2 lb round roast of beef
salt
1/3 cup olive oil
2 medium-size onions, chopped
2 cloves garlic, peeled
2 medium-size carrots, scrubbed and sliced
2 small tomatoes, halved
1/4 cup cognac
1 2/3 cups water, approximately
2 bay leaves
1 small piece lemon zest
Stewed Round of Beef Recipe at Cooking.com
DIRECTIONS
Tie up the beef with string and season. Heat the oil in a heatproof casserole and brown the meat on all sides over medium heat. Remove and set aside.
Fry the onions and garlic gently in the same oil, followed by the carrots and then the tomatoes.
Add the Cognac, water, bay leaves and lemon zest, then put the meat back in. Add a little salt, cover and cook over low heat for 1-1 1/2 hours.
Put the sauce through a food mill or puree in the blender.
Carve the meat into slices and serve accompanied by the sauce.
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