Ingredients
- 2 1/2 pound beef chuck roast or lamb, trimmed of excess fat and cut into 1/2 - 1 inch cubes
- 2 Tbls vegetable oil
- 1 large carrot peeled and small dice
- 1 clove garlic minced
- 1/2 onion peeled and roots removed
- 1 packet au jus powder like you find with all the sauce packets
- 1/2 Cup dry red wine
- 3 Cup water
- 3 bay leaves
- 1/2 tsp dried thyme
- 1 Cup frozen peas
- 5 russet potatoes medium sized, peeled and cut in medium dice
- 6 Tbls unsalted butter
- 3 Tbls sour cream
- 1/3 Cup freshly grated parmigiano reggiano loose packed
- salt and pepper to taste
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