Beef Jardiniere

Directions

1. Peel and cut the carrots into large chunks, roughly into ¼. If using beef steak or chuck roast (instead of stewing beef) cut the beef into bite-size chunks, about 1 ½ inch (3 to 4cm) pieces. Season the beef chunks generously with salt and black pepper, toss with a tablespoon of all-purpose flour.

2. Heat a bit of oil in heavy pot (cast-iron works great) over medium heat until shimmering. Add the beef, and brown well on all sides.

3. Add the tomatoes, scrape up any accumulated fond. Sometimes we’ll deglaze with a bit of sherry before adding the tomatoes. Add all of the remaining ingredients except for the peas. Reduce heat to a simmer and cover. Simmer for 1 ½ to 2 hours.

4. Stir in the peas and heat through.

How to serve Beef Jardiniere

Serve over egg noodles or cooked rice.