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Tegame

Tegame
San-Marino
⏱ — min. Serves: —

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound (450 g) beef stew meat, cut into cubes
  • 1 cup (240 ml) red wine
  • 1 can (14.5 ounces/410 g) diced tomatoes
  • 1 cup (240 ml) beef broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

Instructions

Sauté Vegetables

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another 1 minute.

Brown the Meat

Add the beef stew meat to the pot and cook until browned on all sides.

Deglaze and Simmer

Pour in the red wine and stir to deglaze the pot, scraping up any browned bits from the bottom.

Add the diced tomatoes, beef broth, dried rosemary, and dried thyme.

Season with salt and pepper.

Cook the Stew

Bring to a simmer, then cover and reduce heat to low.

Cook for about 1.5 to 2 hours, or until the beef is tender and the flavors are well developed.

Thicken the Stew (Optional)

If you prefer a thicker stew, mix 2 tablespoons of flour with a bit of water to make a slurry.

Stir the slurry into the stew and cook for an additional 10 minutes until thickened.

Serve

Garnish with chopped fresh parsley before serving.

Enjoy your meal!