Barbecue Braised Beef with Vegetables

• boneless stewing beef, trimmed Safeway 1 lb For $5.49 thru 02/09
• 1-1/3 Tbsp. kosher salt
• 2 tsp. ground black pepper
• 1 cup vegetable oil
• 3 cups onions, large dice King Sooper's 1 lb For $0.99 thru 02/09
• 3 cups carrots, large dice
• 1 cup celery, large dice
• 1 cup dry white wine
• 2-1/2 qt. no-salt-added diced tomatoes, undrained
• 3 cups cold water
• 2-2/3 cups Bull's-Eye Bold Original Barbecue Sauce
• 1/4 cup dried rosemary leaves
• 1-1/3 Tbsp. chicken base
• 3 qt. Seasoned Broccoli
• 2 qt. Buttered Carrots

1. Season meat with salt and pepper.
2. Cook, in batches, in hot oil in large stockpot on high heat until evenly browned.
3. Remove meat from stockpot; set aside.
4. Add onions, carrots and celery to stockpot; cook on medium heat until lightly browned.
5. Deglaze pan with wine; reduce to dry.
6. Stir in tomatoes, water, barbecue sauce, rosemary and chicken base.
7. Return meat to stockpot; bring to a simmer.
8. Cover; cook on medium-low heat 1 hour or until meat is tender, stirring occasionally.
9. Skim fat from surface; discard.
10. For each serving: Serve 5 oz.
11. (140 g) meat with 2 oz.
12. (60 g) Seasoned Broccoli and 3 oz.
13. (85 g) Buttered Carrots.

stewing beef, kosher salt, ground black pepper, vegetable oil, onions, carrots, celery, white wine, nosalt, cold water, bullseye, rosemary, chicken base, broccoli, carrots

Taken from www.kraftrecipes.com/recipes/barbecue-braised-beef-vegetables-136865.aspx (may not work)