Beef Cube Casserole
Source of Recipe
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List of Ingredients
Beef Cube Casserole
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds cubed boneless chuck steak
1 cup beef broth
1/4 cup dry sherry
1/3 cup Dijon mustard
1/4 cup packed light-brown sugar
1/4 cup molasses
2 tablespoons Worcestershire sauce
6 cloves garlic, sliced
1 teaspoon dried Italian seasoning
2 tablespoons vegetable oil
1 1/4 cups baby carrots (6 ounces)
2 pounds red new potatoes, quartered
1 package (10 ounces) fresh mushrooms, quartered
1 package (10 ounces) frozen creamed pearl onions
2 tablespoons cold water
1. Heat oven to 350F. In plastic bag, shake 2 tablespoons flour, 1/4
teaspoon salt, pepper and beef to coat.
2. Whisk remaining salt, broth, sherry, mustard, sugar, molasses,
Worcestershire, garlic and seasoning in bowl.
3. Heat oil in large deep ovenproof pot over high heat. Brown beef about 3
minutes. Stir in carrots; cook 4 minutes. Add potatoes, mushrooms, onions
and beef broth mixture.
4. Bake, covered, in 350 degree F oven 1 hour, stirring occasionally. Uncover; bake
20 minutes. Meanwhile, whisk remaining 2 tablespoons flour and water in
small bowl. Stir into pot. Bake, uncovered, 10 minutes, to
thicken. Yield: 6 servings.
Nutritional Value Per Serving: 571 calories, 27 g fat (10 g saturated), 29
g protein, 52 g carbohydrates, 5 g fiber, 954 mg sodium, 81 mg cholesterol.Recipe
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