Ingredients:
- 1 Rump Roast
- 1 bag small potatoes
- 1 bag of small white onions frozen
- 4 carrots
- 2 cups of mushrooms
- Bag of frozen peas
- Chopped garlic
- Flour
- Oil
- Salt and pepper
- 2 tablespoons of tomato paste
- Rosemary
- Butter
- 3 cups beef broth
- Corn starch
- Water
Directions:
- Cut everything into bite size pieces.
- Add flour salt and pepper to small dish and mix
- Coat beef with flour mixture
- In a large stock pot add butter and olive oil
- Add meat to hot pan until meat is brown.
- Remove it and set aside
- Add more oil to pan
- Add garlic, onion carrots to the pot and let caramelize
- Add in beef broth, potatoes, tomato paste and rosemary
- Stir well to combine
- Add beef back to pot and return to boil
- Reduce heat to low and cook for about 90 minutes
- Mix cornstarch and water and slowly stir into pot to thicken.
- Cook for 10-15 more minutes
- The last 5 minutes add the bag of frozen peas.
Enjoy!
