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Prep Time20 minutes
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Cook Time2 1/2 to 3 hours
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Serv SizeYield 4 servings
Delicious and super easy to make!
Ingredients
Directions
Preheat oven to 325 degrees. Heat a large Dutch oven on medium heat and add olive oil. Pat roast dry with a paper towel. Trim off any unwanted fat and cut into 1-inch cubes. Pour flour into a Ziplock bag. Add the cubes of meat to the bag of flour shaking until coated. Dust off the pieces, removing any excess flour. Add the meat to the hot Dutch oven.
Brown the meat not cooking all the way through and set aside. No need to wipe pan.
Add onion and mushrooms to the same Dutch oven using olive oil as needed. Sauté until softened. Add minced garlic, paprika, thyme leaves, salt and pepper, stirring until combined.
Add dry sherry to the pot, cooking for a few minutes.
In a medium bowl dissolve 1 tablespoon of cornstarch into the broth, stirring until combined. Add the meat back to the pot. Pour the broth and cornstarch mixture over the meat. Add Bay leaves. Bring to a boil, cover with a lid and put the pot in the oven cooking until meat is tender. Stir occasionally. Cook for an hour to an hour and a half.
Cool for 15 minutes, then serve. Enjoy!
Conclusion
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