A delicious gravy forms during the cooking of this very easy and tender beef dish. (I got this recipe out of the American Heart Association Cookbook back in the ’80’s and have made it many, many times. I like the long cooking time because I can get so many other things done while the meat is cooking. (I would imagine it could be done in a crockpot, but I have never done it.)
Ingredients: [‘lean beef chuck’, ‘red wine’, ‘consomme’, ‘dried rosemary’, ‘fresh ground black pepper’, ‘onion’, ‘fine dry breadcrumb’, ‘all-purpose flour’]
Quantity of Ingredients: [“1 lb lean beef chuck, cut in to 1 1/2-inch cubes “,”1/2 cup red wine”,”1 (10 1/2 ounce) can consomme, undiluted (I use Campbells)”,”1/4 teaspoon dried rosemary”,” fresh ground black pepper, to taste “,”1 medium onion, chopped “,”1/4 cup fine dry breadcrumb”,”1/4 cup all-purpose flour”]
Number of Servings: 4
Steps: [‘Put meat in casserole with the red wine, consumme, pepper, rosemary and onion.’, ‘Mix flour and breadcrumbs together and stir into liquid in casserole.’, ‘Cover and bake at 300 degrees F for 3 hours.’, ‘Serve over rice or noodles.’]