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Ingredients
- 1/2 cup flour
- Salt and pepper to taste
- 4 lb boneless chuck, cut into 1/2 inch pieces
- 3 - 4 TBSP olive oil (divided)
- 2 onions, chopped
- 4 cloves garlic, sliced
- 2 cups beef broth
- 1 cup canned crushed tomatoes
- 1 cup dry red wine
Directions
- Combine flour, salt and pepper in a pan and toss with the meat
- Heat 2 TBSP oil at medium high in a Dutch oven
- Add meat in batches, removing when browned
- Add more oil if needed
- Heat 1 TBSP oil at medium heat in Dutch oven
- Sauté onions and garlic for 5 minutes
- Add beef broth, tomatoes and red wine
- Return meat to the pot and bring to a boil
- Lower heat and cook 1 - 1 1/2 hours or until meat is tender
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 8 servings | |
| Calories 678 | |
| Calories from Fat 396 | 58% |
| Total Fat 44.07g | 55% |
| Saturated Fat 15.95g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 353mg | 15% |
| Potassium 624mg | 18% |
| Total Carbs 11.65g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.27g | 1% |
| Protein 50.53g | 81% |
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