6 Servings 100 min Cook
1/2 Cup Wheat Flour
2 Dash Pepper
2 Dash Salt
3 Lb Beef Chuck
3 Tbsp Olive Oil
2 Large Onions
3 Potato medium (2-1/4" to 3-1/4" dia) Potato
1/3 Cloves, minced Garlic
2 Medium Carrots
1 Can Tomatoes
4 Fl oz Red Wine
1 Cup Beef Broth Or Bouillon Canned Soup
Preheat oven to 350F.
Grease an 8 cup baking dish and lid.
Place flour in a plastic bag and season with salt and pepper.
Cut beef into large cubes and add to bake.
Remove beef from bag and shake off extra flour.
In a medium sized frying pan over medium heat, heat olive oil.
In batches, add beef and cook until brown on all sides (4-5 min).
Remove from pan and repeat until all beef is cooked.
Place meat and potatoes into baking dish.
Add onions, garlic, and carrots to frying pan and cook until lightly golden.
Stir in the tomatoes, wine, and stock.
Bring to a boil, reduce heat to medium and cook for 5 mins.
Pour vegetables and sauce over meat and potatoes in baking dish and mix to coat with sauce.
Cover and bake until meat is tender, about 1.
Season with salt and pepper to taste and serve.