Saucy beef stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Stewing beef, cubed |
| ¼ | cup | Flour (all purpose) |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 2 | cups | Beef stock |
| ½ | cup | Dry red wine |
| 1 | can | Tomatoes 14oz drained |
| 5 | Carrots, sliced | |
| 2 | Onions, sliced | |
| 1½ | cup | Mushrooms, sliced (1/4 lb) |
| ½ | teaspoon | Rosemary, crushed and dried |
Directions
In a bag, toss beef with flour, salt and pepper. Arange beef on a baking sheet; bake in 500 F (260 C) oven for 10 to 15 minutes or until lightly browned. Meanwhile in a large Dutch oven, combine beef-stock, wine, carrots, onions mushrooms and rosemary, breaking up tomatoes with a fork; bring to the boil. Add browned beef; bake in 300 F (150 C) oven for 2 hours or until beef is tender.