3 T extra virgin olive oil
4 cloves garlic, minced
3 cups onions, small dice
1 c. fresh Italian parsley, minced
12 oz. can of tomato paste
1/2 c. dry red wine
4 T red wine vinegar
2 1/2 tsp. salt
1 tsp. oregano
1/2 tsp. black peper
3 bay leaves
1 tsp. cinnamon
1 tsp. cumin
1 tsp. coriander
2 T fresh mint leaves, chiffonade or 2 tsp. dried mint
3 lb. beef roast or stew meat cut into large cubes
Heat oven to 350 degrees.
Heat oil in the bottom of a large Dutch oven. Saute garlic until translucent and golden, but be careful not to scorch it. Add beef and brown. Toss in onions and saute. Add tomato paste and cook for 1 to 2 minutes while stirring. Deglaze the pan with the wine and add vinegar and seasonings, and parsley. Cover and allow to braise in the oven for 3 hours. Serve over Minted Orzo.
For the Minted Orzo, just cook orzo according to the package directions and toss in 1/2 tsp. salt, 1 tsp. extra virgin olive oil, and 1 tsp. dried mint, or 1 T fresh mint chiffonade.
Makes 6 to 8 servings. For all of you Crock Pot lovers, I’m sure this recipe would work fine with all of the beef stew ingredients just thrown in and cooked according to regular beef stew directions. I’m frowning as I write this, but who am I to judge? I was just given my first Crock Pot 3 mos. ago and I have only used it 3 times. I guess I should experiment with it more.
I’m sorry I only have the one photo. I made this before starting the blog, which is before I started documenting everything with photos.