French Beef Stew with Vegetables
|Boneless beef roast||2 Pound, all fat removed|
|Potatoes||8 Medium, quartered|
|Carrots||8 Medium, quartered|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm), minced|
|Fresh thyme/1/2 teaspoon dried thyme||1 Teaspoon|
|Red wine||1⁄2 Cup (8 tbs)|
|Corn oil margarine||2 Tablespoon, softened|
|All purpose flour||2 Tablespoon|
|Fresh parsley||1 Cup (16 tbs), chopped|
Preheat oven to 250 degrees.
In a Dutch oven place roast.
Arrange potatoes, carrots and onion around and over roast.
Sprinkle with garlic, thyme, salt and pepper; drizzle wine over top.
Roast for 4 1/2 hours.
On a serving platter place roast; slice if desired.
Surround with the vegetables.
Place the Dutch oven with pan juices over high heat.
Cook until bubbly.
In a small bowl blend margarine and flour into a smooth paste; stir into the pan juices.
Cook until thickened, whisking constantly.
Spoon a small amount over roast and vegetables; sprinkle with parsley.
Into a gravy boat pour remaining gravy.
Serve with roast.