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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