Ingredients
- 1 1/2 Tbsp Extra virgin olive oil
- 1 1/2 Tbsp butter
- 2 1/4 lb stew steak diced into chunks
- 12 oz plum tomatoes
- 1 1/2 Tbsp swerve
- 18 oz beef stock
- 1 cup red wine
- 12 oz baby onions peeled and halved
- 6 Tbsp oregano chopped
Instructions
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Preheat the oven to 350 degrees.
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Heat up the butter and oil in a large skillet. Put the baby onions and saute for about 5 minutes. Remove with a holed spoon and set it aside while keeping warm.
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Add the stewed beef to the pan and cook while stirring for about 5 minutes.
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Put the onions back into the pan and add in the rest of the ingredients. Mix well. Pour the whole mix into a casserole dish for the oven.
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Put the mix into the oven for 75 minutes.
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Skin and halve the tomatoes and add to the dish. Cook for another 20 minutes.
Recipe Notes
