2 lbs. boneless chuck roast or stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
1 Tbsp. Bertolli® Classico™ 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°. 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. Transfer 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.
