Recipe by Kittencal@recipezazz
Use any cut of tender beef that you desire, this tastes even better the next day --- add in some mushrooms too, serve with cooked noodles.
- 3 lbs beef sirloin, cut into about 1-inch cubes (you can really use any cut of beef that you like)
- 1⁄2 cup flour
- 2 teaspoons seasoning salt
- 1 teaspoon black pepper
- 4 -6 tablespoons olive oil
- 2 medium onions, finely chopped
- 2 tablespoons minced fresh garlic
- 1 teaspoon dried red pepper flakes (optional or to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 (28 ounce) cans whole tomatoes (well drained and chopped)
- 2 bay leaves
- salt and pepper
- 1 (10 ounce) can beef consomme, undilute (can use beef broth in place of consomme)
- 2 tablespoons Worcestershire sauce
- 1⁄2-3⁄4 cup dry red wine
- cooked pasta
- grated parmesan cheese (optional)
Directions See How It's Made
- Combine the flour with the seasoned salt and pepper in a bowl.
- Light coat the beef cubes with the flour mixture.
- Heat oil in a heavy pot over medium-high heat until hot.
- Brown the beef on all sides; remove to a bowl.
- Add in onion, celery, thyme and oregano; cook stirring and scraping down the browned bits.
- Add in the garlic and dried red pepper flakes (if using) saute for 1 minute.
- Add in tomatoes, bay leaves, consomme, Worcestershire sauce and wine.
- Return the beef back to the pot.
- Season with pepper.
- Cover and simmer on top of the stove until the beef is very tender (about 2 hours).
- Serve with cooked noodles and sprinkle with grated Parmesan cheese if desired.