An easy and comforting dish for a wintertime Sunday dinner.
Mission Fig Aged Balsamic Vinegar
3 lb. beef chuck roast
½ cup flour
2 Tbsp Montreal Steak Seasoning
2 Tbsp Rosemary Olive Oil
3 carrots, peeled & chopped
4 stalks celery, chopped
2 medium yellow onions, diced
2 tsp. salt
1 tsp. black pepper
6 mushrooms, quartered
1-2 Russet potatoes, peeled & diced
3 cloves garlic, minced
2 TBSP sage & oregano, minced
¼ cup red wine
4 Tbsp Mission Fig Balsamic Vinegar
1 cup crushed tomatoes
1 ½ cups beef stock
3 bay leaves
chopped parsley
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Georgia Gross
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