Recipes

Beef in Wine Tomato Sauce
  • Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, slivered
  • 1 boneless beef chuck roast (3 to 3-1/2 lbs.),
  • trimmed of fat and cut into 1-inch cubes
  • 1 cup each dry red wine and water
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons red wine vinegar
  • 1 dry bay leaf 5 whole allspice
  • 1 cinnamon stick (about 3 inches long)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon each salt and pepper
  • 2 to 3 tablespoons chopped fresh mint leaves
Directions
  1. Heat oil in a large frying pan over medium-high heat
  2. Add onion, garlic and meat and cook, stir- ring often, until onion is soft and meat is evenly brown (8 to 10 minutes)
  3. Transfer meat to a large Dutch oven
  4. Stir in wine, water, tomato sauce, vinegar, bay leaf, allspice, cinnamon stick, cumin seeds, salt, and pepper
  5. Bring to a boil, then cover and cook on very low heat until meat is very tender when pierced (1-1/2 to 2 hours)
  6. Skim and discard fat; remove and discard bay leaf and cinnamon
  7. Serve over hot pasta and garnish with mint
  8. Serves 6 to 8.


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