Braised Beef Over Noodles

Long slow cooking leaves the meat melt-in-your-mouth tender. The addition of red wine and sundried tomatoes imparts a rich, deep flavor to the dish. Serve with buttered noodles.


1 tablespoon olive oil
1 1/2 pounds lean beef stew meat cut into 1-inch cubes
1 tablespoon flour
1 cup onions, coarsely chopped
1 large garlic clove, minced
1 1/2 cups water
1 cup dry red wine
1 cup low sodium beef broth
1 tablespoon Worcestershire sauce
3/4 cup (about 2 ounces) sundried tomatoes halves, not oil packed, cut into strips
2 teaspoons fresh rosemary, coarsely chopped
1 bay leaf
salt and pepper to taste


In a large pot heat olive oil. Toss stew meat with flour to coat. Add to hot oil and cook 5 minutes until beef is browned on all sides. Add onion. Cook for 5 minutes, stirring often. Add garlic and stir.

Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer over a low heat for 1 hour stirring occasionally. Uncover and continue to simmer for 30 more minutes.

Serves: 4

golden blossom honey product