The tomatoes cook so long in the liquid that they soften to the point of falling apart, adding flavor and body to the braise. The long cooking time also makes the beef very tender. This is also an excellent Crock Pot Recipe, cook for 8 hours on low heat…..yummmm
You can pick up your beef stew meat from Farmer Nick, and shop the market for fresh vegetables to go with this excellent dish. Would go great with a pie from Karma Cafe for desert!
YIELD: 8 servings (serving size: 3/4 cup beef stew and 1 1/2 teaspoons parsley)
- 2 teaspoons olive oil
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 medium onions, vertically sliced
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 3/4 cups water
- 1 cup dry red wine
- 1 cup less-sodium beef broth
- 1 cup sun-dried tomato halves, packed without oil, cut into strips (about 2 1/2 ounces)
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons chopped fresh rosemary
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- Heat olive oil in a large Dutch oven over medium-high heat. Add beef; cook 4 minutes, browning on all sides. Add sliced onion; cook for 7 minutes or until onion is softened, stirring occasionally. Add minced garlic; cook 1 minute, stirring frequently. Stir in flour; cook 2 minutes, stirring often.
- Stir in water and next 9 ingredients (through bay leaf). Reduce heat to medium-low; cover and simmer 1 hour. Uncover and simmer 30 minutes or until beef is tender. Discard bay leaf. Sprinkle each serving with parsley.
Janice Daciuk, Cooking Light SEPTEMBER 2004