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.
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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