Ingredients
- 2.5 lb beef chuck in cubes
- 2 garlics
- 3 bay leaves
- red wine to cover
- 3/4 c flour
- 2 t salt
- 2 t pepper
- 2 onions chopped
- 1 lb carrots in bite sized pieces
- 1 T garlic powder
- 1 can tomatoes
- 2 T worcestershire sauce
- 1 branch rosemary
- 1 can mushrooms
- 1 c frozen peas
Directions
- Marinate meat overnight with sufficient red wine to cover and garlic and bay leaves.
- Drain meat and preserve marinade. Toss meat with flour, salt and pepper.
- Saute in batches in oil.
- Saute carrots and onions in oil for 10 minutes. Add garlic.
- Return meat to pan and add rosemary, tomatoes, stock and marinade to cover.
- Cover and simmer as low as possible for 1.5 hours.
- Remove rosemary, add peas and mushrooms and heat through.
Notes
- Barefoot - modified by me - potatoes omitted because not good frozen
- Makes 3 meals for 2 people.