Beef Braised in Rosemary Wine Sauce

Ingredients:
1/4 cup olive oil

4 whole cloves

1-1/3 tbsp tomato paste

3 bay leaves

2 lb round steaks, or chuck steaks, cut across the grain into .5 in. thick slices

1 onion, chopped

1 tsp rosemary, crumbled, or 1 Tbsp fresh, chopped

1 cup dry red wineor chicken stock

1-1/2 cups chicken stock

Cooking Directions:

Season steak with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté beef 5 minutes per side or until brown. Using a slotted spoon, transfer beef to a platter and set aside. Sauté onion, bay leaves, rosemary and cloves in same skillet 7-8 minutes or until onion is tender. Stir in remaining ingredients. Bring to a boil, stirring with a wooden spoon to deglaze. Return beef and any juices to skillet. Stir to coat beef with sauce. Reduce heat to medium low. Cover and simmer 20 minutes. Using a slotted spoon, transfer beef to platter. Increase heat to medium high. Boil sauce 15 minutes or until thickened. Add juices from platter. Return beef to skillet and cook until just heated throughout.