Recipe by jonesies
Beef chunks, tomatoes, mushrooms, carrots and onion bake slowly together, demanding next to no attention from the cook. When done, just spoon over pasta and enjoy! Taken from the Sunset "More Low Fat Recipes" cookbook. Haven't tried it yet, but am looking forward to doing so.
Top Review by Meredith C-ville
We finally ate this last night (I made it about 2 weeks ago and froze it), over no-yolk egg noodles. What a nice, rich-tasting meal for a blustery day. I have to admit that I was very skeptical about cooking the meat uncovered at a high oven temperature. I thought it would turn into shoe leather. But I did it anyway, and the meat was wonderfully tender. I added a lot more garlic and a few herbs to be sure it would be flavorful, which it was. And it is not only great to make ahead, but it's also one-dish prep!
- 1 lb boneless beef top round, trimmed of fat and cut in 1-inch cubes
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups reduced-fat beef broth
- 1⁄2 cup dry white wine
- 1 large onion, chopped
- 2 teaspoons garlic, minced
- 1 large carrot, sliced
- 8 ounces mushrooms, sliced
- 1⁄4 cup tomato paste
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons dried oregano
- 1 (14 1/2 ounce) can stewed tomatoes
- pasta, of your choice
Directions See How It's Made
- Coat beef cubes with flour; set slightly apart in an ungreased shallow 3 to 3 1/2 quart baking dish.
- Bake at 500 degrees for 20 minutes; remove from oven and let cool in dish for 5 minutes.
- Reduce oven temperature to 350 degrees.
- Add broth and wine to beef in baking dish; stir to loosen browned bits.
- Stir in onion, garlic, carrot, mushrooms, tomato paste, parsley and oregano.
- Cut up tomatoes; add tomatoes and their liquid to dish.
- Cover tightly and bake until beef is very tender when pierced (about 2 1/2 hours).
- When beef is almost done, cook pasta according to package directions.
- Drain well.
- Serve meat sauce over hot pasta.