Ingredients
The following ingredients have 4 Servings
- 2 lbs chuck steak, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/3 cup Gold Medal™ all-purpose flour
- 3 tablespoons oil
- 1 large yellow onion, cut into 1-inch chunks
- 2 cloves garlic, minced
- 1 cup dry red wine
- 4 cups Progresso™ beef flavored broth
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 2 bay leaves
- 3 large carrots, cut into 1-inch pieces
- 2 large stalks celery, cut into 1-inch pieces
- 3 medium potatoes, cut into 1-inch pieces
- 6 oz button mushrooms, quartered
Instruction
- Begin by gathering your ingredients.
- Pat the beef cubes dry with paper towels and sprinkle with salt and pepper.
- Sprinkle with the flour and toss to coat the beef.
- Heat the oil in a heavy stockpot over medium-high heat until good and hot. Add the beef cubes, spacing them about an inch apart to ensure proper browning.
- Generously brown on all sides, working in batches until all the beef is browned. Transfer to a plate and set aside.
- Add the onions to the pot, adding a little more oil if necessary. Cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute.
- Add the wine and bring to a rapid boil, scraping up the browned bits from the bottom of the pan.
- Return the beef to the pot along with the beef broth, spices and Worcestershire sauce. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
- Add the vegetables, return to a boil, cover and simmer over low heat for another hour. Add salt and pepper to taste.
- Serve with crusty bread.