Recipe courtesy of Rachael Ray
Episode: Tuscan American
Slow Simmered Beef with Potatoes
Total:
6 hr 30 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
6 hr 30 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.

To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

IDEAS YOU'LL LOVE

Slow Cooker Corned Beef and Cabbage

Recipe courtesy of Suki Hertz

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Slow-Cooker Stout Beef Stew

Recipe courtesy of Trisha Yearwood

Spicy Slow-Cooked Country Rib Tacos

Recipe courtesy of Eddie Jackson

Beef Short Ribs

Recipe courtesy of Ina Garten

Slow Cooker Beef Stew

Recipe courtesy of Nancy Fuller

Slow Cooker Beef Stew

Recipe courtesy of Food Network Kitchen

Roasted Tomatillo and Beef Nachos

Recipe courtesy of Eddie Jackson

Spinach Artichoke Beef Wellington

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking