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Italian Beef Stew

  • 8servings
  • 334calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 7 teaspoons olive oil, divided

  2. 1 1/2 cups chopped onion

  3. 1/2 cup chopped carrot

  4. 1 tablespoon minced garlic

  5. 1/4 cup all-purpose flour

  6. 2 pounds boneless chuck roast, trimmed and cut into cubes

  7. 3/4 teaspoon salt, divided

  8. 1/2 teaspoon black pepper

  9. 1 cup dry red wine

  10. 3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)

  11. 1 1/2 cups fat-free, lower-sodium beef broth

  12. 1/2 cup water

  13. 2 teaspoons chopped fresh oregano

  14. 2 teaspoons chopped fresh thyme

  15. 1 bay leaf

  16. 1 (8-ounce) package cremini mushrooms, quartered

  17. 3/4 cup (1/4-inch-thick) slices carrot

  18. 2 tablespoons chopped fresh basil

  19. 1 tablespoon chopped parsley

Instructions Jump to Ingredients ↑

  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.

  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.

  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.

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