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.