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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 8 |
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THIS IS TIME CONSUMING, BUT OH SO WORTH IT. THERE IS NOTHING LIKE THIS ON A COLD WINTER'S DAY. MY HUSBAND WOULD EAT IT EVERY DAY IF I WOULD MAKE IT FOR HIM Ingredients:
2 lb. chuck cut into one inch cubes |
1/4 cup all purpose flour |
1/4 cup canola oil |
1 tsp salt |
1 tsp celery salt |
1/2 tsp pepper |
1 clove garlic crushed |
2 tsp instant minced onion |
2 bay leaves |
1/4 cup of cooking sherry |
2 8 oz. cans of tomato sauce |
4 tbsp. butter |
4 tsp sugar |
1 large onion cut in slices |
6 med carrots, pared and cut in half lengthwise |
1 lb. new potatoes pared |
10 oz. bag frozen peas |
2 tbsp parsley |
3 oz. can sliced mushrooms, drained |
Directions:
1. ON A PIECE OF WAX PAPER, ROLL CHUCK IN FLOUR TO COAT WELL.
2. IN HOT OIL, IN A 4 QT, OVEN SAFE DUTCH OVEN, BROWN CHUCK ON ALL SIDES.
3. STIR IN SALTS, PEPPER, GARLIC, MINCED ONION, BAY LEAF, SHERRY, TOMATO SAUCE AND ONE CUP OF WATER.
4. BRING TO BOIL, ADD POTATOES. REDUCE HEAT, SIMMER, COVERED FOR 1-1/2 HOURS OR UNTIL MEAT IS TENDER. REMOVE BAY LEAF.
5. MEANWHILE, IN TWO SKILLETS, MELT BUTTER WITH SUGAR. ADD ONIONS TO ONE SKILLET AND CARROTS TO SECOND. COOK OVER LOW HEAT, STIRRING OCCASIONALY UNTIL THE VEGETABLES ARE GLAZED AND GOLDEN, ABOUT 15 MINUTES.
6. PREHEAT OVEN TO 350, STIR CARROTS AND ONIONS INTO BEEF MIXTURE. BAKE COVERED 30 MINUTES.
7. ADD PEAS AND MUSHROOMS, BAKE 20 MINUTES LONGER OR UNTIL POTATOES ARE TENDER.
8. SERVE, SPRINKLE WITH PARSLEY.
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