Tomato Beef Stew with Red Wine
Tender beef simmers with mushroom tomato sauce and vegetables for a flavorful stew that's perfect over noodles.
serves
4
people
Ingredients
cost per recipe: $12.15
The price is determined by the national average.
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1
pound boneless beef chuck roast or sirloin, cut into 3/4-inch pieces
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2
tablespoons vegetable oil
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1
large onion, chopped (about 1 cup)
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2
cloves garlic, minced
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1
cup dry red wine (we like pinot noir)
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1
jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
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1
bag (16 ounces) frozen peas and carrots
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Recipe Tips
- Serving Suggestion: Serve over hot cooked egg noodles or with crusty bread for dipping.
