Boat Dip Recipe (138 of 150)

Photo from Savoring the Good

Tomorrow night is book club! I am covering the appetizer for Sherrie who suddenly can't make it. I needed to find something easy and, hopefully, with items I had on hand. Turns out I had everything but sour cream for this. Since I had to get chips anyhow, I ran to the store and picked up the sour cream. 

I also added green onions to this since I had them in the fridge. 

This is a quick, easy and super yummy recipe. It makes a lot, but I have plans for the leftovers. I imagined creating a quesadilla with beans, meat and then this with more cheese on top. MMMM

Boat Dip Recipe

Recipe from Savoring the Good

12 servings

• 24 ounces sour cream 
• 1 packet Taco Seasoning, McCormick Organic Mix
• 2 cups Cheese
• (Mexican blend, shredded)
• 1 can Rotel tomatoes (drained)

Drain the Rotel in a colander for a few minutes to remove the excess moisture.

In a large bowl, stir together all the ingredients.

Chill in the refridgerator for a minimum of one hour or up to over night for best flavor.

Easy Korean Beef Bulgogi (137 of 150)

Photo from Jo Cooks

Ever since my friend Paul made me make his favorite bulgogi recipe, I am now a little obsessed with finding another just as good. What I like about bulgogi is the sweet / spicy element to it. 

This recipe had plenty of the sweet and zero spicy. I added a tablespoon of sriracha and I'm glad I did. I won't make this again. It was good, but Paul's was better.

Easy Korean Beef Bulgogi

Recipe from Jo Cooks

Serves 4

Marinade

• 3 T soy sauce (low sodium)
• 2 T brown sugar (packed)
• 1 T honey
• 2 T mirin
• 6 cloves garlic (minced)
• 1 green onion (cut on the diagonal)
• ½ kiwi (pureed with a fork, or Asian pear)
• ½ tsp pepper (freshly ground)
• 2 tsp sesame seeds (toasted)

Beef Bulgogi

• 1½ pounds flank steak (thinly sliced)
• 1 tsp sesame oil

Make the marinade: Combine all the marinade ingredients together in a medium sized bowl.

Marinate the beef: Add the sliced beef to the marinade and using your clean hands, massage the beef with the marinade. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Cook the beef: In a non-stick skillet add the sesame oil over high heat. Cook the meat in batches until slightly brown on both sides, 3 to 5 minutes, stirring constantly. Repeat with remaining meat.

Serve: Serve hot over rice.

Pork Chop Marinade (136 of 150)

I try to mix up my protein by adding pork to it.  I could eat beef every day, but we all know that's not a good idea. And chicken gets boring for me after having it a few times a week. Fish isn't something I cook enough either. So pork gets tossed in every now and then. 

This recipe was ok. I marinaded it for 4 hours and I'm glad I did. It sounds flavorful, but it really wasn't as flavorful as I expected. I got a pork chop, bone in, that was about an inch thick. Maybe that was the problem. Maybe they needed to be thinner chops. 

Pork Chop Marinade

Recipe from The Recipe Critic

Serves 4

• ¼ c soy sauce
• ¼ c orange juice
• 2 T brown sugar
• 3 cloves garlic minced
• 1 T Dijon mustard
• ½ tsp ground black pepper
• 4 pork chops

In a medium bowl, whisk together your ingredients.

Pour your marinade into a sealable plastic bag and place 4 pork chops into the bag with the marinade and allow them to marinate for at least an hour.

Cook your pork chops with your preferred method, you can grill, bake or cook them on the stovetop.

Discard any used marinade

Honey Butter Skillet Corn (135 of 150)

Tonight was the annual hunting wives dinner. As as is tradition, I made chicken fried steak, mashed potatoes and gravy, and corn. Only this time I made this skillet corn. 

Y'all, this corn was delicious. That little bit of honey and cream cheese took this corn to the next level. 

So easy and so delicious. Make this corn. You won't regret it.

