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Italian Beef Stew Recipe

   
 

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     Italian Beef Stew

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   40 Min

Ingredients
7 tsp olive oil, divided
1 1/2 cup chopped onion
1/2 cup chopped carrot
1 Tbsp minced garlic
1/4 cup flour
2 lb chuck roast, trimmed and cut into cubes
3/4 tsp salt, divided
1/2 tsp pepper
1 Cup dry red wine
 
3 3/4 cups chopped and seeded peeled plum tomato (about 2 lbs)
1 1/2 cups fat-free, lower sodium beef broth
1/2 cup water
2 tsp fresh chopped oregano
2 tsp chopped fresh thyme
1 bay leaf
1 8oz package cremini mushrooms, quartered
3/4 cup (1/4 inch thick) cut carrot
2 Tbsp chopped fresh basil and 1 Tbsp chopped parsley

Instructions
Heat a Dutch oven over med/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. Add 1 Tbsp oil to pan. Place 1/4 cup 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 and repeat process.
Add wine to pan and bring to boil, scraping pan. Cook until reduced to 1/3 cup (about 5 min). 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 occassionaly
Uncover and stir in sliced carrots. Simmer, uncovered for 1 hour or until meat is very tender, stirring occassionaly. Discard bay leaf. Stir in remaining 1/4 tsp salt, basil and parsley..


Originally Submitted
1/23/2015





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