Cooking Directions

• Season the beef as desired.  Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the beef and cook until well browned, stirring occasionally (the browning is key to the flavor in this recipe).  Remove the beef from the skillet.
• Heat the remaining oil in the skillet.  Add the onion and garlic and cook and stir for 5 minutes or until lightly browned.  Increase the heat to high.  Add the wine and cook for 2 minutes or until the wine is reduced by half, stirring to scrape up the browned bits from the bottom of the skillet.
• Stir in the sauce and heat to a boil.  Return the beef to the skillet.  Reduce the heat to low.  Cover and cook for 35 minutes or until the beef is fork-tender.  Stir in the vegetables and cook, uncovered, for 2 minutes or until hot.  Season to taste.

Ingredients

• 1 pound boneless beef chuck roast or sirloin, cut into 3/4-inch pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 cup dry red wine (we like pinot noir)
• 1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
• 1 bag (16 ounces) frozen peas and carrots