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Special Italian Meat
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Tender beef cubes seared to perfection with Italian spices, then simmered in a sherry-tomato sauce.
Ingredients:
  • 1 cup all-purpose flour
  • salt and ground black pepper to taste
  • 1 teaspoon paprika, or to taste
  • 1 cube beef bouillon
  • 1 cup boiling water
  • 0.25 cup sherry, or to taste
  • 1 (10.75 ounce) can condensed tomato soup
  • 0.75 teaspoon garlic powder
  • 1 tablespoon white sugar
  • 0.75 teaspoon dried oregano
  • 0.75 teaspoon dried thyme
  • 0.75 teaspoon ground dried rosemary
  • 1 tablespoon vegetable oil, or as needed
  • 2 pounds cubed beef stew meat
Instructions:
  • Preheat your oven to 300°F (150°C). Combine flour, salt, pepper, and paprika in a large bowl, and set aside.
  • Start by dissolving the bouillon cube in water in a 2-quart casserole dish. Whisk in sherry, tomato soup, garlic powder, sugar, oregano, thyme, and rosemary until well combined; set aside. In a large skillet over medium-high heat, heat vegetable oil. Coat beef in flour mixture, shaking off excess, then brown in the hot oil, turning occasionally. Transfer beef to casserole dish. Reduce heat to medium, add onion to the skillet, and cook until softened and translucent, about 5 minutes. Stir onions into beef mixture.
  • Bake in the preheated oven until the meat is very tender, for 2 to 2 1/2 hours, covered.

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