1 boneless beef round steak
1 tbsp. olive oil
2 cups sliced fresh mushroom
1 medium white onion, chopped
1 medium yellow onion, chopped
1 cup roasted red peppers, drained and sliced
2 tsp. minced garlic
1 cup red wine or beef broth
2 tbsp. tomato paste
2 tsp. brown sugar
1 can stewed tomatoes (14.5 oz), chopped
1 pkg. Williams Chipotle Chili Seasoning
1/2 tsp. salt
1/4 tsp. pepper
Trim fat from beef and cut into quarters. Heat oil in a large skillet or Dutch oven over medium-high heat. Cook beef until browned on both sides. Transfer beef to a plate, cover to keep warm and set aside.
Add mushrooms, onions, red pepper and garlic to pan and cook, stirring frequently, about 5 to 7 minutes or until vegetables are crisp tender. Add remaining ingredients and heat to a boil. Reduce heat to low. Return beef to pan and spoon vegetables and sauce over meat. Cover and simmer about 1 1/2 hours or until beef is very tender. Uncover and increase heat to medium-high; boil about 5 minutes to thicken sauce.
Serve meat with vegetables and sauce. If desired, shred meat and stir back into vegetables and sauce. Serve with warm tortillas or hot cornbread, if desired.
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