Braised Beef & Mushrooms In Cabernet Sauce

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

1. Preheat oven to 375u0b0. In large bowl, season beef, if desired, with salt and ground black pepper, then toss with flour.
2. In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and brown beef, in two batches. Remove to 3-quart oven proof casserole.
3. In same skillet, heat remaining 1 tablespoon Olive Oil and cook onions and mushrooms, 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.

chuck roast, allpurpose, olive oil, onions, mushrooms, carrots, clove garlic, collections, water

Taken from www.myrecipes.com/recipe/braised-beef-mushrooms-cabernet-sauce (may not work)