2 pounds stewing beef, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups beef stock
1/2 cup dry red wine
14 ounces canned tomatoes, drained
5 carrots, sliced
2 onions, sliced
1 1/2 cups mushrooms, sliced (1/4 lb)
1/2 teaspoon dried rosemary, crushed
Servings: 6
1. In a bag, toss beef with flour, salt and pepper.
2. Arrange beef on a baking sheet; bake in 500 F (260 C) oven for 10 to 15 minutes or until lightly browned.
3. 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.
4. Add browned beef; bake in 300 F (150 C) oven for 2 hours or until beef is tender.
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups beef stock
1/2 cup dry red wine
14 ounces canned tomatoes, drained
5 carrots, sliced
2 onions, sliced
1 1/2 cups mushrooms, sliced (1/4 lb)
1/2 teaspoon dried rosemary, crushed
Servings: 6
1. In a bag, toss beef with flour, salt and pepper.
2. Arrange beef on a baking sheet; bake in 500 F (260 C) oven for 10 to 15 minutes or until lightly browned.
3. 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.
4. Add browned beef; bake in 300 F (150 C) oven for 2 hours or until beef is tender.
