Beef casserole

Ingredients

• Wheat flour

  Whole-grain

  ½ cup or 60g

• Pepper

  Spices, black

  2 dash or 0.2g

• Salt

  Table

  2 dash or 0.8g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  3 lb or 1.36kg

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  2 large or 300g

• Potato

  Flesh and skin, raw

  3 Potato medium (2-1/4" to 3-1/4" dia) or 639g

• Garlic

  Raw

  ⅓ cloves, minced or 1g

• Carrots

  Raw

  2 medium or 122g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Beef broth or bouillon canned soup

  Ready-to-serve

  1 cup or 240g

Directions

1. Preheat oven to 350F. Grease an 8 cup baking dish and lid.
2. Place flour in a plastic bag and season with salt and pepper. Cut beef into large cubes and add to bake. Shake. Remove beef from bag and shake off extra flour.
3. In a medium sized frying pan over medium heat, heat olive oil. In batches, add beef and cook until brown on all sides (4-5 min). Remove from pan and repeat until all beef is cooked. Place meat and potatoes into baking dish.
4. Add onions, garlic, and carrots to frying pan and cook until lightly golden. Stir in the tomatoes, wine, and stock. Bring to a boil, reduce heat to medium and cook for 5 mins.
5. Pour vegetables and sauce over meat and potatoes in baking dish and mix to coat with sauce. Cover and bake until meat is tender, about 1.5 hours. Season with salt and pepper to taste and serve.

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