Tuesday, November 5, 2013

Italian Beef Stew


I love this time of year. It is comfort food time. A big pot of beef stew. Some bread. A glass of wine. Yes that is comfort. This was a new stew recipe that I tried from Cooking Light. Instead of the mushrooms I added red peppers. Nice flavors and the meat was so tender.

My version of Italian Beef Stew, from CookingLight.com

Ingredients
7 teaspoons olive oil, divided
1 1/2 cups chopped onion
1/2 cup chopped carrot
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
I sliced red pepper
2 tablespoons chopped fresh basil
1 tablespoon chopped parsley
 
Method
Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Remove from pan.
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.
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 5 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced pepper. 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.

2 comments:

Catherine said...

Dear Lucia,

I hope all is well.

I have been thinking of you.

The food on these posts looks fabulous. It is the kind I grew up with and love.

Blessings dear. Catherine xo

claudia lamascolo said...

You now have me wishing to make stew.. havent done that this fall ... thanks for the inspiration!