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
How to Make It
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.
Very slight change: browned the meat, removed to bowl, then did the veg & flour. Added beef back in after the bay leaf, otherwise followed recipe. Used a soft Bogle merlot. Excellent. Served with smashed yukon golds & garlic with steamed brussels sprouts. Great Fall dinner.
While I loved all the flavors in this dish, and found them very harmonious, I did not care for the texture of the sun dried tomatoes. I used a good California Merlot, which gave a great flavor to the sauce. I especially loved the fresh rosemary - much more aromatic than the dried version.
I too thought this recipe was a little sweet, although everyone else at the table thought it was fine. I used smoked sundried tomatoes that added a slight smokiness which was nice. I will make this again, but I will probably use less brown sugar. It is even better the next day! Served it with mashed potatoes and roasted broccoli.
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