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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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I assembled all the ingredients in the morning and allowed all to simmer for an hour before heading out to a cold football game. Just reheated when we arrived home and it really hit the spot. Great for dunking italian bread or hard rolls in. Stick to your ribs goodness. Ingredients:
2 lbs chuck steaks (bone in) |
2 tablespoons flour |
3 tablespoons oil |
2 large onions (diced) |
5 celery ribs (sliced) |
1 (28 ounce) package frozen hash brown potatoes |
1 (12 ounce) package frozen green beans |
1 (16 ounce) package frozen sliced carrots |
3 garlic cloves (minced) |
1 (28 ounce) can crushed tomatoes, 1/2 of the can of water |
1 tablespoon beef base |
1 (12 ounce) jar beef gravy |
3 bay leaves |
1 tablespoon seasoning salt |
2 teaspoons celery salt |
pepper (optional) |
Directions:
1. Slice the steak pieces into one inch cubes. Toss in a ziplock bag with the flour, salt/pepper.
2. Heat oil in large pot or dutch oven over medium heat. Add onions, celery and steak pieces. Cook until steak is browned.
3. Add garlic, tomatoes, water, beef base, bay leaves and all seasonings.
4. Bring to boil. Lower heat and simmer covered for 1 hour.
5. Add gravy and frozen potatoes, carrots and green beans and cook uncovered for 1/2 hour.
6. We serve this over a bowl of noodles.
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