Tomato Beef Stew with Red Wine
Tender beef simmers with mushroom tomato sauce and vegetables for a flavorful stew that's perfect over noodles.
Ingredients
1 pound boneless beef chuck roast or sirloin, cut into 3/4-inch pieces
2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
1 cup dry red wine (we like pinot noir)
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
1 bag (16 ounces) frozen peas and carrots
2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
1 cup dry red wine (we like pinot noir)
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
1 bag (16 ounces) frozen peas and carrots
Instructions
Season the beef as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally (the browning is key to the flavor in this recipe). Remove the beef from the skillet.
Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 5 minutes or until lightly browned. Increase the heat to high. Add the wine and cook for 2 minutes or until the wine is reduced by half, stirring to scrape up the browned bits from the bottom of the skillet.
Stir in the sauce and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 35 minutes or until the beef is fork-tender. Stir in the vegetables and cook, uncovered, for 2 minutes or until hot. Season to taste.
Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 5 minutes or until lightly browned. Increase the heat to high. Add the wine and cook for 2 minutes or until the wine is reduced by half, stirring to scrape up the browned bits from the bottom of the skillet.
Stir in the sauce and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 35 minutes or until the beef is fork-tender. Stir in the vegetables and cook, uncovered, for 2 minutes or until hot. Season to taste.
Tomato Beef Stew with Red Wine
Tender beef simmers with mushroom tomato sauce and vegetables for a flavorful stew that's perfect over noodles.
Directions
Print
Season the beef as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring occasionally (the browning is key to the flavor in this recipe). Remove the beef from the skillet.Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 5 minutes or until lightly browned. Increase the heat to high. Add the wine and cook for 2 minutes or until the wine is reduced by half, stirring to scrape up the browned bits from the bottom of the skillet.Stir in the sauce and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 35 minutes or until the beef is fork-tender. Stir in the vegetables and cook, uncovered, for 2 minutes or until hot. Season to taste.
Ingredients
1 pound boneless beef chuck roast or sirloin, cut into 3/4-inch pieces2 tablespoons vegetable oil1 large onion, chopped (about 1 cup)2 cloves garlic, minced1 cup dry red wine (we like pinot noir)1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce1 bag (16 ounces) frozen peas and carrots
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