Honey Butter Skillet Corn

Recipe from Together As Family Blog

Serves 4

• 2 T butter I use salted
• 2 T honey
• 1 bag (16 oz) frozen corn
• 2 ounces cream cheese cut into chunks
• ¼ tsp salt
• ¼ tsp black pepper

In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.

Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.

Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge.

Easy Carne Guisada (134 of 150)

Photo from Jo Cooks

Sherrie came over for dinner tonight. She's been a busy girl so we had dinner and got caught up. 

This one was just ok. I like the original one I made better. It still had the guisada flavor, but it felt like something was missing. 

I used a can of diced tomatoes instead of chopped romas. I don't like using fresh tomatoes when I need a slow cook taste. 

Watch your salt on this one. Beef bouillon cubes generally has a lot of salt, so taste towards the end or cooking and then season accordingly.

Easy Carne Guisada

Recipe from Jo Cooks

Serves 6

• ¼ c olive oil (or vegetable oil)
• 3 pounds stew meat (cut into small bite size pieces, 1-inch cubes)
• 1 large onion (or 2 small ones, chopped)
• 4 cloves garlic (minced)
• 3 large roma tomatoes (diced)
• 1 tsp salt
• ½ tsp black pepper
• 2 tsp cumin (ground)
• 1½ tsp chili powder
• 1 T tomato paste
• 1 cube beef bouillon
• 3 T all-purpose flour (or more for thicker gravy)
• 3-4 c beef broth (low sodium)
• 2 T fresh cilantro (chopped, for garnish)

Sear the beef. Add 2 tablespoons of the olive oil to a large skillet and heat over medium-high heat. Add the stew meat and cook until browned on all sides, about 5 to 7 minutes. Transfer the beef to a plate and set aside. You might have to do this in batches, you don't want to overcrowd the meat in the pan. If doing in batches, only add 1 tablespoon of oil at a time.

Cook the veggies. Drizzle the remaining olive oil to the skillet. Add the onion, bell pepper and cook for about 3 minutes until the onion becomes translucent. Add the garlic and cook for another minute until aromatic. Stir in the tomatoes and cook for another minute.

Add the spices. Season with salt, pepper, cumin and chili powder. Stir well. Add the tomato paste and crumble up the beef bouillon, stir, scraping up the browned bits from the bottom of the pan.

Start the gravy. Sprinkle the flour over the veggies and stir well while cooking for another 1 to 2 minutes to remove the raw flour taste. Add a cup of the beef broth and stir everything together. The mixture should start to thicken from the flour.

Add the beef and cook. Add the beef back to the skillet then another 2 cups of beef broth, stir until combined. Cover and cook for 1 and a half hours or more until the meat falls apart, over low heat, stirring occasionally. Add more beef broth if gravy is too thick.

Garnish and serve. Taste for seasoning and adjust with salt and pepper as needed. Garnish with cilantro and serve alongside with rice and tortillas.

Jenn's Kick Ass EASY Bolognese (133 of 150)

Y'all know I love me some pasta. And Bolognese is my favorite. It's what I order almost every time we're trying a new Italian restaurant. It's my litmus test. 

I make a pretty killer Bolognese currently. It takes hours, and frankly, I don't always have hours. Mine is basically Tyler Florence's Bolognese. I have made a few modifications, but it's close. 

I had a jar of Rao's Marinara in my pantry, from when I don't know. I figured it was time to use it. I don't like jarred marinara ... ever. So I was confused why I had it. I suspect someone suggested it and I thought I'd try it. And you know what, it's delicious. It doesn't have that chemically taste jarred sauces often have. 

So I had to add to it. I wanted Bolognese, not just straight marinara. This recipe turned out amazing. And yes, I'm calling it a recipe. Just because it's simple doesn't mean it's not new and, oh yah, DELICIOUS!

Jenn's Kick Ass EASY Bolognese

Recipe from Jenn

Makes enough sauce for at least 4 people. 

124 oz jar Rao's Marinara (here's a link to it on Amazon, but you can get it at any grocery store.)

