This recipe is my good friend Holly Clegg’s from her book
Trim & Terrific One-Dish Favorites. This traditional stew makes
a rich, dark gravy that is wonderful served over rice, and is sure
to please your family in a hurry! If you have leftovers, store them
in an air-tight container and freeze. You’ll have another
great meal for a busy day in which you simply have no time to cook.
- 2 pounds sirloin tips, cut into 2-inch chunks
- 1 onion, sliced
- Salt and pepper to taste
- 2 (10 1/2-ounce) cans beef consommé'
- 3/4 cup red wine
- 1/2 cup all-purpose flour
- 1/2 cup dry bread crumbs
- 1 (16-ounce) bag baby carrots
- 1 (10-ounce) package frozen peas
- 4 cups cooked rice
Preheat the oven to 350 degrees F. Place the meat, onion, salt and
pepper, consommé' and wine in a large, heavy pot. Combine
the flour and bread crumbs in a bowl and stir into the meat mixture
thoroughly. Cover and bake for 30 minutes. Reduce the heat to 300
degrees F and cook 1 1/2 hours longer, or until the meat is tender.
Add the carrots and peas during the last 30 minutes of baking. Serve
over the cooked rice.