Braised Beef & Mushrooms In Cabernet Sauce

Bertolli
Braised Beef & Mushrooms In Cabernet Sauce
9
370
3

Ingredients

  • 2 pounds stew meat (or boneless chuck, roast, cut into 1-inch cubes)
  • 1/4 cup all-purpose flour
  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 2 onions (medium, cut into wedges)
  • 1 package mushrooms (10 oz., quartered)
  • 1 clove garlic (finely chopped)
  • 1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
  • 1/2 cup water
  • 2 carrots (large, sliced)

Directions

  1. Preheat oven to 375°. Season beef, if desired, with salt and ground black pepper, then toss with flour in large bowl.
  2. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown beef, in two batches. Transfer to 3-quart oven proof casserole.
  3. Cook onions and mushrooms in same skillet, stirring occasionally, 5 minutes or until tender. Add carrots and garlic and cook 30 seconds. Stir in remaining ingredients, scraping up brown bits from bottom of pan. Turn into casserole; toss with beef. Bake covered 2 hours or until beef is tender.
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NutritionView more

370Calories
Sodium3%DV80mg
Fat42%DV27g
Protein41%DV21g
Carbs3%DV8g
Fiber4%DV1g

PER SERVING *

Calories370Calories from Fat240
% DAILY VALUE*
Total Fat27g42%
Saturated Fat11g55%
Trans Fat
Cholesterol85mg28%
Sodium80mg3%
Potassium490mg14%
Protein21g41%
Calories from Fat240
% DAILY VALUE*
Total Carbohydrate8g3%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.