Ingredients Jump to Instructions ↓

  1. 1 pound lean beef cubes

  2. flour

  3. salt & pepper to taste

  4. sprinkle of paprika

  5. 1 onion cut into small chunks

  6. oil for browning meat

  7. 1 garlic cloves, chopped fine

  8. 2 cans beef broth

  9. 1 tablespoon tomato paste

  10. 1/4 cup dry red wine

Instructions Jump to Ingredients ↑

  1. Mix about ¼ cup flour, salt, pepper and paprika in a zip-lock bag. Add the beef cubes and shake to coat them well. Remove meat from bag and brown in a frying pan with 2 Tbsp olive oil. When brown, put the meat in a pot large pot. Add the onion, garlic, tomato paste, broth and wine. Bring to a boil then reduce heat to a simmer-cover with a lid and simmer for 1½ hours until tender, stirring once in a while-you may need to add a little water if too much broth cooks out. Serve with rice, mashed potatoes or noodles. You can also add diced, peeled potatoes, onion and carrots the last hour of cooking time if desired, or frozen broccoli, snap peas, green beans, or your favorite frozen veggies, the last 30 minutes of cooking time.

  2. Lynn Byers McClellan


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