, tap
-
1/2 cup wine, red
-
1 tbsp sauce, worcestershire
-
10 garlic, cloves, fresh
-
1 bay leaf
-
1/2 tsp herb, thyme, leaves, ground
-
1/4 tsp spice, pepper, black, ground
-
1 pound rutabaga peeled and cubed
-
6 ounce-weight beans, green, french cut, 80% ckd, iqf, fs
-
1 tbsp tomato paste, unsalted, 6oz can
Recipe Method
1. Trim the fat from roast. Cut roast into 3/4-inch cubes. Place flour in a resealable plastic bag. Add meat cubes, a few at a time, shaking to
coat.
2. In a large saucepan or Dutch oven heat oil over medium heat. Add meat cubes and onion; cook for 4 to 5 minutes or until meat is brown. Drain off fat. Stir in beef broth, water, red wine, Worcestershire sauce, garlic, bay leaf, thyme and black pepper. Bring to a boil; reduce heat. Cover and simmer for 30 minutes.
3. Stir in rutabaga. Bring to a boil; reduce heat. Cover and simmer about 1 hour more or until meat and rutabaga are tender, adding fresh green beans for the last 20 minutes or frozen beans for the last 10 minutes of cooking. Discard bay leaf. Stir in tomato paste.
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