1 1/2 pounds bottom round roast, cut into 1 1/2 inch chunks
3/4 tsp salt
1/2 tsp freshly ground pepper
4 tsp extra-virgin olive oil
2 large onions, diced
2 celery stalks, diced
2 carrots, diced
1 pound fresh white mushrooms, quartered
1 8 oz can tomato sauce
1/2 C chicken broth
1/4 C red wine (I used cooking)
1/4 C sun-dried tomatoes , coarsely chopped
pinch sugar
3 T chopped flat leaf parsley
To this I added: 1/4 C red pepper (chopped), basil, oregano and 1/4 tsp red pepper flakes.
Sprinkle beef with salt and pepper. heat oil in Dutch Oven over med-high heat. Brown beef - about 6 minutes. Transfer to a plate and set aside.
Add the onions, celery,carrots and mushrooms to the Dutch oven; cook until onions are golden (8 min). Stir in tomato sauce, broth, wine, tomatoes and sugar. Bring a boil. Stir in the beef. Reduce and simmer, covered until the beef is fork tender - about 2 hours. Stir in parsley just before serving.
I doubled this and it fed 3 "teenaged" boys and myself. We served it over spaghetti.
This is a Weight Watcher recipe. It was good - but was really good when I added the extra spices. LOL I used whole grain pasta and fresh veggies but I am thinking it would be good with whatever you normally use.
1 Cup serving = 245 cal - 5 points (I only needed 1/4 Cup over my 1/3 Cup serving of pasta LOL).
1/2 tsp freshly ground pepper
4 tsp extra-virgin olive oil
2 large onions, diced
2 celery stalks, diced
2 carrots, diced
1 pound fresh white mushrooms, quartered
1 8 oz can tomato sauce
1/2 C chicken broth
1/4 C red wine (I used cooking)
1/4 C sun-dried tomatoes , coarsely chopped
pinch sugar
3 T chopped flat leaf parsley
To this I added: 1/4 C red pepper (chopped), basil, oregano and 1/4 tsp red pepper flakes.
Sprinkle beef with salt and pepper. heat oil in Dutch Oven over med-high heat. Brown beef - about 6 minutes. Transfer to a plate and set aside.
Add the onions, celery,carrots and mushrooms to the Dutch oven; cook until onions are golden (8 min). Stir in tomato sauce, broth, wine, tomatoes and sugar. Bring a boil. Stir in the beef. Reduce and simmer, covered until the beef is fork tender - about 2 hours. Stir in parsley just before serving.
I doubled this and it fed 3 "teenaged" boys and myself. We served it over spaghetti.
This is a Weight Watcher recipe. It was good - but was really good when I added the extra spices. LOL I used whole grain pasta and fresh veggies but I am thinking it would be good with whatever you normally use.
1 Cup serving = 245 cal - 5 points (I only needed 1/4 Cup over my 1/3 Cup serving of pasta LOL).
4 comments:
That looks fabulous! I think I'll try it without the sundried tomatoes.
~Kelly
It WAS really good - but remember UP the spices! It was sort of bland before I started dumping spices...at least we thought it was bland.
That looks really good. I think I'll substitute chicken for the beef and make it next week.
The lentil recipe looks great too. Not sure my family will like it, but I can make it to have on hand for me when I make them other things. Although I didn't think they'd like the black bean pie, and everybody (but Allen) loved it, it's gone, and Doug wasn't even home LOL. So you never know.
~Kelly
This looks delicious...This my gh and I would like! Thanks for posting. Pic really helps...I'm a visual learner.
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