Email to Magnolia Lane      

Braised Beef with Sun-Dried Tomatoes

Source of Recipe

by Laurel, from Cooking Light, September 2004


Recipe Introduction

I loved this recipe. I simmered it longer at the end than noted in the recipe; you be the judge according to the thickness you like.

List of Ingredients

2 teaspoons olive oil
2 pounds beef stew meat (I use extra lean), 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� oz.) (I found the kind already cut into strips)
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1-1/2 teaspoons chopped fresh rosemary
� teaspoon salt
� teaspoon freshly ground black pepper
1 bay leaf
� cup chopped fresh parsley


Recipe

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.

8 servings.