Sexy Stew
Here's what I made for lunch, dinner and breakfast the next two days. Forgive the poor picture quality but I had to use my phone since I'm not sure where the camera is.
That's two pounds of chuck roast, three potatoes, two carrots, a stalk of celery, one onion, a cup of pinot noir and a cup of beef stock.
I browned the beef and then added a tablespoon of flour for breading as I sauteed the onions and celery in another pan. After the beef was done I deglazed the skillet with the wine and then added all the ingredients mentioned above with some salt, pepper, garlic and marjoram. I then put the pan in the oven at 350 for 30 minutes and then at 250 for two hours.
That's two pounds of chuck roast, three potatoes, two carrots, a stalk of celery, one onion, a cup of pinot noir and a cup of beef stock.
I browned the beef and then added a tablespoon of flour for breading as I sauteed the onions and celery in another pan. After the beef was done I deglazed the skillet with the wine and then added all the ingredients mentioned above with some salt, pepper, garlic and marjoram. I then put the pan in the oven at 350 for 30 minutes and then at 250 for two hours.