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Braised Beef with Sun-Dried Tomatoes

Karry Hosford
Yield 8 servings (serving size: 3/4 cup beef stew and 1 1/2 teaspoons parsley)
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.

Ingredients

  • 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

Nutrition Information

  • calories 241
  • caloriesfromfat 35 %
  • fat 9.4 g
  • satfat 3.2 g
  • monofat 4.4 g
  • polyfat 0.5 g
  • protein 23.8 g
  • carbohydrate 10 g
  • fiber 1.5 g
  • cholesterol 71 mg
  • iron 3.7 mg
  • sodium 443 mg
  • calcium 33 mg

How to Make It

  1. 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.

  2. 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.