Braised Beef with Tomatoes and Herbs
Time needed
30 min
preparation
+
2 hour
cooking
Serving Size / Yield
4 servings
Ingredients
- 3 lbs. Bastrop Cattle Company chuck steak, cut into 1/2-in. cubes
- salt and pepper
- cayenne to taste
- 3 Tbs. olive oil
- 1 bay leaf
- 2 Tbs. minced garlic
- 1/4 C. flour
- 1/2 lb. onions, chopped
- 1 C. dry red wine
- 1/2 lb. mushrooms
- 24 pitted, stuffed green olives (optional)
- 2 C. roasted tomatoes
- 1/2 tsp. thyme
- 1 1/4 C. parsley, finely chopped
Directions
Cut up meat and sprinkle with salt and pepper. Heat oil in large skillet, add beef, and cook, stirring often. Add garlic, onions, and mushrooms and stir. As onions turn translucent, sprinkle mixture with flour and stir to coat evenly. Add wine, tomatoes, olives, bay leaf, thyme, cayenne, salt, and pepper. Cover and simmer on low heat for 1 1/2 hours. Sprinkle with parsley and serve.
This recipe was shared by the Bastrop Cattle Company.
