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

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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