Ingredient:
2 tbsp Muir Glen organic tomato paste
2 tbsp soy sauce
1 tbsp packed brown sugar
1 cup Progresso beef flavored broth
2- to 3-lb boneless beef chuck roast, trimmed and cut into 2- to 3-inch pieces
1 tbsp Montreal steak grill seasoning
1/2 tsp salt
2 tbsp vegetable oil
1 medium onion, thinly sliced (2 cups)
12 unpeeled baby red potatoes (1 1/2 lb)
4 medium carrots, peeled and cut in 1 1/2-inch pieces
1 tbsp chopped fresh Italian (flat-leaf) parsley
1 tsp chopped fresh thyme leaves
Method:
In large bowl, mix tomato paste, soy sauce and brown sugar. Stir in broth; set aside.
Rub beef with grill seasoning and salt. In 5-quart Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Cook beef in oil 2 to 3 minutes on four sides or until browned. Transfer beef to plate. Add remaining 1 tablespoon oil, then add onion. Cook 2 to 3 minutes, stirring constantly, until softened. Add potatoes, carrots and beef.
Pour broth mixture over beef mixture. Heat to boiling. Cover; reduce heat to medium-low. Simmer 1 hour to 1 hour 30 minutes or until potatoes are tender. Remove potatoes to plate; cover tightly with foil. Increase heat to medium-high; uncover Dutch oven. Cook 8 to 12 minutes, stirring frequently, until sauce thickens.
Serve beef with potatoes, carrots and sauce. Top with parsley and thyme.
2 tbsp Muir Glen organic tomato paste
2 tbsp soy sauce
1 tbsp packed brown sugar
1 cup Progresso beef flavored broth
2- to 3-lb boneless beef chuck roast, trimmed and cut into 2- to 3-inch pieces
1 tbsp Montreal steak grill seasoning
1/2 tsp salt
2 tbsp vegetable oil
1 medium onion, thinly sliced (2 cups)
12 unpeeled baby red potatoes (1 1/2 lb)
4 medium carrots, peeled and cut in 1 1/2-inch pieces
1 tbsp chopped fresh Italian (flat-leaf) parsley
1 tsp chopped fresh thyme leaves
Method:
In large bowl, mix tomato paste, soy sauce and brown sugar. Stir in broth; set aside.
Rub beef with grill seasoning and salt. In 5-quart Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Cook beef in oil 2 to 3 minutes on four sides or until browned. Transfer beef to plate. Add remaining 1 tablespoon oil, then add onion. Cook 2 to 3 minutes, stirring constantly, until softened. Add potatoes, carrots and beef.
Pour broth mixture over beef mixture. Heat to boiling. Cover; reduce heat to medium-low. Simmer 1 hour to 1 hour 30 minutes or until potatoes are tender. Remove potatoes to plate; cover tightly with foil. Increase heat to medium-high; uncover Dutch oven. Cook 8 to 12 minutes, stirring frequently, until sauce thickens.
Serve beef with potatoes, carrots and sauce. Top with parsley and thyme.
