Yield: 8 Servings
|2 pounds||Round roast, trimmed|
|1½ cup||Onions -- coarsely chopped|
|2 teaspoons||Garlic -- minced|
|1 teaspoon||Coriander -- ground|
|1½ cup||White wine|
|2 cups||Beef broth|
|2||Strips orange peel|
|½ teaspoon||Fresh ground black pepper|
|3 pounds||Red new potatoes --|
|2 pounds||Carrots -- cut in 2" pieces|
|2 tablespoons||Fresh parsley -- chopped|
Preheat oven to 325F. Heat large Dutch oven over medium-hight heat until very hot. Add beef and cook until well browned on all sides; set aside.
Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes. Stir in ginger, garlic, coriander and cinnamon; cook 1 minutes.
Stir in wine, broth, molasses, orange peel bay leaf and pepper. Return beef to pot and bring to boil. Cover and transfer to oven. Roast 1½ hours. (Can be made ahead. Cover and refrigerate overnight. Skim fat.
Reheat to boiling over medium heat). Add potatoes and carrots to Dutch oven and sprinkle with salt. Cover and roast 1 hour more. Remove beef and slice very thin. Serve with vegetables and juices. Sprinkle with parsley Recipe By : Ladies' Home Journal File