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Lean beef in a tomato and beef stock flavored with rosemary, thyme and basil
3 C tomatoes, canned
½ tsp basil, dried
¾ C celery, chopped
½ C parsley, fresh, minced
¼ tsp thyme, dried
¼ C olive oil
¼ tsp black pepper
flour, as needed for dredging
1 ½ lb beef, lean, trimmed & cubed
1 garlic clove, minced
½ C dry white wine
¾ C beef broth (concentrated)
1 tsp rosemary, dried, crushed
Combine tomatoes, basil, celery, parsley, oregano, thyme, 1/8 C olive oil and black pepper in a saucepan; bring to a boil over high heat. Lower heat and cover, simmer for 30 minutes.
While sauce is cooking, heat remaining olive oil over high heat in a Dutch oven. Dredge beef in flour and add to Dutch oven; sauté beef, in batches, until browned. Add garlic and sauté 1 minute more. Transfer meat to another dish.
Pour wine into Dutch oven and deglaze over high heat; cook until wine is reduced by half and add beef broth. Add meat, rosemary and vegetable-tomato mixture. Cover and simmer for 1-1/2 hours or until meat is tender.
Serves 4
(Essential Recipes, published by the Culinary Business Academy)
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