Tuesday, May 26, 2009

Beef Casserole

I've been loving stew beef so trying different recipes. This ended up being pricey with the mushrooms and cream..it was good but not good enough for the price.

Cook Time: 1 hour, 30 minutes
2 pounds stew beef, cut into 1-inch cubes
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
8 ounces sliced mushrooms
1 can (14.5 ounces) diced tomatoes
1 large bay leaf
1/4 teaspoon ground allspice
1 cup red wine
1/2 cup heavy cream
Preparation:Combine flour, salt and pepper. Dredge or toss beef with flour mixture. Heat butter in a heavy skillet; brown beef cubes. Add tomatoes and mushrooms and cook for about 4 minutes longer; add bay leaf, wine, allspice. Bring to a boil. Transfer to a 1 1/2-quart casserole; cover and bake at 350° for 1 to 1 1/2 hours, or until beef is tender. Stir in cream and bake 10 minutes longer.

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