ITALIAN BEEF OVER PASTA

Steps:

• 1. In a bowl, add beef and wine; making sure beef is covered. Place in refrigerator for at least an hour to marinade. Prepare vegetables and get together other ingredients.
• 2. Once meat has marinated, with a slotted spoon, remove meat from wine and drain in a strainer over a bowl so as to catch any wine drippings. Once meat is drained well. In a 3 quart dutch oven, heat a couple tablespoons of oil and brown all sides of meat. Remove meat and add wine, scraping any brown bits from bottom of pot. Now, add the meat, bay leaf beef broth / bouillon mixture, carrots, celery, garlic, garlic powder, tomatoes, tomato soup, Italian seasoning. Bring to a boil, then lower heat to a steady simmer. Place lid on pot and continue simmering until beef and vegetables are tender ( About 1 1/2 hours.)
• 3. Stir in tomato paste, sugar, green beans, and onion. Bring back to a simmer and cook until onion and green beans are tender. (about 30 - 45 minutes.) It should be a thicker sauce by now, if not as thick as you like, add a bit more paste.
• 4. When almost finished, add the beans, Rosemary and Thyme. Taste now, to see if needs salt & pepper or any other seasonings.
• 5. Remove bay leaf and serve over you favorite pasta, rice or egg noodles. Sprinkle with grated Parmesan cheese. A nice crusty bread goes well with this dish, to sop up those tasty juices.