1 pound beef stew meat, cut into 1 inch cubes
2 cloves garlic, minced
6 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon dried basil, divided
2 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon dried minced onion
1/4 teaspoon paprika
1 teaspoon crushed red pepper flakes
1 teaspoon crushed red pepper flakes
In a medium saucepan, heat oil and garlic in olive oil until relatively light. Mix in the olive oil, garlic and basil . Stir in the oregano, rosemary, salt, basil, red pepper flakes, and parsley. Bring to a slow boil. Reduce heat, cover and simmer 15 minutes.
Combine the Worcestershire sauce, Worcestershire sauce, oregano, rosemary, salt, basil, parsley and paprika into a small bowl. Pour over the meat cubes in a large glass dish or bowl. Cover, and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) slabs; cut into 1 inch cubes.
In a large saucepan, heat oil and garlic in olive oil until slightly browned. Stir in the 1 teaspoon crushed red pepper flakes and 1 teaspoon crushed red pepper flakes. Bring to a slow boil.
Remove meat cubes from saucepan, stir in garlic, basil, oregano, rosemary, salt, basil, parsley and paprika. Cook about 5 minutes, stirring constantly. Serve within 1 hour of stirring.