*ingredients
°1 (2 pounds) boneless beef flank steak, cut into 1-inch cubes
°Kosher salt and ground black pepper to taste
°cup all-purpose flour
°1 tablespoon of smoked paprika
°1 tablespoon of canola oil
°3 cups of chopped onions
°6 minced garlic cloves
°4 tablespoons of tomato paste
°2 cups dry red wine
°1 tablespoon dried thyme
°1 tablespoon dried rosemary
°1 tablespoon of herbs de Provence
°3 bay leaves
°2 cups beef broth
°1 tablespoon Worcestershire sauce
°3 cups of chopped carrots
°3 cups Yukon Gold potatoes, cut into cubes
°1 cup of fresh peas
°1 teaspoon fresh rosemary
°1 teaspoon chopped fresh thyme, or to taste
*How to make easy beef gravy
Preheat oven to 350°F (175°C).
Season the meat with salt and pepper in a large bowl. Add the flour and paprika and stir to coat evenly.
Heat the oil in an oven-safe Dutch oven over medium-high heat. Work in batches, dicing beef, stirring occasionally, until well browned, 10 to 11 minutes per batch. Transfer the beef to a plate and leave the gravy in the skillet.
Add onions to the broth. Season with salt and pepper. cook and stir until beginning to caramelize, about 10 minutes. Adding garlic and stir until fragrant, about 30 sec. Add the tomato paste and cook until it turns brown and starts to caramelize and stick to the bottom of the pan.
Pour the red wine into the saucepan and bring to a boil, scraping up the browned bits of food from the bottom of the pan with a wooden spoon. Cook until wine has nearly evaporated, about 3 minutes.
Add dried thyme, rosemary, Provence herbs, and bay leaf. Add 2 cups broth and Worcestershire sauce. bring to a boil. Return beef to pot, remove from heat, and cover with lid.
Cook in the preheated oven until the meat is almost tender, about 1 1/2 hours. We take it out of the oven.
Add carrots, potatoes, and more broth if needed. Cover and return to oven to cook until meat and vegetables are tender, about 30 minutes.
discard bay leaves. Add the peas, rosemary, and fresh thyme. Serve hot.
Enjoy !
.jpg)
