Italian Beef Stew
Original Recipe by Cooking Light, Jan/ Feb 2011 edition
Yield: 8 servings
Hands-on time: 40 min.; Total time: 2 hr. 40 min.
7 tsp. olive oil, divided
1 1/2 C chopped onion
1/2 C chopped carrot
1 T minced garlic
1/4 C all-purpose flour
2 lb. boneless chuck roast, trimmed and cut into cubes
3/4 tsp. salt, divided
1/2 tsp. black pepper
1 C dry red wine
3 3/4 C chopped seeded & peeled plum tomato (about 2 lbs.)
1 1/2 C fat-free, lower-sodium beef broth
1/2 C water
2 tsp. chopped fresh oregano
2 tsp. chopped fresh thyme
1 bay leaf
1 (8 oz.) package of cremini mushrooms, quartered
3/4 C slices carrots (1/4" thick)
2 T chopped fresh basil
1 T chopped fresh parsley
1. Heat a Dutch oven over medium-high heat. Add 1 tsp. 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 T oil to pan. Place 1/4 C flour in a shallow dish. Sprinkle beef with 1/2 tsp. salt and pepper; dredge in flour. Add half of beef to pan; saute 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 C (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 tsp. salt, basil, and parsley.