Easiest-Ever Beef and Wine Casserole

This recipe makes a delicious, tender beef that you won't even need a knife to cut!

I was flipping through The Best Casserole Cookbook Ever by Beatrice Ojakangas for new ideas for 2014.  I had a beef roast in the freezer, so I honed in on the beef chapter.

The author found this recipe in her late mother-in-law's things and didn't think it sounded very good.  But she made it anyway as an experiment and discovered it was a keeper!

This recipe is ridiculously simple.  I'm not sure I'd classify it as a "casserole," but I sure am glad Beatrice included it!

I served it with peas and my favorite scalloped potatoes recipe.

Easiest-Ever Beef and Wine Casserole

1 pound lean beef stew meat (I cut mine into large chunks, about 1 1/2" square)
1/2 cup red wine (I used a pinot noir)
1 can (14 oz) beef broth
1 tsp salt (I'd cut back on this next time -- salt isn't my "thing")
freshly ground pepper, about 7 turns of the grinder (that is her direction, not mine!)
2 cloves of garlic, minced
1 medium onion, sliced
1/4 cup flour
1/4 cup fin dry breadcrumbs

Preheat oven to 275 if you prefer to let the casserole bake for 6 hours, or 300 if you'd like it to be done in 3 hours.

Combine all of the ingredients in a 2-quart casserole.

Bake, covered, according to the directions above.