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“Santa's variation”
READY IN:
3hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the potatoes and dice. Can use noodles or rice in lieu of potatoes.
  2. Place flour in a shallow bowl and season with salt and cayenne pepper. Dredge beef cubes in mixture and shake excess off. Heat 1.5 tablespoons of oil in a large heavy pot over high heat until very hot but not smoking. Add half the beef cooking 2 to 3 minutes per side or until well browned. Remove from pan to a plate. Add 1.5 more oil and brown the rest of the meat. Remove the meat to a plate. Add remaining oil to pan, heat and add garlic and onion. Saute 2 minutes stirring to loosen brown bits. Stir tomato paste and browned beef into onion mixture. Add broth, vinegar and wine. Cover. Increase heat to high to bring to a boil. Reduce heat to low and simmer 1.75 hours or until beef if fork tender. Add carrots and celery. If you are using them, add potatoes. Cover and increase heat to high to bring to a boil. Reduce heat to low, simmer 40 minutes or until vegetables are tender Stir in peas and heat through.

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