1 box favorite pasta (I used penne tonight)

1 onion, chopped

1/2 lb ground beef (I used 90/10)

2 T tomato paste

1/2 c heavy cream (or half and half)

Saute your onion until it's translucent. Add in your ground beef and brown. Once it's browned, add in 2 tablespoons of tomato paste and cook slightly. 

Once the tomato sauce has mixed thoroughly with the beef, add in the whole jar of Rao's. I also added about 1/2 jar of water to "clean" out the jar. It's not necessary, but it'll loosen the sauce a bit. 

Cook your pasta. 

I simmered the marinara for about 20 minutes on very low, uncovered. I took it off the heat and let it sit for 15 minutes, while I got my water boiling. 

Cook the pasta and drain. Right before you serve the marinara, add the heavy cream and stir. 

I usually mix my bolognese with the pasta. Doing that reheats it. 

Porto Bifanas (132 of 150)

Oh bifanas! My favorite thing to eat in Portugal. They're everywhere and they are oh so good. I did notice they changed ever so slightly as we traveled around Portugal. 

What is a bifana? Simply put, it's a steak sandwich. A pork steak, to be more specific, seasoned with garlic and other spices. They are then put inside a hard bread roll. Simple, right? 

I found this interesting tidbit on the tasteporto.com site. 

Not all Bifanas are created equal

In the North of the country, it is usually made with little pieces of steak that have been spiced and seasoned in a big pot with sauce, and it’s usually a bit spicy. The bread is a simple white bread roll, that ends up being moistened with the steak sauce. Check out this video, of bifanas simmering at Conga, to get what I’m saying.

As you go further south, though, the steak is no longer cut and is instead beat with a mallet, it is mostly garlicky and not spicy at all – instead, they suggest you eat it simple or with mustard. Also, the bread is lightly toasted. And, sadly, there is less sauce as well.

And to that tune, the bifana I made was very different, but oh so yummy. I followed this recipe 100%. I doubled it because I was feeding 8 people. The only thing I didn't quite double was the whisky. I only had 5 tablespoons handy. I also let it cook for about 2 hours and y'all...it was so amazing. 

I had had a bifana in Cascais that had a garlic schmear on the bread, so I wanted to duplicate that somehow. I made the bread a roasted garlic bread. It was amazing. 

I had yellow mustard, Dijon mustard and Piri Piri sauce handy to put on the sammy. 

Porto Bifanas

Recipe from Portugueserecipes.ca

Serves 4

1 lb of thin pork cutlets

1/2 cup of olive oil

5 cloves of garlic, crushed

1 tablespoon of paprika

2 tablespoons of hot red pepper sauce

3 bay leaves

3/4 cup of white wine

3/4 cup of beer

4 tablespoons of whiskey

2 tablespoons of Port wine

1 small lemon, juice

Coarse salt (to taste)

2 teaspoons of piri piri sauce

Put olive oil, rolled garlic cloves, paprika, pepper sauce and bay leaf in a pan and mix.

Turn on the heat and let the garlic saute a little to release flavor but don't let it burn.

Add the wine, beer, whiskey, port wine and a pinch of salt.

When it boils, add the meat and mix it well in the sauce.

Drizzle with half of the lemon juice, add the piri piri sauce and the remaiding lemon juice to the pan.

Let it simmer for about 45 minutes, so that the meat is tender, if you see that you need more sauce, add some more beer or white wine (do not add water).

Before removing from the heat, check the seasoning.

Doris Spacer's Portuguese Green Beans (131 of 150)

Tonight was Sunday dinner. The theme was Portuguese - dah. I made Bifana sandwiches and the folks
who were bring a side had to bail on tonight. So I quickly thought I'd make some green beans.

I looked up Portuguese Breen Beans and found this recipe. I made two small changes to it. 

1. I didn't use 8 c chicken broth. I started with 4 and 2.5 lbs of green beans. 

2. I put it in the crock pot on low for 4 hours. 

I already had something taking up my big pot on the stove (the bifana meat) and so I figured a crock pot would do just as good. 

Photo from Cooking Channel

Bottom line...these were fan - freakin - tastic. Oh man. I was surprised how good these were and can't wait to make them again.

