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This is a great dish to entertain with. It’s not time-consuming and doesn’t need babysitting. The meat is so tender and the gravy is full of flavor. Delicious!
In a large plastic storage bag, combine the meat with the flour, salt, paprika and pepper and shake to combine.
Heat 2 tablespoons of oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat in batches (use remaining 2 tablespoons of oil for the second batch), until browned on all sides, 4 to 5 minutes.
Add 2 cups of the beef broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, basil, garlic powder, bay leaves and red pepper flakes. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium-low. Cover and cook, stirring occasionally, for 15 minutes.
Add the remaining 1 cup broth, taste for seasoning and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful.
Add the parsley and serve over rice, potatoes or egg noodles.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!