Italian Shredded Beef

Submitted by Michelle S.

"Another delicious recipe from my friend Hazel. When she served this everyone around the table was going "mmmmm"! I have served this MANY times and always get asked for the recipe when I do. This isn't a fast recipe, but well worth the time it takes to make it!"

 

• Ready In: 3hrs 45mins
• Ingredients: 6
• Serves: 10-12

ingredients

• 3 lbs stewing beef, in 1 inch cubes
• 1 large onion, minced
• 3 beef bouillon cubes
• 2 cups hot water
• 1 cup Burgundy wine (or other dry red wine)
• 1 package good seasons Italian salad dressing mix

directions

1. Brown the beef in a small amount of oil until nice and brown.
2. Add the remaining ingredients.
3. Simmer until the beef is very tender and starts to shred, a MINIMUM of 3 hours.
4. Check as it simmers to make sure it doesn't dry out.
5. Adding more water, wine, or beef broth as needed.
6. But not until necessary.
7. Serve on crusty hard rolls.
8. We sometimes like to add sauteed pepper strips and a slice of Provolone cheese.

Reviews

[ratherbeswimmin]

Out of this world delicious!! The flavor or the broth, burgundy wine and Italian dressing was scrumptious. I couldn't stop tasting it. The meat was very tender and easy to shred. I used toasted onion rolls to make the sandwiches with. Delicious! I just added a salad and a glass of merlot for the adults. Thanks for a great meal.

 

[BogeysMom]

This was absolutely terrific. I served it on plain old hamburger buns, cause that's what I had around. Absolutely no leftovers here - in fact my husband called me at work the other night, fussing because he thought there would be some left in the fridge and he was craving it.

 

[HEP MEP]

Delicious! I simmered the meat for almost 5 hours, and actually all I had to do was break up the meat a little with my hand potato masher! I did have one problem though, and it's probably my fault - I lightly salted and peppered the meat before browning it, so it was a bit on the salty side. I won't do that again next time! I served it on crusty Kaiser rolls,and sauteed some thick onion and green pepper slices to top, and bought slices of mozzarella. Also bought some peppericini,and made a side of buttered pasta with Parmesan. A very hearty meal.(even the Kiddo ate her whole sandwich - a rare thing indeed!) Thanks!

 

[Lightly Toasted]

I CANNOT BELIEVE that I forgot to rate this! This is absolutely fabulous. DH is from Chicago, and I'm from Detroit, and we're used to GOOD Italian Beefs! This is a fabulous recipe, thanks for sharing!

 

[CiaoBella]

What a surprising little recipe! I used 1/3 of the ingredients, since it is just the two of us. I also salted and peppered the meat at the start. I would NOT recommend the additional salt, as the Italian seasoning is salty enough. I simmered for 3 1/2 hours, covered for one of those hours to speed up the tenderizing process. Delicious. Be careful to watch the pot every 20 minutes or so, b/c the liquid does dry up and you risk burning the meat. When all is said and done, I ended up using 1 cup Carlo Rossi Paisano red wine, 3 1/2 cups of water, and an entire medium onion, which I heated with the meat and before adding the liquid. I served on toasted white bread. Next time, I will serve on rolls with fried peppers and sliced mushrooms. I thought it tasted fabulous as is; my husband thought it needed a kick and added Famous Dave's Devil's Spit BBQ sauce. Thanks for posting this keeper!