In a large heavy flameproof casserole heat the oil over moderately high heat until it is hot but not smoking and in it brown the beef patted dry and seasoned with salt and pepper on all sides Transfer the beef to a plate add the onions and the garlic to the casserole and cook the mixture over moderate heat stirring until the onions are golden Stir in the tomatoes,the vinegar, the brown sugar the bay leaf and the water bring the mixture to a boil. Add the Beef Braise the beef covered in a preheated 350 oven for 1 hour add the carrots and braise covered for 30 minutes add the potatoes drained and braise covered for 30 minutes or until the beef and vegetables are tender.
Transfer the beef with slotted spoons to a cutting board and let it stand for 10 minutes Skim the fat from the top of the cooking mixture and bring the mixture to a boil Stir the cornstrarch mixture and add enough of it to the boiling mixture stirring to thicken gravy Simmer the gravy mixture for 2 min (stirring occ) season with salt and pepper discard bay leaf slice garnish and serve
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|Serving Size: 1 Serving (468g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 460 (64%)|
|Amt Per Serving||% DV|
|Total Fat 51.1g||68 %|
|Saturated Fat 18.7g||93 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 161mg||50 %|
|Sodium 222.2mg||8 %|
|Potassium 1141.7mg||30 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 18.9g|
|Protein 41.2g||59 %|
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Calories per serving: 718
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