Ingredients
3 tablespoons vegetable oil
5 garlic cloves, chopped
1 small onion, diced
1 cup carrot, diced
1 cup celery, diced
1 cup beef broth
1 tablespoon lemon peel, grated
1 teaspoon dried thyme
1 bay leaf
salt
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in a large saucepan, heat 1 tablespoons of the oil over medium-high heat and brown the meat on all sides. remove and set aside. heat the remaining oil in the pan. add the garlic, onion, carrot and celery and cook, stirring occasionally, until softened. add the beef broth, lemon peel, thyme and bay leaf and bring to a boil. add the browned meat and reduce the heat. cover and simmer over medium-low heat for 1-1/2 hours or until tender. add a bit of water to the pan if it begins to cook dry. season with salt and pepper. cut the steak into thin slices for serving.
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell