Description
I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.
Ingredients
- 2 tablespoons all-purpose flour
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¾ pound boneless beef chuck, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- ½ cup red wine
- 1 ¼ cups water
- 1 (10.75 ounce) can condensed tomato soup
- 2 potatoes, peeled and diced
- 1 (7 ounce) can whole kernel corn, drained
- ¾ cup chopped onion
- 1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stock
- 1 (4.5 ounce) can mushroom stems and pieces, drained
- 2 carrots, cut into 1-inch pieces
- 2 stalks celery, coarsely chopped
- 1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®)
- ¼ teaspoon dried basil
- 1 ½ cups beef stock, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour
- salt
- and black pepper in a resealable plastic bag; place beef into bag in batches
- shaking to coat.
- Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned
- about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven
- scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water
- tomato soup
- potatoes
- corn
- onion
- beef stock concentrate
- mushrooms
- carrots
- celery
- vegetable soup mix
- and basil; bring to a boil.
- Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot
- if needed. Continue to bake until beef is very tender
- about 1 hour more.
Prep Time: 30 mins
Cook Time: 2 hrs 5 mins
Total Time: 2 hrs 35 mins
Servings: 4