By Vitachef Content Dinner Skillet
July 11, 2016
3 ½ lb. eye round of beef
1 tbsp. extra virgin olive oil
salt and pepper to season
1 tbsp. thyme
1 tbsp. garlic chopped
4 ribs celery diced
2 onions diced
4 carrots diced
1 c. Shiraz wine
1 tbsp. beef base
2 tbsp. corn starch
½ can tomato paste
24 oz bite size potatoes
88 oz water
1Preheat skillet to 400 F.
2Rub eye round with oil and season with salt and pepper.
3Place in skillet and brown all sides.
4Add one onion and garlic and sauté 3-4 minutes.
5Deglaze the pan with wine and ½ the water.
6Turn the meat every hour.
7After 2 hrs and 45 minutes, add remaining ingredients except cornstarch.
8When 3 ½ hrs are up, mix cornstarch with 4 oz of water.
9Remove meat from skillet.
10Add cornstarch slurry to skillet and stir immediately.
11Season with salt and pepper to taste.
Temperature: 400 F.
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