Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

has this for our group!

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At least that's what I guess it is. ^^;

Ingredients:

1 lb Chuck Steak
3 Large Potatoes
3 Large Carrots
1 Zucchini
4 Large Cloves of Garlic
1 Sweet Onion
1 Red Onion
1 Bunch each of Sage, Thyme and Rosemary
3 Bay Leaves
2 Large Tomatoes
3 Cups Chicken Broth (or beef or whatever you want to use for it)
1 1/2 Cups of Red Wine (I used Barefoot Sweet Red Blend)
1/3 Cup Soy Sauce
1/3 Cup Worcestershire Sauce
Salt
Pepper
1/3 Cup each of Flour and Butter (for the roux)
White Rice (however much you'd like to have with it)

This made enough for at least two separate meals for two of us.



Instead of putting the potatoes into it, you could just make mashed potatoes and put everything on top of that, instead of using rice.

My chuck was already cubed. Otherwise cube it in rough 1 inch cubes. Everything should be cut into roughly this same size, except for the garlic, which you can rough dice it. Use a large pot or dutch oven and brown the meat for a few minutes in it with a little bit of oil. Remove the meat and add the butter to the pot. Once melted add the mushrooms for a few minutes. Then add the onions and carrots and a bit of salt. Cook until it's brown a little and then add the garlic to it. After a few minutes of stirring, sprinkle in the flour and keep stirring for a few minutes once again. Then add in the wine, once again stirring for a few minutes. Once that has cooked a bit you can add the chicken broth, worcestershire and soy sauce. Once that has thickened up add the tomatoes and potatoes. You can tie the sage, thyme, rosemary and bay leaves together. Otherwise just remember how much you put in and remember to fish it out at the end. At this point also salt it about 80% of the way. You can salt it the rest of the way once it is pretty much done.

At this point, if you have a oven safe pot or dutch oven, you can put it into the oven and cook it. Otherwise, which is what I did, I just cooked it on the stove top. Having some sort of probe thermometer helps with this, but on the stove top bring up the heat in it until it's roughly 180-190 F. At which point I about bottomed out the cook temp on the stove stop. Trying to keep it at this lower temp once it reached it. Put the top on askew and cook for around 3-4 hours, stirring on occasion.

About half an hour away from being finished add the zucchini. If you don't mind it being softer you can add it early on with everything else. At this point you can make your rice as well. Again, make as much as you see necessary, we usually do 3 cups, and cook to instructions. For us it's cook 1 cup of long grain white rice with 1 1/3 cup of water with a bit of salt for 17 minutes. Let steam for about as long and then fluff.

After everything is done cooking, taste and salt anymore if needed and enjoy. Also, don't forget to pull out your bay leaves especially and the thyme, sage and rosemary.*

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* From Chris: To make it easier in removing those whole herbs from the dish, I would recommend using a "bouquet garni", which is basically all of those herbs in a tied-up cheesecloth or cooking muslin.