| Cook Time | 2.5 Hours |
| Servings |
|
Ingredients
- 2-3 lbs chuck roast cut into 2 inch cubes
- 5 tbs unrefined coconut oil
- 2 onions chopped
- 5 tomatoes cut in half and then sliced
- 2 glasses red wine
- 3 tbs tomato paste
- 1/2 tsp cumin powder
- salt to taste
Ingredients
|
Instructions
- Heat the oil in a large pot.
- Add enough meat to the pot so to more or less cover the bottom of the pot. Stir frequently. Remove the meat from the pot when all sides of the meat are browned. Repeat with the remaining meat.
- Reduce the heat and add the sliced onions to the pot. Cook for 2 minutes, stirring occasionally.
- Add the garlic and continue cooking, stirring occasionally until the onion is soft.
- Add the sliced tomatoes, wine, tomato paste, cumin, beef, and salt.
- Bring to a boil, cover, then reduce heat, and cook over a low flame, stirring occasionally until the meat is very soft, about 2 to 2½ hours. Check that the meat doesn’t stick to the bottom of the pot.
Recipe Notes
If you don’t have enough liquid in the pot, add some water. If the sauce is too watery, let the stew cook with the lid off.
Nutrition Facts
Beef with Tomatoes and Wine
Amount Per Serving
Calories 350
Calories from Fat 162
% Daily Value*
Total Fat 18g
28%
Cholesterol 101mg
34%
Sodium 110mg
5%
Potassium 768mg
22%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
4%
Sugars 3g
Protein 39g
78%
* Percent Daily Values are based on a 2000 calorie diet.
Made this for a group of 8 which included to kids. Side were rice and asparagus and peas for the kids. EVERYONE ate this dish. Missing the garlic in the ingredients list. I haven’t found a dish everyone didn’t eat yet on Sandi’s Recipes. Another keeper!