π―π²π²π³ πππ²π (Page 2 ) | October 19, 2023
Annonce:
PREPARATION:
1. Combine flour, salt, and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.
2. Heat 2 teaspoons oil in stockpot over medium heat until hot.
Brown half of the beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot.
3. Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.
Stir in broth, tomatoes, herbes de Provence, and reserved flour mixture. Return beef to stockpot; bring to a boil.
Reduce heat; cover tightly and simmer 11 β2 hours or until beef is fork-tender.
4. Add potatoes, zucchini, and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender. Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through. Serve with cheese, if desired.
Advertisement:
This recipe rocks! It tastes even better the next day, if you can wait that long!
This recipe is so good, it literally is fail-proof
Hamburger and Potato Casserole: A Comforting Classic
Hearty Baked Cabbage and Ground Beef with Parmesan Potatoes
I Walked in My Twin Brotherβs Shoes to Get Revenge on His Friend, but Found Love Instead
NEW YORK CHEESECAKE
Primanti Bros. Loses 3 Major Sponsors After J.D. Vance Fallout: βNo Sandwiches, No Sponsorsβ
7 Effortless Tips for a Clean and Healthy Microwave!
To Pick up a New Girl, My Widower Dad Told Her I Was His Housekeeper, Not His Daughter β I Taught Him a Harsh Lesson
