2 lb Stewing beef, cubed
1/4 cup Flour (all purpose)
1/2 tsp Salt
1/4 tsp Black pepper
2 cup Beef stock
1/2 cup Dry red wine
1 can Tomatoes 14oz drained
5 Carrots, sliced
2 Onions, sliced
1 1/2 cup Mushrooms, sliced (1/4 lb)
1/2 tsp Rosemary, crushed and dried
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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.
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