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Rachael Ray's 30-Minute Healthy Recipes

Red Wine And Garlic Tomato Smothered Beef


* 4 Tbsp olive oil
* 2 onions, chopped
* 1 1/2 lb. lean beef, cut into 1/2 in pieces
* 4 garlic cloves, minced
* 1 1/4 Cup of red wine
* 2 (28 oz.) cans tomatoes, chopped
* 4 bay leaves
* 1/8 tsp thyme
* 1/2 tsp salt
* 1/2 tsp pepper
* cooked wide egg noodles for serving (or substitute rice or potatoes)


1. Put the oil in a large deep skillet and place over medium heat. When the oil is hot, stir in the onions and cook for a few minutes or until soft.
2. Add the beef and, stirring often, cook 5 minutes or until no longer pink.
3. Add in the garlic and, stirring constantly, cook for 1 minute.
4. Pour in the wine, lower heat, and simmer slowly for 5 minutes.
5. Stir in the tomatoes, bay leaves, thyme, salt and pepper, and simmer slowly for 30 minutes. Let the mixture cool slightly and serve over buttered wide egg noodles. Makes 8 servings.


This beef dish freezes well. Just cool completely, then put in good freezer containers. Will store up to 6 months. To reheat, defrost in the refrigerator and heat on low in a saucepan until heated through.

I suggest you don't skip the wine with this recipe. If you want to omit the wine, I would find another recipe. The wine makes the sauce in this case.

You might want to add sliced mushrooms if you're a fan. Just saute them along with the onions. Slice them thin enough so that they cook in the same time it takes to soften the onions. If you want larger pieces of mushrooms, saute them first, then add the onions.

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