Dinner Tonight

Braised Beef with Sun-Dried Tomatoes
From View Cooking Light Menu

I serve over egg noodles.

2 teaspoons olive oil
2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, vertically sliced
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 3/4 cups water
1 cup dry red wine
1 cup less-sodium beef broth
1 cup sun-dried tomato halves, packed without oil, cut into strips (about 2 1/2 ounces) 1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons chopped fresh rosemary
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/4 cup chopped fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add beef; cook 4 minutes, browning on all sides.

Add sliced onion; cook for 7 minutes or until onion is softened, stirring occasionally.

Add minced garlic; cook 1 minute, stirring frequently.

Stir in flour; cook 2 minutes, stirring often.

Stir in water and next 9 ingredients (through bay leaf). Reduce heat to medium-low; cover and simmer 1 hour.

Uncover and simmer 30 minutes or until beef is tender. Discard bay leaf. Sprinkle each serving with parsley. Yield: 8 servings (serving size: 3/4 cup beef stew and 1 1/2 teaspoons parsley)

Roasted Asparagus with Shallots

Ingredients:
2 bunches fresh asparagus spears, trimmed
4 medium shallots, thinly sliced
4 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar, divided
salt and pepper to taste

Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them. Season with salt and pepper, and toss to coat evenly. Spread the asparagus spears out in a single layer on a baking sheet.
3. Bake for 20 minutes in the preheated oven, or until tender and bright green. Shake the pan about half way through to roll the spears over so they cook evenly. Remove from the oven, and drizzle the remaining vinegar over the asparagus. Toss lightly to coat, and serve immediately.