Ingredients1 h 50 m servings 607 cals
- Heat oil in a large pot over high heat; saute beef until browned on all sides, about 10 minutes. Add onion. Continue to saute until onion is softened and browned around the edges, about 5 minutes more. Transfer beef mixture to a bowl.
- Pour wine into the same pot used to cook beef and bring wine to a boil. Boil until slightly reduced, about 10 minutes. Stir beef bouillon into wine and cook until dissolved, about 5 minutes. Return beef to the pot and add milk, potatoes, carrots, and celery. Season with oregano, basil, coriander, pepper, cumin, and salt and bring to a simmer. Reduce heat to medium and continue to simmer until beef is tender, about 1 hour.
Per Serving: 607 calories; 32.5 g fat; 37.6 g carbohydrates; 26.5 g protein; 72 mg cholesterol; 1201 mg sodium. Full nutrition
ReviewsRead all reviews 5
I won't make this again. I followed the recipe exactly and it was so overly-spicy we couldn't eat it. We tried diluting it with additional water and milk and it was still too spicy. I think the ...
made it for the Broncos/ Oakland game on November 6 2016. the color was silver and black. it was so good. everyone liked it.
I did not use the coriander because I was out and despite that it turned out really good. Served over rice, it makes for a very good meal.
Too spicy for my kids to eat. And this is on me, but they skipped the step to drain the meat. This has potential if you cut the spices in half.