Ingredients:
- 2 ½ lbs Sirloin or beef tenderloin, cut into 2-inch cubes
- Sea salt and freshly ground black pepper
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 Medium onion, diced
- 2 small or 1 large red pepper, sliced thinly
- 1 Large carrot, peeled and sliced into thin rounds
- ½ lb Cremini or white mushrooms, quartered
- 8 Sprigs of fresh thyme
- 8 Large garlic cloves, finely minced
- 5 tbsp Each chopped Italian parsley and basil combined
- 1 tsp Dried oregano
- ½ cup Dry red wine
- 1 24-oz Can crushed tomatoes
- ½ Cube GoBio! Organic Beef Bouillon Cube, dissolved in 1 ½ cups boiling water
- 2 tbsp Tomato paste
- 1 cup Mixed cherry tomatoes, halved
- 2 tbsp Capers, rinsed
- ½ tsp Red pepper flakes
- 1 cup Oil-cured olives
Directions:
Season beef with salt and pepper. Heat oil and butter in a heavy cast iron skillet over medium heat until hot but not smoking. Add the beef cubes and sear the meat until browned on all sides, but not fully cooked, about 4 minutes total. Remove from the pan and set aside. Lower the heat to medium low, add the onion, red pepper, carrots, mushrooms, oregano and half the parsley and basil to the skillet. Sauté for 5 minutes, or until the onion is transparent and the vegetables are beginning to soften, adding a little more oil if needed. Add the garlic and the beef back to the pan and cook for 2 minutes. Raise the heat to medium, add the wine and allow it to reduce by half. Add the crushed tomatoes, beef broth, tomato paste, cherry tomatoes, capers and red pepper flakes. Season with salt and pepper; stir well to combine. Partially cover the pot with a lid and allow to simmer over low heat for 30 to 40 minutes, or until sauce has reduced and thickened and the vegetables are tender. Stir in the olives and remaining parsley and basil.
