Tuscan Style Braised Beef with Red Wine
(Serves 4)
1/3 cup olive oil, divided
2 pounds chuck steak, cut into 2-inch cubes
Salt and pepper
2 medium onions, sliced
2 garlic cloves, minced
Pinch of red pepper flakes
2 tablespoons tomato paste
4 cups low-sodium beef broth
1 can (14 ounces) diced tomatoes
1-1/4 cups red wine
1 teaspoon dried rosemary
1 teaspoon dried rubbed sage
2 tablespoons fresh chopped parsley
Heat 3 tablespoons of oil in a large saucepan over medium heat.
Season the beef with salt and pepper.
Add the beef to the skillet and brown on all sides.
Remove to a dish and set aside.
Add the remaining oil to the saucepan.
Add the onions, garlic, and red pepper flakes.
Cook over medium heat until the onions are soft.
Stir in the tomato paste and cook 1 minute.
Pour in the beef broth, tomatoes, and red wine.
Return the beef to the saucepan.
Add the rosemary and sage.
Simmer over low heat, covered, for 1-1/2 to 2 hours.
Beef is done it is very tender and the sauce is thickened.
Season with salt and pepper.
Transfer to a serving dish and sprinkle with chopped parsley.
Serving Suggestion: Serve with soft polenta and Italian green beans.
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