A.1. Braised Beef with Vegetables

• boneless stewing beef, trimmed
• 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 Target 2 lb For $3.00 thru 02/06
• 1 cup celery, large dice
• 1 cup dry white wine
• 2-1/2 qt. canned crushed tomatoes
• 3 cups cold water
• 2-2/3 cups A.1. Original Sauce
• 1/4 cup dried rosemary leaves
• 1-1/3 Tbsp. chicken base
• 3 qt. Seasoned Broccoli
• 2 qt. Buttered Carrots

1. Season beef with salt and pepper.
2. Cook, in batches, in hot oil in large stockpot on high heat until evenly browned.
3. Remove beef 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, steak sauce, rosemary and chicken base.
7. Return beef to stockpot; bring to a simmer.
8. Cover; cook on medium-low heat 1 hour or until beef is tender, stirring occasionally.
9. Skim fat from surface; discard.
10. For each serving: Serve 5 oz.
11. beef with 2 oz.
12. Seasoned Broccoli and 3 oz.
13. Buttered Carrots.

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

Taken from www.kraftrecipes.com/recipes/a1-braised-beef-vegetables-136604.aspx (may not work)