FWMOM Recipe File
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| Every other week, another recipe submitted by a FWMOM will be featured on this page. |
Braised Beef with Sun-Dried Tomatoes
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.
2-3 teaspoons olive oil
2 pounds beef chuck roast, cut into 1-inch cubes
2 medium onions, vertically sliced
2-3 garlic cloves, minced
1 tablespoon all-purpose flour
1 3/4 cups water
1 cup dry red wine (or 1 individual bottle of good 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
Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches; 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.
Notes:
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.
2-3 teaspoons olive oil
2 pounds beef chuck roast, cut into 1-inch cubes
2 medium onions, vertically sliced
2-3 garlic cloves, minced
1 tablespoon all-purpose flour
1 3/4 cups water
1 cup dry red wine (or 1 individual bottle of good 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
Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches; 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.
Notes:
- I prefer a good dark wine like a Cabernet.
- You can often find the sun dried tomatoes precut -- julienne in the produce department.
- We really like it served over Yukon Gold mashed potatoes.
- Yield: 8 servings (serving size: 3/4 cup beef stew and 1 1/2 teaspoons parsley)
- Adapted from a recipe in Cooking Light Magazine.
