Braised Beef and Onions
6 (1-Cup) servings
Prep Time: 15 min.
Baking Time: 1
hr. 30 min.
- 1-1/2 pounds boneless chuck
pot roast, cut into 1 1/2-inch pieces
package (16-ounce) frozen small whole onions
- 1/2 cup Merlot
wine or beef broth
- 1/4 cup hoisin
Tablespoons all-purpose flour
can (8-ounce) tomato sauce with basil, garlic and
- 1-1/2 cups baby-cut carrots
Hot cooked spaetzle or hot cooked noodles
Preheat oven to 325-degrees F.
In a 6-quart ovenproof covered
saucepan or Dutch oven, melt butter until sizzling and
Cook over medium-high heat, stirring
occasionally, until browned for 5 to 8 minutes.
onions, wine and hoisin sauce. Cover and bake for 45
In a small bowl, stir flour into
tomato sauce .
Add carrots and tomato sauce mixture
to beef mixture.
Continue baking, covered, for 45
minutes or until meat and vegetables are tender.
Serve over hot cooked spaetzle.
Alan's Kitchen Tip:
Hoisin sauce is a thick, reddish-brown sauce made from
soybeans, garlic, chile peppers and spices. It lends a
sweet, spicy and salty flavor to food. Look for it bottled
in the Oriental food section of the supermarket.
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