Came up with this on a very cold, wet, and extremely windy Nov 15, 2020. Queen Bee said it was one of my best.
1 lb Beef stew meat
1 to 2 table spoons vegetable oil
1 Large onion
4 to 5 Carrots
3 Celery stalks
1 Teaspoon Provence Herbs
1/2 Teaspoon Tarragon
Salt
Pepper
1 Cup hot water with Beef bouillon(or Better tThan Bouillon)
1/2 to 1 cup Sherry
1/2 cup Sour Cream
Instructions:
In an oven safe skillet...
- Slice and brown onion in oil
- While onions are browning, clean and slice carrots and celery into 1/4 inch pieces.
- Remove onions from skillet and add beef. Brown lightly.
- Add onions, carrot, and celery. Continue to sauté for about 5 minutes.
- Add Provence Herbs and Tarragon. Add a paper and salt as desired.
- Add bouillon, cover and place in oven at 350 F.
- Bake for about 2 hours, adding Sherry as needed to maintain liquid. (Check and stir at 20 minute intervals)
- After 2 hours, remove from oven and place on range top. Let cool about 5 minutes, than stir in sour cream. Turn on burner to low for a few minutes while continuing to stir the sour cream into the mixture.
Serve over mashed potatoes or noodles.
