1 lb. stew beef cubes
1/4 c. flour
salt and pepper to taste
2 cloves garlic, minced
1 Tbsp olive oil
1 1/2 c. frozen pearl onions
1 1/2 c. red wine
1 14-oz. can beef broth
2 small tomatoes, chopped, or 1 c. canned diced tomatoes
1 Tbsp cornstarch (if necessary)
Cut beef into bite-sized pieces if the cubes are too big.
Season flour with salt and pepper. Toss beef cubes in flour to coat.
In a large skillet, heat olive oil. Add garlic. Saute 2 minutes. Add beef.
Cook, stirring occasionally, until browned.
Add onions to skillet. Add wine, beef broth, tomatoes. Bring to a boil.
Reduce heat, simmer 20 minutes.
If the sauce is too thin, then put a little of the broth from the skillet into a small bowl. Add cornstarch and make into a thick paste. Add paste back into skillet and stir to combine.
Serve over noodles.
Submitted by Gretchen Grant Contributed on: and modified on Sunday June 17th, 2007