Beef in Sherry & Chipotle

Went to Ponte try the new Moscato today... it was as perfect as I thought.  But I am here to talk Sherry!  I am going to be perfectly honest and say that I had never tried Sherry before... Ever!  I always pictured my grandparents drinking it in little glasses after dinner, and it just never caught my attention.  While wine tasting I spotted the little bottle behind the counter and asked... “What is that?” Our gracious server brought this little bottle over and poured some in my glass... I was so impressed and could not believe I had missed out all these years!  It was chic, sophisticated, smooth.  My taste-buds went crazy thinking of all the things I could do with it, although I would be happy just sipping it!  Came home that same day and made this. 

3 - 3 1/2 Chuck Roast, Fat Trimmed and Cubed

1 Whole Onion, Sliced

6-8 Garlic Cloves, Roughly Chopped

4-5 Carrots

1/4 Cup Sherry Wine

1/4 Cup Red Wine Vinegar

2-3 Tablespoons Chipotle Chile

2 Tablespoon Knorr or Maggie Liquid Seasoning

1 Teaspoon Herbs de Provence
1 Bay Leaf

Salt & Pepper to Taste 

Trim your cut if meat... 

And cube... 

Red Wine Vinegar... 

Sherry Wine... 

Chipotle...

Knorr Liquid Seasoning... 

Herbs de Provence... 

Herbs de Provence include Savory, Fennel, Basil, Thyme, & Lavender.

Thrown all ingredients in your pot or pressure cooker container... 

Mix all ingredients... 

If using pressure cooker... set to High Pressure and set time to 40 minutes. 

If using a Crock-Pot set to High... or 4 hours. 

If using stove top, place ingredients in a heavy bottom pot... cook on high for about

15 minutes, cover and simmer on Medium/Low Heat for approximately 1 1/2 hours. 

Serve with some creamy mashed potatoes...