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

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
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.


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

Whats Cookin Italian Style Cuisine said...

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