My H-E-B Texas Life Magazine, February 2012
1/2bottle (2 c.)dry red burgundy wine,
1c.H-E-B Diced Sweet Onion,
1tsp.Central Market Herbs de Provence,
1carrot, peeled & chopped,
1 1/2lb.H-E-B All Natural Sirloin, cut into 1 1/2-inch pieces,
1Tbsp.H-E-B Baker's Scoop All Purpose Flour,
1H-E-B Cocinaware Dutch Oven,
3Tbsp.Central Market Safflower Oil,
2shallots, peeled and chopped,
1/2c.H-E-B Fried Onions,
1/2bagCentral Market All Natural Pappardelle Pasta,
1Combine wine, onion, Herbs de Provence and carrots in 2 quart bowl. Add sirloin pieces, cover with plastic wrap marinate in refrigerator 4 hours or until ready to braise.
2Place beef and marinade in large bowl remove the beef. Pat beef chunks with paper towel, set aside. Strain marinade add tablespoon of flour, stir to dissolve; set aside for braising liquid.
3Heat Dutch oven pot over high heat 3 minutes. Add oil and brown 1/2 of beef chunks at a time on all sides (about 2 minutes per batch); remove beef with slotted spoon, set aside. Reduce Dutch oven heat to medium low, add shallots and garlic Stir-fry 2 minutes. Add strained marinade to pot, stirring constantly until thick.
4Heat oven to 350°F. Add browned beef chunks to thickened liquid, cover with tight fitting Dutch oven lid. Braise in oven on center oven rack 1 hour. Remove Dutch oven, top beef with fried onions, cover braise 15 more minutes or until very tender.
5Prepare pasta according to package directions, drain, add butter and parsley. Season to taste. Serve with beef tips.
Serving size: 1 c. per serving, Calories: 370, Total Fat: 19g, Saturated Fat: 3.5g, Cholesterol: 60mg, Sodium: 135mg, Carbohydrates: 19g, Sugar: 1g, Protein: 20g