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Start by seasoning the meat on all sides with salt and pepper.
Heat the oil in a skillet or large skillet. Grill on all sides to lock in moisture and flavor [15 minutes] Place on a plate to cool.
Add the onion and garlic to the remaining oil in the pan and cook until the onion becomes translucent (about 2-3 minutes). Then add the tomato puree and then the flour. The flour absorbs all the oil/moisture. Add the wine, cover and reduce for 1-2 minutes. Add the beef, bay leaves and a few sprigs of fresh thyme.
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Put the meat back into the pan. Carrots and potatoes should be placed next to the soup. Bake, covered, at 350°F for 2 1/2 to 3 hours.
Garnish with fresh parsley or coriander before serving.
Enjoy!!
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