Calories
Approx. 420 kcal per serving
Instructions
Step 1: Season the Beef
In a large mixing bowl, add the cubed beef.
Season generously with salt, black pepper, onion powder, and garlic powder.
Toss to coat evenly, and let sit for 5–10 minutes while your pan heats up.
Tip: Letting the meat sit with seasoning helps to tenderize and flavor it throughout.
Step 2: Sear the Meat
Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Working in batches (to avoid overcrowding), sear the beef for 5–7 minutes, until browned on all sides.
Transfer browned beef to a plate and set aside.
Tip: Browning creates the Maillard reaction, which adds deep umami flavor—don’t skip this step!
Step 3: Sauté Aromatics
In the same skillet, add diced onion.
Cook for 3–4 minutes until translucent and lightly golden.
Add the minced garlic and chopped rosemary, stirring constantly for 1 minute until fragrant.
Tip: Lower heat slightly to prevent burning the garlic.
Step 4: Deglaze and Build the Sauce
Pour in ½ cup red wine to deglaze the pan.
Scrape the bottom of the pan with a wooden spoon to loosen up flavorful brown bits.
Let the wine reduce for about 2 minutes.
Add 1 cup beef broth and 1 tablespoon Worcestershire sauce.
Stir until well combined.
Tip: Red wine adds depth, but if you’re avoiding alcohol, substitute with more broth and a splash of balsamic vinegar.
Calories
Approx. 420 kcal per serving
Instructions
Step 1: Season the Beef
In a large mixing bowl, add the cubed beef.
Season generously with salt, black pepper, onion powder, and garlic powder.
Toss to coat evenly, and let sit for 5–10 minutes while your pan heats up.
Tip: Letting the meat sit with seasoning helps to tenderize and flavor it throughout.
Step 2: Sear the Meat
Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Working in batches (to avoid overcrowding), sear the beef for 5–7 minutes, until browned on all sides.
Transfer browned beef to a plate and set aside.
Tip: Browning creates the Maillard reaction, which adds deep umami flavor—don’t skip this step!
Step 3: Sauté Aromatics
In the same skillet, add diced onion.
Cook for 3–4 minutes until translucent and lightly golden.
Add the minced garlic and chopped rosemary, stirring constantly for 1 minute until fragrant.
Tip: Lower heat slightly to prevent burning the garlic.
Step 4: Deglaze and Build the Sauce
Pour in ½ cup red wine to deglaze the pan.
Scrape the bottom of the pan with a wooden spoon to loosen up flavorful brown bits.
Let the wine reduce for about 2 minutes.
Add 1 cup beef broth and 1 tablespoon Worcestershire sauce.
Stir until well combined.
Tip: Red wine adds depth, but if you’re avoiding alcohol, substitute with more broth and a splash of balsamic vinegar.
