Beef with Capers and Garlic
Servings: 6
Ingredients
- 2 pounds stew beef
- 4 heads garlic (cloves peeled; slicing is optional but they will dissolve better into the sauce if you do)
- ¼-1/2 cup capers (drained) (I finished off a jar - probably about 2-2.5oz of capers)
- 1 tablespoon tomato paste
- ½ bottle red wine
- 1 bay leaf
- dried basil - I forget if I added it or not
- 2 cups additional red wine, water, or very low-sodium beef broth
Instructions
- Sear the beef in an oven-proof pot. Add the garlic and capers. Add wine to deglaze, and stir in tomato paste. Add the bay leaf and a little ground black pepper, cover it with a lid, and put it in a 325F oven for 2 hours.
- Check on the beef while it bakes. The liquid may reduce to practically nothing. If so, add 2 cups water to deglaze, stirring up the reduced red wine from the bottom of the pan. The capers and garlic will practically dissolve in the process.
- Serve warm. Reheat gently if necessary. Serve in small portions with plain Italian or French bread.
Notes
Check out this link for fun tips on how to peel your garlic.