Doris Spacer's Portuguese Green Beans

Recipe from Cooking Channel TV

Serves 10

• 8 cups chicken broth
• 5 to 6 tablespoons olive oil
• 1 to 2 pounds Portuguese linguica sausage, thinly sliced
• 4 cloves garlic, diced
• 2 medium onions, finely chopped
• 3 pounds fresh green beans, ends removed
• 1 teaspoon salt
• 1 teaspoon ground black pepper

In a medium saucepan, bring the chicken broth to a boil. 

In a large pot over medium heat, pour the olive oil to cover the bottom of the pot and sauté the sausage, garlic and onions until they start to get soft. 

Now, add the raw green beans and keep turning them over until they are all coated. 

Cook for 5 minutes, and then add the chicken broth. Simmer until the beans are very tender, 45 minutes to an hour. 

Season with the salt and pepper and serve immediately.

BBQ Ranch Grilled Chicken (130 if 150)

I've had this recipe on my list a couple of times and almost always something came up and I didn't make it. I'm sure glad I made it tonight.

I had never used, or heard of, BBQ seasoning and my friends, it might be my new favorite thing. Smokey and savory...delicious. 

Combining that with ranch dressing (homemade of course) and Worcestershire sauce really gave this marinade an outstanding flavor. This one is a keeper.

BBQ Ranch Grilled Chicken

Recipe from Plain Chicken

Serves 4

• ½ c olive oil
• ½ c prepared Ranch dressing
• 3 T Worcestershire sauce
• 3 T BBQ seasoning
• 1 tsp white vinegar
• 4 skinless, boneless chicken breast halves

In a medium bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, BBQ seasoning, and white vinegar.

Pound chicken breast to 1/4″ thickness. Place chicken in the gallon size ziplock bag. Pour marinade over chicken. Refrigerate for at least 8 hours (all day).

Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Chicken with Garlic Parmesan Rice (129 of 150)

Chicken and rice casseroles are a way of life in a house where mom and dad worked and had to get dinner on the table relatively quickly. We had all varieties of chicken and rice casseroles. So much so that I kinda told myself I'd avoid chicken and rice casseroles when I was in a position to make my own dinner meals. 

Turns out that I lied to myself. Spanish rice from dad and a mushroom rice/chicken casserole mom used to make are my all time favorites. I repeat them at least a couple times a year. 

When I come across a chicken and rice recipe I'm reluctant to even try it. I think them boring and flavorless. Well, not this one. 

It has very few ingredients, but the star is BY FAR the garlic in this recipe. The wine adds a nice acid to the recipe too. I'd make this again for sure. 

I totally forgot to put the parmesan over the whole thing. In fact, didn't remember until I was shoving the last bite in my mouth. 

Chicken with Garlic Parmesan Rice

Recipe from What's In The Pan

Serves 4

• 1 lb. chicken tenders
• Salt and pepper
• ½ tsp garlic powder
• 2 T olive oil
• ½ c butter, (1 stick)
• 2 T minced garlic
• ¼ tsp red pepper flakes
• 1 tsp salt, divided
• ½ c dry white wine, (such as Pinot Grigio)
• 1 ½ c white rice, (uncooked)
• 3 c chicken broth
• ½ c Parmesan cheese, (grated or shredded)

Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.

Add butter, garlic, pepper flakes and ½ teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.

Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.

Add uncooked rice to skillet with remaining butter sauce. Stir well – make sure it’s completely covered. Add chicken broth and remaining ½ teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it’s cooking

Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Cover, remove from heat then let stand for 5 minutes.

Drizzle reserved 3 tablespoons of pan sauce over chicken tenders when serving and garnish with parsley.

Creamy Chicken Marsala Pasta (128 of 150)

Chicken marsala is one of my favorite chicken dishes. The sweet flavor of the marsala wine really is delicious. I've made a couple versions of chicken marsala and pasta. This one is right up there with all of them. Delicious is putting it mildly. This was so very yummy that I am going to add it to my favorites list. 

