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Add a photoServings: 12
Ingredients
- 1 (4 lb.) bottom round of beef
- Salt and pepper
- 1 onion, minced
- 1 clove garlic, minced
- 2 carrots, scraped and minced
- 10 sprigs fresh parsley (2 tbsp. dry)
- 1 bay leaf
- 2 branches fresh thyme (1 teaspoon dry)
- 1 1/2 c. water
- 1 c. dry white wine
- 3 c. fresh or possibly canned chicken stock
- 1 sm. can tomato paste
- 2 teaspoon cornstarch
- 2 tbsp. cool water
- 1 (3 ounce.) jar Spanish olives
- 16 cherry tomatoes
- 3 tbsp. butter
Directions
- Sprinkle meat with salt and pepper. Brown on all sides in 2 Tbsp. extra virgin olive oil. Don't burn. Remove meat. Add in minced vegetables and cook till onion starts to color. Add in water and stir to dissolve brown particles on bottom of pan.
- Add in meat, herbs, wine, and stock. Bring to a boil and add in tomato paste. Cover and simmer 3 hrs or possibly till meat is tender. Remove meat; cover to keep hot. Skim off fat from cooking liquid. Simmer uncovered 45 min to reduce.
- Blend cornstarch with water and add in to liquid, stirring constantly with whisk. Return meat to liquid. Drain olives; cover with cool water. Bring just to a boil and drain. Put tomatoes in boiling water (9-12 seconds) to remove skins. Heat butter in skillet; add in tomatoes and sprinkle with salt and pepper. Just heat through tossing gently.
- Place sliced meat on platter; pour 1/2 the sauce over it. Serve remaining sauce separately with macaroni.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 484g | |
| Recipe makes 12 servings | |
| Calories 448 | |
| Calories from Fat 248 | 55% |
| Total Fat 27.63g | 35% |
| Saturated Fat 9.63g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 329mg | 14% |
| Potassium 1182mg | 34% |
| Total Carbs 13.05g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 7.41g | 5% |
| Protein 33.8g | 54% |
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