Serves: 5
Total Calories: 470

1 1/2 pounds boneless beef chuck shoulder steak, cut in serving-size pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1/4 cup dry white wine
1 clove garlic, finely chopped
1/4 cup tomato juice
1 teaspoon parsley flakes
1/2 cup beef broth
1 small onion, chopped
2 cups cubed raw potatoes
1 cup carrot chunks
2 tablespoons brown sugar
1 cup raisins

Combine flour, salt, and pepper; pound into steak. In skillet, brown steak pieces on both sides in oil. Pour off drippings. Add wine, garlic, tomato juice, parsley flakes, beef broth, and onion. Cook, covered, over low heat for 30 minutes. Add potatoes and carrots; cook 30 minutes more. Sprinkle with brown sugar and raisins; simmer 15 minutes, or until meat is tender. Serve on platter encircled with vegetables.

Nutritional Facts:

Serves: 5
Total Calories: 470
Calories from Fat: 128

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