Plummelo

Ingredients (yields Serves 4 servings)

• 2 pounds boneless beef roast, cut into 1 1/2 inch pieces
• 1 medium onion, chopped
• 3 carrots
• 3/4 pounds Yukon gold potatoes, cut into 1 inch pieces
• 1/2 cups frozen pearl onions, thawed
• 3/4 cups frozen peas, thawed
• 2 cloves garlic
• 1 tablespoons tomato paste
• 1 tablespoons vegetable oil
• 1/8 cups flour
• 1 cups red wine
• 1 cups beef stock
• 1 bay leaf
• 2 sprigs fresh thyme

Cooking Instructions

Preheat oven to 300. Pat beef dry and cut into 1 1/2 inch pieces.
In Dutch oven, heat the oil. Brown the beef (7-9 minutes).
Add carrots and chopped onion (not the pearl onions) until onion is softened, 1-2 minutes. Add garlic and stir. Add tomato paste. Add flour and stir constantly for about 30 seconds, incorporating completely.
Add wine slowly, scraping pan to loosen brown bits. Simmer on high heat until thickened and reduced, about 2 minutes.
Add beef stock and herbs. Bring to a simmer, cover, and transfer to oven. Cook for 90 minutes. Remove bay leaves.
Stir in potatoes. Return to oven and cook until potatoes are almost tender, 45 minutes to an hour.
Return to stovetop and skim fat from surface. Stir in pearl onions.
Cook over medium until potatoes and onions are cooked through, about 15 minutes. Stir in peas and simmer about 5 minutes.
Season with salt and pepper.