Saucy Beef Stew
|Stewing beef||2 Pound, cubed (1 Kg)|
|All purpose flour||50 Milliliter (0.25 Cup)|
|Salt||2 Milliliter (0.5 Teaspoon)|
|Pepper||1 Milliliter (0.25 Teaspoon)|
|Beef stock||500 Milliliter (2 Cups)|
|Dry red wine||125 Milliliter (0.5 Cup)|
|Canned tomatoes||14 Ounce, undrained (398 Milliliter)|
|Carrots||5 , sliced|
|Onions||2 , sliced|
|Mushrooms||125 Gram, sliced (0.5 Cup, 0.25 Pound, 375 Milliliter)|
|Crushed dried rosemary||2 Milliliter (0.5 Teaspoon)|
In bag, toss beef with flour, salt and pepper.
Arrange beef on baking sheet; bake in 500Â°F (260Â°C) oven for 10 to 15 minutes or until lightly browned.
Meanwhile, in large Dutch oven, combine beef stock, wine, tomatoes, carrots, onions, mushrooms and rosemary, breaking up tomatoes with fork; bring to boil.
Add browned beef; bake in 300Â°F (150Â°C) oven for 2 hours or until beef is tender.