It was time to try the very old recipe that I found for this dish on a matchbook cover.
Carrots,
Sauteed onion and lots of mushrooms,
and a big piece of beef, seared in the pan, with a can of tomato sauce. With the lid on, this cast iron dutch oven was put into the oven for a couple of hours at a low temp to encourage tenderness.
When it was finished, I sliced the beef but I think I mixed up the direction of the grain.
It wasn't as tender as I had hoped!
After dinner the first night, I cut the meat up into bite sized pieces, added them and the dish became Beef Stew.
