Stewing beef gives rich flavour to this slowly cooked sauce. Small pieces braise in an hour, while larger chunks can simmer longer in a slow-cooker. Serve with penne or rigatoni, hot pepper flakes and rapini.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2003
- 1 1/2 lb beef stewing cubes
- 1 small onion chopped
- 1 tablespoon dried rosemary
- 1 can diced tomatoes with herbs and spices
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 1/4 cup grated Parmesan cheese
Trim fat from beef cubes; cut into 1-inch (2.5 cm) pieces. In Dutch oven, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; brown beef, in batches. Transfer to plate; set aside.
Drain any fat from pan. Add onion, rosemary and 1/2 tsp (2 mL) each salt and pepper; cook over medium-low heat, stirring occasionally, until softened, 4 minutes.
Add tomatoes, vinegar and 1/2 cup (125 mL) water to pan. Return beef and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer until thickened and meat is tender, about 1 hour. Serve sprinkled with Parmesan cheese.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 557 mg
- Protein 28 g
- Calories 258.0
- Total fat 12 g
- Cholesterol 59 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
- Iron 24.0
- Folate 7.0
- Calcium 10.0
- Vitamin A 9.0
- Vitamin C 22.0