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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Use any cut of tender beef that you desire, this tastes even better the next day - add in some mushrooms too, serve with cooked noodles. Ingredients:
3 lbs beef sirloin, cut into about 1-inch cubes (you can really use any cut of beef that you like) |
1/2 cup flour |
2 teaspoons seasoning salt |
1 teaspoon black pepper |
4 -6 tablespoons olive oil |
2 medium onions, finely chopped |
2 tablespoons minced fresh garlic |
1 teaspoon dried red pepper flakes (optional or to taste) |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
2 (28 ounce) cans whole tomatoes (well drained and chopped) |
2 bay leaves |
salt and pepper |
1 (10 ounce) can beef consomme, undilute (can use beef broth in place of consomme) |
2 tablespoons worcestershire sauce |
1/2-3/4 cup dry red wine |
cooked pasta |
grated parmesan cheese (optional) |
Directions:
1. Combine the flour with the seasoned salt and pepper in a bowl.
2. Light coat the beef cubes with the flour mixture.
3. Heat oil in a heavy pot over medium-high heat until hot.
4. Brown the beef on all sides; remove to a bowl.
5. Add in onion, celery, thyme and oregano; cook stirring and scraping down the browned bits.
6. Add in the garlic and dried red pepper flakes (if using) saute for 1 minute.
7. Add in tomatoes, bay leaves, consomme, Worcestershire sauce and wine.
8. Return the beef back to the pot.
9. Season with pepper.
10. Cover and simmer on top of the stove until the beef is very tender (about 2 hours).
11. Serve with cooked noodles and sprinkle with grated Parmesan cheese if desired.
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