Serves 6 to 8
3 pounds trimmed lean top round, cut into 1 1/2-inch cubes
3/4 cup flour
8 ounces brown or white mushrooms, sliced
4 carrots, sliced
2 onions, sliced
4 ounces thick-cut ham, finely diced
1 large clove garlic, minced
1/4 cup minced flat-leaf parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon each salt and ground black pepper
1 can (14 1/2 ounces) diced tomatoes, with juice
1 can (14 1/2 ounces) beef broth
1 1/2 cups Chianti wine
2 tablespoons balsamic vinegar
Preheat the oven to 350°F.
In a large bowl, combine the beef and the flour. Toss with hands to evenly coat. Lift the cubes out, sifting through your fingers to shake off most, but not all, of the excess flour. Place in a 6-quart ovenproof Dutch oven. Add the mushrooms, carrots, onions, ham, garlic, parsley, rosemary, salt and pepper. Toss with your hands to incorporate the vegetables with the meat and flour. Add the tomatoes, broth, wine, and vinegar. Cover tightly with aluminum foil, then with the pan lid.
Bake for 2 1/2 to 3 hours, or until the beef is fork tender. Remove from the oven and allow to sit for 30 minutes.
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