Preparation:
Assemble and attach rotor slicer/shreder using coarse shredder cone (no 2). Turn to speed 4 and shred carrots. Exchange coarse shredder for thick slicer cone (no 3). Turn to speed 4 and slice onions and green beans. Set aside.
Combine flour, salt, and pepper;p dredge meat in flour mixture. Heat olive oil in a 12-inch skillet over medium heat. Brown meat on all sides. Remove from pan and drain escess oil. Add carrots, onions, green beans; and garlic. Saute for 2 minutes.
Place vegetables in a greased 9x13x2-inch pan. arrange meat on top. Combine white wine, water, tomato paste, parsely, and oregano. Pour over meat and vegetables. Cover tightly and bake at 350 F for 2 hours, or until meat is tender. Serve immediately. |
