Rosemary Beef (to fix your life)

Do you have dinner plans?

I think you should make this.  Tonight.  Quick, go to the grocery store right now.

Because this recipe for steak, slow-cooked in a red wine, rosemary-infused tomato sauce, will cure whatever ails you.  Whether it be a hangover, frustration with your favorite football team, pre-Monday panic, or sore EVERYTHING after running a half marathon, this one's got it covered.

That last one describes me and my husband today.  The legs feel like wet lasagna noodles.  (Mmmm.  Lasagna.  Not tonight, but maybe later this week....).  But we did it!  Our first half was my only an Atlantic City success. 

Just once, though, I would like to go there and not leave feeling worse than when I showed up.

Or, maybe nothing at all is bothering you on this beautiful, early fall Sunday.  Maybe you've spent the entire weekend catching up on sleep, doing all the chores and errands, visiting friends, spending time with your parents, AND finishing up those last few home renovations. 

Good for you. 

You still haven't made Sunday dinner, and I think you should give this a try.  Really, it can only make things much, much better. 

We enjoyed this flavorful and delicious steak sauce over whole wheat egg noodles with a salad, but it would be just as substantial over long-grain rice or linguine.  Perfect for company or a cozy, post-half marathon dinner for two, it fixes life.  Go for it.

Rosemary Beef
Inspired by Gina's Skinny Recipes
Yields 4 servings

1 lb eye round steak, cubed and trimmed
1 tbs extra virgin olive oil
1 large yellow onion, finely chopped
4 garlic cloves, chopped
1 celery stalk, chopped
1 carrot, chopped
Pinch red pepper flakes
1/4 c dry red wine
2 c low-sodium, fat-free beef broth
2 c canned crushed tomatoes
3-4 sprigs fresh rosemary

Lightly season the beef with salt and pepper.  Place a dutch oven or large heavy pot over medium-high heat and add 1 tsp oil.  When hot, add the beef and sear until brown on all sides, about 5 minutes on each side.  Transfer the beef to a plate and set aside.  Drain the from the pot.

Add the remaining oil to the pot, and saute the garlic, onions, and red pepper flakes until golden, about 3 minutes, stirring occasionally.  Add the celery and carrot and saute on medium-low for an additional 2-3 minutes, until soft. 

Add the wine and beef broth, and use a wooden spoon to scrape up the brown bits (read FLAVOR) from the bottom.  Add the tomatoes, reduce heat to low, adjust salt/pepper to taste, and simmer for 30 minutes. 

Doesn't look like much yet...but just you wait.  Your house smells really good right about now.

Add the beef into the sauce, and add the rosemary sprigs.  Cover partially, and cook over low heat for another 25-30 minutes, stirring occasionally.

Remove the rosemary, and serve immediately.

1 comment:

Leslie said...

i LOVE this! it takes a lot to inspire me to cook and this might be it...

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