Braised Beef with Tomatoes and Mushrooms

In a few days, I will once again donate blood to the mobile blood bank at the local shopping mall in my city. It is time for me to add more iron, which I normally avoid eating, in my diet. This is one of my basic dishes that I always want to prepare and the recipe serves one or maybe two. This is a simple dish, but the taste is amazing for people love to enjoy beef braising in a liquid with tomato and herbs.

Ingredients:
1 lb. chuck steak, cut into 1 ½ inch cubes
Salt and black pepper
1 cup button mushrooms, cut in half
2 fresh tomatoes, chopped
1/4 cup green olive
2 garlic cloves, minced
1 cup red onion, cubed
1/4 cup total fresh herbs: rosemary, oregano, and thyme
1 bay leaf
1/2 cup red wine
2 tbs olive oil
1 tbs all-purpose flour

Directions;
Sprinkle beef with salt and black pepper to taste.
Heat oil until almost smoking in a medium-size pan. Add beef and stir often. Cook until the beef is brown all over.

Add garlic and cook for 1 minute. Stir in onions and mushrooms.

 Sprinkle in the flour and stir to coat the beef and the mushrooms. Stir in the rest of the ingredients and bring to boil.

Season again with salt and pepper, and, if you like, add 1/4 tsp of chili flakes or cayenne.
Cover the pot and reduce the heat to medium and cook for 40 minutes to 1 hour or until the beef is tender.

Serve beef on a platter and sprinkle with more fresh parsley.

How to prepare steamed potatoes for a side dish
1/4 lb. small red potatoes (about 5 potatoes)
Dressing ingredients:
2 garlic cloves, minced
2 tbs olive oil
1 tbs lemon juice or vinegar
1 small shallot, sliced
Salt and pepper to taste
Directions:
Wash and rinse red potatoes and place them in a pot with water. Bring to boil. Cover and cook for 20 minutes or until tender. Drain.
Peel and cut potatoes into quarters.
Combine the dressing ingredients and pour over the warm potatoes and serve alongside the braised beef.