~ Tender Beef Supreme ~

Cassie *


Tender beef cubes in a garlic, wine and tomato based sauce, simmered until melt in your mouth tender. This is my creation and a mighty tasty one at that. The family loved it. This could be served over buttered noodles or rice as well. I'm sure the leftovers will be even yummier.


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15 Min
1 Hr 30 Min
Stove Top


2 large
onions. chopped
2 1/2 - 3 Tbsp
bottled minced garlic
1 3/4 - 2 lb
cubed beef - stew meat is what i used and cut large pieces in half to about 1 inch cubes
1 - 29 oz
crushed tomatoes
& pepper to taste
1 tsp
garlic powder
2 tsp
1 c
burgundy - red or white wine
1 1/2 tsp
sugar or to taste
1 tsp
better than buillon beef paste
1 Tbsp
1/2 tsp
browning sauce - optional
1 tsp
red pepper flakes - optional


Step 1 Direction Photo

1In a stock pot, heat up 2 - 3 tablespoons oil. Add onions and garlic, cook until tender and starting to brown a little.

Sprinkle your meat with some kosher salt and pepper. Lightly toss with some flour - about 3 tablespoons.

Add the meat to the onions and brown.

Step 2 Direction Photo

2Once browned, add the wine, crushed tomatoes, pepper, garlic powder, ketchup, browning sauce, beef bouillon, paprika, sugar and red pepper flakes if using.

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3Bring to a boil, then reduce to simmer and cover.

Simmer for 1 1/2 - 2 hours, stirring occasionally. If becomes too thick, add a little water. Taste and add more seasoning if needed.

Step 4 Direction Photo

4Once meat is very tender. Serve over noodles, mashed potatoes or rice.

About this Recipe

Main Ingredient: Beef
Regional Style: American