3:36 pm - Thursday November 15, 2018

Italian Beef Stew


7 teaspoons olive oil, divided1-1/2 cups chopped onion

1/2 cup chopped carrot

1 tablespoon minced garlic

1/4 cup all-purpose flour

2 pounds boneless chuck roast, trimmed and cut into cubes

3/4 teaspoon salt, divided

1/2 teaspoon black pepper

1 cup dry red wine

3-3/4 cups chopped seeded peeled plum tomato (about 2 pounds)

1-1/2 cups fat-free, lower sodium beef broth

1/2 cup water

2 teaspoons chopped fresh thyme

1 bay leaf

1(8-ounce) package cremini mushrooms, quartered

3/4 cup (1/4-inch-thick) slices carrot

2 tablespoons chopped fresh basil

1 tablespoon chopped parsley


1.  Heat oven over medium-high heat.  Add 1 teaspoon oil to pan.  Add onion and chopped carrot; saute 8 minutes, stirring occasionally.  Add garlic; saute for 45 seconds, stirring constantly.  Remove from pan.

2.  Add 1 tablespoon oil to pan.  Place 1/4 cup flour in a shallow dish.  Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour.  Add half of beef to pan; saute 6 minutes, browning all sides.  Remove from pan.  Repeat procedure.

3.  Add wine to pan, and bring to a boil, scraping pan.  Cook until reduced to 1/3 cup (about 5 minutes). return meat and the onion mixture to pan.  Add tomato and next 6 ingredients; bring to a boil.  Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.  Uncover, and stir in sliced carrot.  Simmer uncovered, for 1-hour or until meat is very tender, stirring occasionally.  Discard bay leaf.  Stir in remaining 1/4 teaspoon salt, basil and parsley.

Filed in: Beef, Stewing

Related recipes :