I should also mention that I didn't make it in one pot like the recipe says. I'm not a fan of that at all and so I cooked the pasta separately and added it to the sauce. I adjusted the liquid so it would cook down and not be too soupy. 

Creamy Chicken Marsala Pasta

Recipe from Jo Cooks

Serves 4

• 2 T olive oil
• 1 pound chicken thighs (boneless and skinless, cut into bite size pieces)
• salt and pepper (to taste)
• 1 large onion (chopped)
• 1 pound white mushrooms (quartered or sliced)
• 2 cloves garlic (minced)
• 1 c marsala wine
• 3 c chicken broth (low sodium)
• 2 c heavy cream
• 12 ounces penne pasta
• 1 c Parmesan cheese (freshly grated)
• 1 T parsley (for garnish)

Cook the chicken. Pat the chicken thigh pieces dry with a paper towel. Heat the olive oil in a large Dutch oven or braiser over medium-high heat. Add the chicken thighs to the pot and season with salt and pepper to taste. Cook for about 5 minutes until the chicken is no longer pink. Transfer the chicken to a plate and set aside.

Cook the onion and mushrooms. In the same Dutch oven add the mushrooms and onion and cook until the onions are soft and translucent and the mushrooms have browned. Season with salt and pepper. Stir in the garlic and cook for another 30 seconds until aromatic.

Deglaze with Marsala wine. Add the Marsala wine and deglaze the pan, scraping up any browned bits from the bottom. Transfer the chicken back to the pan and cook for 3 minutes or until the wine starts to reduce a little.

Add remaining ingredients. Add the pasta, chicken broth, heavy cream to the pot and bring to a boil. Reduce the heat to a simmer, cover the Dutch oven and cook for about 15-20 minutes, stirring occasionally, until the pasta is cooked al dente.

Finish the dish. Stir in the Parmesan cheese and cook for another minute. Garnish with parsley and serve.

Favorite Grilled Pork Chops (127 of 150)

I don't have too many pork marinades. I tend to over cook pork so a marinade helps keep the pork moist. This recipe was delicious. It has all the ingredients of so many other marinades I have that I love and this one was no different. 

I marinaded it for 10 hours and think that's the key to the flavor. And I didn't overcook them - shocking I know. 

I'm going to keep this one around. I think it would do well with beef and chicken. 

Favorite Grilled Pork Chops

Recipe from Plain Chicken

Serves 4

• ½ c Worcestershire Sauce
• ¼ c balsamic vinegar
• ¼ c soy sauce
• 2 T olive oil
• 1 tsp minced garlic
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 4 (1-inch thick) bone-in pork chops

Whisk together Worcestershire sauce, vinegar, soy sauce, oil, garlic, black pepper, and cayenne pepper.

Place pork chops in a gallon ziplock bag and our marinade over pork chops.

Refrigerate 8 hours to overnight.

Remove pork chops from marinade and grill until done, approximately 8 to 12 minutes.

Crunchy Chocolate Peanut Butter Stacks (126 of 150)

Photo from Savory Sweet Life Blog

Tomorrow is book club and its my turn to bring a dessert. I usually like to find something different, but this time I just ran out of time. Traveling and this !@#$%^ cold made me lose time for planning. Instead I found this simple "recipe" - its simple and meets the number one criteria...its gluten free. 

I put "recipe" in quotes because it doesn't feel like a recipe with only three ingredients. I tossed in a tab of butter with this too. Not sure why, but it felt right. We'll see if they stand up now. 

Crunchy Chocolate Peanut Butter Stacks

Recipe from Savory Sweet Life

Makes 12

1 ½ c chocolate chips

½ c natural creamy peanut butter

3 c Corn Flakes cereal

Place chocolate chips in a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat this until the chocolate chips are smooth. Add peanut butter and stir until well combined. 

Fold in Corn Flakes until the flakes are evenly coated. 

Drop the mix by the tablespoons on a parchment paper lined baking sheet. 

Allow mounds to cool and harden in the refrigerator for 30 minutes. Or if you're experiencing snow (like we are in Seattle) and your refrigerator is packed (like mine), stick them in your car.

