Title: Saucy Beef Stew
Categories: Meat Beef Stew Main
Yield: 6 Servings
| 2 | lb | Stewing beef, cubed |
| 1/4 | c | Flour (all purpose) |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 2 | c | Beef stock |
| 1/2 | c | Dry red wine |
| 1 | cn | Tomatoes 14oz drained |
| 5 | | Carrots, sliced |
| 2 | | Onions, sliced |
| 1 1/2 | c | Mushrooms, sliced (1/4 lb) |
| 1/2 | ts | Rosemary, crushed and dried |
In a bag, toss beef with flour, salt and pepper. Arange beef on a baking
sheet; bake in 500 F (260 C) oven for 10 to 15 minutes or until lightly
browned. Meanwhile in a large Dutch oven, combine beef-stock, wine,
carrots, onions mushrooms and rosemary, breaking up tomatoes with a fork;
bring to the boil. Add browned beef; bake in 300 F (150 C) oven for 2 hours
or until beef is tender.