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Ingredients

How to make it

  • ON A PIECE OF WAX PAPER, ROLL CHUCK IN FLOUR TO COAT WELL.
  • IN HOT OIL, IN A 4 QT, OVEN SAFE DUTCH OVEN, BROWN CHUCK ON ALL SIDES.
  • STIR IN SALTS, PEPPER, GARLIC, MINCED ONION, BAY LEAF, SHERRY, TOMATO SAUCE AND ONE CUP OF WATER.
  • BRING TO BOIL, ADD POTATOES. REDUCE HEAT, SIMMER, COVERED FOR 1-1/2 HOURS OR UNTIL MEAT IS TENDER. REMOVE BAY LEAF.
  • MEANWHILE, IN TWO SKILLETS, MELT BUTTER WITH SUGAR. ADD ONIONS TO ONE SKILLET AND CARROTS TO SECOND. COOK OVER LOW HEAT, STIRRING OCCASIONALY UNTIL THE VEGETABLES ARE GLAZED AND GOLDEN, ABOUT 15 MINUTES.
  • PREHEAT OVEN TO 350, STIR CARROTS AND ONIONS INTO BEEF MIXTURE. BAKE COVERED 30 MINUTES.
  • ADD PEAS AND MUSHROOMS, BAKE 20 MINUTES LONGER OR UNTIL POTATOES ARE TENDER.
  • SERVE, SPRINKLE WITH PARSLEY.

Reviews & Comments 2

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    " It was excellent "
    donman ate it and said...
    Can't wait to try this! Sounds WONDERFUL :)
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    Love this.
    Was this review helpful? Yes Flag

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