Braised Beef & Mushrooms in Cabernet Sauce

Braised Beef & Mushrooms in Cabernet Sauce
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  • 1 jar Bertolli Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
  • 1 clove garlic, finely chopped
  • 1 package (10 oz.) mushrooms, quartered
  • ¼ cup all-purpose flour
  • 2 large carrots, sliced
  • 2 tablespoons medium onions, cut into wedges
  • 3 tablespoons Bertolli Classico™ Olive Oil
  • + 2 more ingredients
    • ½ cup water
    • 2 pounds boneless chuck roast or stew meat, cut into 1-inch cubes

Preheat oven to 375°. In large bowl, season beef, if desired, with salt and ground black pepper, then toss with flour. 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. In same skillet, heat...

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