1 1/2 pounds boned rump roast, cut into 1-inch cubes
2 teaspoons dried oregano
3 garlic cloves, minced
1/2 cup dry red wine
3/4 teaspoon ground cinnamon
1 tablespoon sugar
2 tablespoons red wine vinegar
3/4 teaspoon salt
4 whole cloves
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 (14 1/4-ounce) can fat-free beef broth
6 cups (1/3-inch-thick) sliced onion, separated into rings
How to Make It
Heat the oil in a Dutch oven over medium-high heat. Add half of the beef, and cook for 5 minutes or until browned, turning occasionally. Remove from pan, and keep warm. Repeat procedure with remaining beef.
Return beef to pan; add oregano and garlic, and cook 1 minute. Stir in the wine and next 7 ingredients (wine through beef broth), and bring to a boil. Cover, reduce heat, and simmer 1 hour. Add the onion, and bring to a boil. Partially cover, reduce heat, and simmer for 1 hour or until the beef is tender. Discard cloves.
What a complex and mellow dish! I served it over very soft baked potatoes, and it was hearty, filling, and delicious.
Although it takes a long time to cook, the prep was incredibly easy and well worth the effort.
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