Braised Beef and Mushrooms in Cabernet Sauce
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 285
- Total Fat
- 18
- Saturated Fat
- 7
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 24
- Cholesterol
- 75
- Sodium
- 102
- Total: 2 hr 45 min
- Prep: 15 min
- Cook: 2 hr 30 min
Ingredients
2 lbs. boneless chuck roast or stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
1 Tbsp. olive oil
2 medium onions, cut into wedges
1 package (10 oz.) mushrooms, quartered
2 large carrots, sliced
1 clove garlic, finely chopped
1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
1/2 cup water
Directions
- Preheat oven to 375 degrees. Season beef, if desired, with salt and ground black pepper, then toss with flour in large bowl.
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown beef, in two batches. Remove to 3-quart oven proof casserole.
- Cook onions and mushrooms in same skillet, stirring occasionally, 5 minutes or until tender. Add carrots and garlic and cook 30 seconds. Stir in remaining ingredients, scraping up brown bits from bottom of pan. Turn into casserole; toss with beef. Bake covered 2 hours or until beef is tender.
- Cost per recipe*: $14.76.
- Cost per serving*: $1.85.
- *Based on average retail prices at national supermarkets.