Stewed Beef
Not a typical beef stew as this this recipe is an all meat dish cooked in red wine.
2 lbs. lean stewing beef cut into large chunks*
2 sprigs rosemary
2 cloves garlic
2 cups robust red wine like Teroldego
1/3 cup olive oil
flour
salt to taste
1. In a large pan warm the oil and add the garlic and rosemary. Wind the rosemary up with thread so that it doesn't fall into pieces while cooking.
2. Once the oil has taken on the flavors of the garlic and rosemary dredge the meat in flour, shake of the excess and put it in the pan.
3. Brown the meat at a high heat.
4. Once browned add 2 cups of red wine.
5. Let it boil uncovered for 10 to 15 minutes to cook off the alcohol.
6. Cover and reduce to a simmer.
7. Let it cook until tender for about 1 to 2 hours mixing occasionally.
8. If for some reason the juices dry up while cooking add a little bit of meat broth.
Serve hot with mashed potatoes or polenta.
*cut into large pieces about 1 to 2 inches in size..