Beef and Mushroom Stew

Makes:
6 servings
Time to Prepare:
0:10
Time to Cook:
2:15

Ingredients

  • 2 lb 
    Beef, chuck, arm pot roast, separable lean only, trimmed to 1/4" fat, all grades, raw
  • 1/4 cup 
    Wheat flour, white, all-purpose, enriched, bleached
  • 1/2 tsp 
    Table Salt
  • 1/4 tsp 
    Black Pepper
  • 2 cup 
    Canned Beef Broth
  • 1/2 cup 
    Red Table Wine
  • 1 can 
    Canned Tomatoes
  • 5 large 
    Carrots
  • 2 med 
    Onions
  • 1 1/2 cup 
    Mushrooms
  • 1/2 tsp 
    Dried Rosemary

Directions

1. In a bag, toss beef with flour, salt and pepper.

2. Arrange beef on a baking sheet. Bake in 500F oven for about 10 minutes or until lightly browned.

3. Meanwhile, in a large dutch oven, combine tomatoes, beef stock, wine, carrots, onions, mushrooms, and rosemary. break up tomatoes with a fork. Bring to a boil.

4. Add browned beef and bake in 300F oven for 2 hours or until beef is tender.

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