Here's a favorite at our house. It's a thick and chunky stew, and the sun dried tomatoes, wine, and toasty minced onion bits make it very flavorful.
1 lb to 1 1/2 lb chuck roast, cut into bite-sized pieces
flour
black pepper
vegetable oil
scant tablespoon dried minced onion
2 cans Swansons beef broth
3/4 cup Cabernet Sauvignon
scant tablespoon of brown gravy mix (Great Value works fine)
5 to 6 baby carrots, large chop
5 to 6 stalks of celery, large chop
2 medium onions, large chop
1/2 pkg sun dried tomatoes (Great Lakes 100g pkg, dry pack, use 1/2 pkg)
salt
Dredge the meat in flour seasoned with black pepper. Brown in a small amount of very hot oil, in batches, until the meat is crusty and well browned.
Add all the meat back into the pan and sprinkle on the dried minced onion. When the onion bits begin to turn golden, add the red wine. Stir to remove bits from the bottom of the pan, and then add the broth and the gravy mix. Simmer, uncovered, on very low for one hour.
Add the carrots, celery, onions, and the tomatoes. Simmer, covered, for another hour. Add salt if needed.
1 lb to 1 1/2 lb chuck roast, cut into bite-sized pieces
flour
black pepper
vegetable oil
scant tablespoon dried minced onion
2 cans Swansons beef broth
3/4 cup Cabernet Sauvignon
scant tablespoon of brown gravy mix (Great Value works fine)
5 to 6 baby carrots, large chop
5 to 6 stalks of celery, large chop
2 medium onions, large chop
1/2 pkg sun dried tomatoes (Great Lakes 100g pkg, dry pack, use 1/2 pkg)
salt
Dredge the meat in flour seasoned with black pepper. Brown in a small amount of very hot oil, in batches, until the meat is crusty and well browned.
Add all the meat back into the pan and sprinkle on the dried minced onion. When the onion bits begin to turn golden, add the red wine. Stir to remove bits from the bottom of the pan, and then add the broth and the gravy mix. Simmer, uncovered, on very low for one hour.
Add the carrots, celery, onions, and the tomatoes. Simmer, covered, for another hour. Add salt if needed.
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