1. Combine the wine marinade ingredients in a gallon-size zip-loc plastic bag; add the beef. Marinate overnight, turning occasionally. 2. In a medium, heavy-bottom saucepan heat the oil. Remove the beef from the wine marinade, drain, and pat dry. (Reserve the marinade.) Brown the meat over high heat. Add garlic and cook for another minute. 3. Add the marinade with its vegetables and herbs to the saucepan. Cook over medium to high heat until about two-thirds of the liquid cooks out. 4. Next, add the tomatoes, tomato paste, nutmeg, parsley, salt, pepper, and enough water to cover the beef. Simmer for 2 hours. 5. Stir in the arrowroot and potatoes; cook slowly for an additional hour. Add the mushrooms during the last 1/2 hour of cooking. ---------------------------------------------------------------------------
Nutrition
Ingredients
