You may also like
Categories:
stewing beef kosher salt ground black pepper vegetable oil onions carrots celery white wine no-salt cold water Bulls-Eye rosemary chicken base broccoli carrots
Viewed: 31 - Published at: 6 years agoIngredients
- boneless stewing beef, trimmed Safeway 1 lb For $5.49 thru 02/09
- 1-1/3 Tbsp. kosher salt
- 2 tsp. ground black pepper
- 1 cup vegetable oil
- 3 cups onions, large dice King Sooper's 1 lb For $0.99 thru 02/09
- 3 cups carrots, large dice
- 1 cup celery, large dice
- 1 cup dry white wine
- 2-1/2 qt. no-salt-added diced tomatoes, undrained
- 3 cups cold water
- 2-2/3 cups Bull's-Eye Bold Original Barbecue Sauce
- 1/4 cup dried rosemary leaves
- 1-1/3 Tbsp. chicken base
- 3 qt. Seasoned Broccoli
- 2 qt. Buttered Carrots
Method
- Season meat with salt and pepper.
- Cook, in batches, in hot oil in large stockpot on high heat until evenly browned.
- Remove meat from stockpot; set aside.
- Add onions, carrots and celery to stockpot; cook on medium heat until lightly browned.
- Deglaze pan with wine; reduce to dry.
- Stir in tomatoes, water, barbecue sauce, rosemary and chicken base.
- Return meat to stockpot; bring to a simmer.
- Cover; cook on medium-low heat 1 hour or until meat is tender, stirring occasionally.
- Skim fat from surface; discard.
- For each serving: Serve 5 oz.
- (140 g) meat with 2 oz.
- (60 g) Seasoned Broccoli and 3 oz.
- (85 g) Buttered Carrots.
