~ 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


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.
2Once browned, add the wine, crushed tomatoes, pepper, garlic powder, ketchup, browning sauce, beef bouillon, paprika, sugar and red pepper flakes if using.
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.
4Once meat is very tender. Serve over noodles, mashed potatoes or rice.

About this Recipe

Main Ingredient: Beef
Regional Style: American