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beef chuck butter clove garlic onion salt pepper tomato sauce red wine water basil thyme catsup carrots celery potatoes
Viewed: 43 - Published at: 3 years agoIngredients
- 1 1/2 lb. beef chuck (stewing meat), cut into 1-inch chunks
- 1 Tbsp. butter or margarine
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 can tomato sauce
- 3/4 c. red wine
- 1/4 c. water
- 1/4 tsp. basil
- 1/4 tsp. thyme
- 1/2 c. catsup
- 3 medium size carrots, sliced into 1/2-inch pieces
- 1 1/2 c. celery, sliced into 1-inch pieces
- 4 medium size potatoes, pared and cut into chunks
Method
- Lightly brown beef in butter.
- Add garlic and onion.
- Saute until transparent.
- Sprinkle with salt and pepper.
- Stir in soup, wine and water.
- Cover; simmer for 30 minutes.
- Add herbs and catsup.
- Arrange vegetables on top of meat and gravy.
- (Add more water now or while cooking; you want a rich, not-too-thin gravy.) Cover; simmer for 1 1/2 hours, or until meat and vegetables are tender.
- (Check frequently to make sure there is sufficient gravy so that mixture does not scorch.)
