INGREDIENTS
- 1 / 4 cup all-purpose flour
- 1 / 4 teaspoon freshly ground black pepper
- 1 boneless beef chuck roast (about 2 pounds), cut into 2-inch pieces
- 3 tablespoons vegetable oil
- 2 tablespoons butter
- 1 large onion, cut into wedges
- 2 cloves garlic, minced
- 1 / 2 cup dry red wine
- 2 cups Wolfgang Puck's® All Natural Beef-Flavored Stock
- 1 / 4 cup balsamic vinegar
- 1 bay leaf
- 6 fresh sage leaves, cut into thin strips
- 1 butternut squash (about 1 pound), peeled, seeded and cut into 1-inch pieces
- 3 medium parsnips, peeled and cut into 1-inch pieces (about 1 cup)
- 3 medium carrots, peeled and cut into 1-inch pieces (about 1 cup)
- 1 can (28 ounces) diced tomatoes, drained
Prep: 35 minutes
Cook: 1 hour 45 minutes
Makes: 6 servings
Cost per recipe: $21.37
Cost per recipe serving $3.56
This recipe uses Wolfgang Puck's® All Natural Beef-Flavored Stock
DIRECTIONS:
- Stir the flour and black pepper in a small bowl. Coat the beef with the flour mixture.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the saucepan. Pour off any fat.
- Heat the butter in the saucepan over medium heat. Add the onion and garlic and cook until they're tender, stirring often. Stir in the wine and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepan.
- Stir in the stock, vinegar and bay leaf and heat to a boil. Return the beef to the saucepan. Reduce the heat to low. Cover and cook for 1 hour.
- Stir the sage, squash, parsnips, carrots and tomatoes in the saucepan. Cover and cook for 20 minutes or until the beef and vegetables are tender. Remove and discard the bay leaf before serving.