- 3 tablespoons [45 mL] oil
- 2 pounds [900 g] beef cubes
- 2 onions, minced
- 1 [12-ounce / 340-mL] can mushrooms, well-drained
- 1/2 cup [125 mL] celery dices
- 1/2 cup [125 mL] sweet green pepper, membranes removed and seeded, dices
- 2 cups [500 mL] peeled carrot slices
- 5 tablespoons [43.75 g] flour
- 1 cup [250 mL] water
- 3/4 cup [190 mL] red wine
- 1 [10-ounce / 284-mL] can tomato soup concentrate
- 3 tablespoons [45 mL] beef broth concentrate
- Salt and pepper, to taste
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- Preheat oven to 300°F [150°C].
- Preheat oil into an oven-safe casserole over high heat.
- Brown together beef cubes and vegetables into hot oil.
- Remove from heat and stir in flour.
- Pour in water, red wine, tomato soup concentrate and beef broth concentrate.
- Salt and pepper, stirring.
- Transfer into preheated oven, for 3 1/2 hours.
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