italian beef stew

Name: Italian Beef Stew
Prep time: 40 min
Cook time: 2 h
Yield: 8
Cuisine: Italian
Ingredients: 7 teaspoon(s) olive oil, divided; 1 1/2 cup(s) chopped onion; 1/2 cup(s) chopped carrot; 1 tablespoon(s) minced garlic; 1/4 cup(s) all-purpose flour; 2 pound(s) boneless chuck roast, trimmed and cut into cubes; 3/4 teaspoon(s) salt, divided; 1/2 teaspoon(s) black pepper; 1 cup(s) dry red wine; 3 3/4 cup(s) chopped seeded peeled plum tomato (about 2 pounds); 1 1/2 cup(s) fat-free, lower-sodium beef broth; 1/2 cup(s) water; 2 teaspoon(s) chopped fresh oregano; 2 teaspoon(s) chopped fresh thyme; 1 - bay leaf; 1 - (8-ounce) package cremini mushrooms, quartered; 3/4 cup(s) (1/4-inch-thick) slices carrot; 2 tablespoon(s) chopped fresh basil; 1 tablespoon(s) chopped parsley

(1 RATING)

72 Pinches 1 Photo

Angela Pietrantonio

Woonsocket, RI

Updated on Jan 1, 2012

This is a very scrumptious stew, worth the prep time! I like to serve over hot cooked rice! From "myrecipes.com"

Rate

prep time 40 Min

cook time 2 Hr

method ---

yield 8 serving(s)

Ingredients

7 teaspoons olive oil, divided
1 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 oregano
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

How To Make italian beef stew

Step 1

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

Step 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; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
Step 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. 1 cup ~ 8 points
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