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Beef with Wine: Date Added: 13 Sep 2011
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Ingredients

3 pounds chuck roast cut in 1" cubes
½ liter red wine
1 Tablespoon "Better than Beef Bouillon"
8 ounces tomato sauce
or
3 ounces tomato paste
1 onion chopped
4 shakes Worcestershire sauce
2 small bay leafs

Cooking Instructions

1) Cover almost the entire bottom of the pot in olive oil (you may have to add more as you go along). Heat olive oil til almost smoking. Sauté beef in olive oil on high heat til browned in a fairly big, pretty heavy stock pot that has a lid. Sauté in 3-4 batches for about 4-5 min each. Season each batch with salt and pepper. All the beef should be able to touch the bottom so it sears and gets a nice brown crust. While the beef is cooking, you should hear a ­lot of sizzling.

2) Set meat aside. Put onion in pot with a little more olive oil. Turn the heat down to medium-high. Cook until onion is soft but not translucent. Add the meat back in. Pour in the wine. It should not quite cover all of the meat. Add Worcestershire, bouillon, bay leaves and sauce or paste. Bring it all up to a bubble. Let bubble for about a minute. Reduce heat to low, and put lid on it so that itís slowly bubbling.

3) Check occasionally to make sure itís bubbling but not boiling. Leave on stove for 3 hours. After 3 hours, taste. If the sauce seems bitter, add more tomato paste. Serve with rice, noodles or egg noodles, carrots or other vegetables, couscous, or mashed potatoes.


NOTE: Serve on rice, mashed potatoes, noodles, etc.

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