Beef and Mushroom Stew
- Makes:
- 6 servings
- Time to Prepare:
- 0:10
- Time to Cook:
- 2:15
Ingredients
-
2 lbBeef, chuck, arm pot roast, separable lean only, trimmed to 1/4" fat, all grades, raw
-
1/4 cupWheat flour, white, all-purpose, enriched, bleached
-
1/2 tspTable Salt
-
1/4 tspBlack Pepper
-
2 cupCanned Beef Broth
-
1/2 cupRed Table Wine
-
1 canCanned Tomatoes
-
5 largeCarrots
-
2 medOnions
-
1 1/2 cupMushrooms
-
1/2 tspDried 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.