Chicken Gloria (125 of 150)

Photo from Salt and Lavender

I have never had Chicken Gloria before and I think I've been missing out. 

This was a delicious, hearty and easy meal. I recommend that you get all your ingredients ready to go before you start cooking. It moves pretty fast once you start making the sauce and if you don't have your stuff ready to go, you may burn the roux for the gravy. 

Chicken Gloria

Recipe from Salt and Lavender

Serves 4

• 3 large chicken breasts cut in half lengthwise
• Salt & pepper to taste
• 1 T olive oil
• 4 T butter (1/2 stick) divided
• 7 ounces cremini mushrooms sliced
• 2 cloves garlic minced
• Flour for dredging + 2 tablespoons flour
• 1/2 c sherry dry
• 1.5 c heavy/whipping cream
• 6 slices Muenster cheese see note

Preheat your oven to 375F and position the rack in the top third of the oven.

Cut the chicken breasts in half lengthwise so you've got 6 thinner cutlets. Generously season both sides of each piece with salt & pepper and coat each piece in flour. Shake off any excess flour.

Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches, lightly browning each piece of chicken for about 3-4 minutes per side (don't cook them completely or they'll overcook in the oven). Transfer the chicken to a 9x13 casserole dish as you finish browning each batch. You will likely need to add a splash more olive oil (about a tablespoon or less) to the second batch if the pan is dry.

Add 1 tablespoon of the butter to the same skillet you cooked the chicken in. One it melts, add the mushrooms and cook them until they're seared and their water is released and cooked off (about 5 minutes). Take the skillet off the heat and transfer the mushrooms to the casserole dish (add them around and on top of the chicken as desired).

In the same skillet, over medium heat, add the remaining 2 tablespoons of butter. Once it melts, add the flour and garlic. Cook for about a minute, stirring nearly constantly.

Pour in the sherry and then slowly whisk in the cream until the flour has dissolved and you've got a smooth sauce (and scrape up any brown bits from the bottom of the pan). Cook it for a few minutes (continue whisking) so it thickens up a bit (don't let it get too thick because it'll reduce more in the oven). Add in a bit of salt & pepper to the sauce.

Pour the cream sauce over the chicken and mushrooms.

Top the chicken with the cheese slices.

Cover the casserole with foil and bake for 20 minutes. [ JW note: I didn't cover it. I just let it be and then didn't need to do the broiling thing]

Take the foil off and broil for a few minutes until the cheese has browned (watch it carefully).

Let the chicken rest for a few minutes and then serve.

Easy Swiss Steak (124 of 150)

I'm back from Portugal and ready to cook. I didn't have much in the house, but scrounging the pantry
and freezer I found I had exactly what I needed to make this Easy Swiss Steak. 

I've made Swiss Steak on other time and it turned out good, so why not try it again?

This recipe was easy and it was also delicious. The tangy tomato sauce would make anyone happy. I had this over rice, but think mashed potatoes and/or pasta would be good too. 

Photo from JoCooks.com

Easy Swiss Steak

Recipe from Jo Cooks

Serves 4

• 2 pounds bottom round roast (Cut into 1/2" thick slices)
• 1 tsp salt (or to taste)
• 1 tsp pepper (or to taste)
• ½ c flour (all-purpose)
• 3 T olive oil
• 1 onion (sliced)
• 4 cloves garlic (minced)
• 1 T tomato paste
• 14.5 ounce diced tomatoes (1 can)
• 2 c beef broth (low sodium)
• 2 tsp Italian seasoning
• 1 T Worcestershire sauce
• 1 T parsley (freshly chopped)

Swiss the steak: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with a fork or pairing knife.

Dredge through flour: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.

Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.

Sauté onion: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and get translucent. Add the garlic and cook for 30 seconds or until aromatic.

Add the rest of ingredients: Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.

Braise: Bring the mixture to a boil, then reduce the heat to a simmer. Add the beef back to the skillet and make sure it's fully submerged. Cover and cook for 1 1/2 hours, or until the sauce has reduced to your liking and the beef is tender. Stir occasionally.

Finish & serve: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.