3 lbs Beef chuck steaks
1 medium onion, diced
2 garlic cloves, diced
4 beef bouillon cubes
1 cup DelMonte Garlic & Onions Spaghetti sauce
1/4 cup Italian dressing
2 Tbsp Olive oil/Veg. Oil
Flour
1/4 tsp each of parsley, sage, rosemary & thyme
1. Cut beef steaks into small pieces. Coat with Italian dressing. Allow to sit in a bowl while you cut up the vegetables.
2. After you dice the vegetables, coat lightly with flour. Place the meat into a medium-sized soup pot and brown the meat.
3. After about 10 minutes, add 5 cups of water and the spaghetti sauce.
4. Cook for 3 hours on medium-low. Stir occasionally. If you need more water, add a little.
5. Remove the juices and place the juice into a small saucepan. Heat to a boil. While you're waiting for the broth to come to a boil, take 3 heaping tablespoons of flour and place it in a bowl. Add enough cold tap water so that it stirs into a medium-smooth consistency. Add a 1/4 tsp each of parsley, sage, rosemary & thyme to the flour and stir.
6. Using a whisk, stir the flour into the boiling broth adding enough so that it becomes the consistency of gravy. Then add the saucepan of gravy and pour it over the beef tips. Stir the entire pot together. You're done.
Serve with mashed potatoes and corn.
Serves 7
Tips: I use the DelMonte Garlic & Onion Spaghetti sauce in a lot of my recipes - such as Chili and Eggplant Parmesan. It's cheaper than getting canned tomato sauce, and it makes everything taste better.
The beef chuck is often expensive. I get individual 1 pound steaks when the price gets marked down, and then put them in the freezer for later if there isn't enough of them in the mark down bin. Once I can get enough for one meal, I make it.
1 medium onion, diced
2 garlic cloves, diced
4 beef bouillon cubes
1 cup DelMonte Garlic & Onions Spaghetti sauce
1/4 cup Italian dressing
2 Tbsp Olive oil/Veg. Oil
Flour
1/4 tsp each of parsley, sage, rosemary & thyme
1. Cut beef steaks into small pieces. Coat with Italian dressing. Allow to sit in a bowl while you cut up the vegetables.
2. After you dice the vegetables, coat lightly with flour. Place the meat into a medium-sized soup pot and brown the meat.
3. After about 10 minutes, add 5 cups of water and the spaghetti sauce.
4. Cook for 3 hours on medium-low. Stir occasionally. If you need more water, add a little.
5. Remove the juices and place the juice into a small saucepan. Heat to a boil. While you're waiting for the broth to come to a boil, take 3 heaping tablespoons of flour and place it in a bowl. Add enough cold tap water so that it stirs into a medium-smooth consistency. Add a 1/4 tsp each of parsley, sage, rosemary & thyme to the flour and stir.
6. Using a whisk, stir the flour into the boiling broth adding enough so that it becomes the consistency of gravy. Then add the saucepan of gravy and pour it over the beef tips. Stir the entire pot together. You're done.
Serve with mashed potatoes and corn.
Serves 7
Tips: I use the DelMonte Garlic & Onion Spaghetti sauce in a lot of my recipes - such as Chili and Eggplant Parmesan. It's cheaper than getting canned tomato sauce, and it makes everything taste better.
The beef chuck is often expensive. I get individual 1 pound steaks when the price gets marked down, and then put them in the freezer for later if there isn't enough of them in the mark down bin. Once I can get enough for one meal, I make it.
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