- 6
4.8/5
(5 Votes)
Ingredients
- 1 1 1 teaspoon vegetable oil
- 1 1/2 1 1/2 1-inch pounds boned rump roast, cut into 1-inch cubes
- 2 2 2 teaspoons dried oregano
- 3 3 3 garlic cloves, minced
- 1/2 1/2 1/2 cup dry red wine
- 3/4 3/4 3/4 teaspoon ground cinnamon
- 1 1 1 tablespoon sugar
- 2 2 2 tablespoons red wine vinegar
- 3/4 3/4 3/4 teaspoon salt
- 4 4 4 whole cloves
- 1 1 can 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
- 1 1/4-ounce) 1 1/4-ounce) 1 (14 1/4-ounce) can fat-free beef broth
- 6 6 6 cups (1/3-inch-thick) sliced onion, separated into rings
Preparation
Step 1
Heat the oil in a Dutch oven over medium-high heat. Add half of the beef, and cook for 5 minutes or until browned, turning occasionally. Remove from pan, and keep warm. Repeat procedure with remaining beef.
Return beef to pan; add oregano and garlic, and cook 1 minute. Stir in the wine and next 7 ingredients (wine through beef broth), and bring to a boil. Cover, reduce heat, and simmer 1 hour. Add the onion, and bring to a boil. Partially cover, reduce heat, and simmer for 1 hour or until the beef is tender. Discard cloves.