Net Miles Of Smiles

INGREDIENTS

• 2 teaspoon dried thyme
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 to 4 pound boned beef chuck or round, cut into 2-inch cubes
• 3 tablespoon olive oil
• 1⁄2 cup sifted flour
• 3 cup California zinfandel (about one bottle minus a taste for the cook)
• 2 cup chopped onions
• 1 tablespoon minced garlic
• 2 cup chopped canned Italian-style tomatoes, drained
• 1 cup beef stock or broth
• 1 item bay leaf

PREPARATION

In small bowl, mix thyme, paprika, salt and pepper. Rub meat thoroughly with mixture. If time permits, marinate up to 2 hours at room temperature or overnight in the refrigerator. Heat oven to 325°F. In large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat. In large shallow bowl, toss the seasoned meat with flour. Increase heat under skillet to medium-high. Cooking in batches to avoid crowding, shake excess flour from beef and brown meat on all sides. Transfer as cooked to Dutch oven. After browning meat, pour off fat from skillet; add wine and scrape up browned bits from bottom. Add wine to pot with beef. Heat remaining 1 tablespoon oil in skillet over medium heat. Sauté onions until golden, about 5 to 7 minutes; add garlic and cook one minute more. Add onion mixture to pot along with tomatoes, beef broth and bay leaf. Bring to simmer, stirring occasionally. Cover pan; bake until beef is fork-tender, about 2 1⁄2 to 3 hours.

YIELD

10 Serving/s

Nutritional Information

Per serving: 355 calories, 11 grams fat, 75 milligrams cholesterol, 972 milligrams sodium, 12 grams carbohydrate, 37 grams protein.