Ingredients
- 4 carrots , peeled and cut into 1/2-inch pieces
- 1 cup red wine
- 1 1/2 lbs blade steaks , trimmed and cut into 1/2-inch thick chunks
- salt
- pepper
- 1 tablespoon vegetable oil
- 1 onion , chopped fine
- 2 tablespoons all-purpose flour
- 6 garlic cloves , minced
- 2 cups low sodium chicken broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1 cup pitted nicoise olives or 1 cup kalamata olive
- 2 teaspoons minced fresh rosemary
Directions
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Combine carrots and 1 tablespoon wine in a bowl; microwave, covered, until carrots are nearly tender, 3-6 minutes.
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Pat meat dry with paper towels and season with salt and pepper.
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Heat oil in a large skillet over med-high heat until just smoking.
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Cook meat until browned, 3-5 minutes per side; add in onion and cook until just softened, about 3 minutes.
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Stir in flour and garlic; cook until flour is absorbed and garlic is fragrant, about 1 minute.
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Add remaining wine and simmer until thickened, about 2 minutes.
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Stir in broth, tomatoes, olives, rosemary, and carrots and simmer until sauce is thickened and meat is tender, about 15 minutes.
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Season with salt and pepper to taste and serve.