1. Preheat oven to 325°. 2. In a bowl, combine the first 3 ingredients; stir with a whisk. 3. Heat a large Dutch oven over medium-high heat. 4. Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon pepper (or to taste); coat pan with cooking spray. 5. Add beef to pan; cook 8 minutes, browning on all sides. 6. Remove beef to a platter; cover and set aside. 7. Add in 1/2 teaspoon salt, 1/4 teaspoon pepper, onion, sugar, and 1 teaspoon thyme to pan. 8. Stir/saute 20 minutes or until onions are tender and golden brown. 9. Add in garlic, carrots, and celery; stir/saute 5 minutes. 10. Place beef on top of onion mixture; pour wine mixture over beef; cover and put in oven. 11. Bake for 1 hour and 45 minutes. 12. While the beef is cooking; put potatoes in a large mixing bowl; add in 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and cayenne; toss to coat. 13. Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray. 14. Remove beef from oven; turn beef over. 15. Place potatoes on lower rack in oven. 16. Cover beef and return to oven; bake for 45 minutes or until beef is tender. 17. Remove beef from oven; cover and keep warm. 18. Increase oven temp to 425°; place potatoes on middle oven rack; bake for 15 minutes or until crisp and edges are browned. 19. Remove beef from pan; cut across grain into thin slices. 20. Serve with onion mixture and potatoes. 21. Sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
