Cat's Italian Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
7 tsp olive oil2 cups diced onions1 cup diced carrots1 Tlsp minced garlic¼ cup flour2 lb chuck roast, trimmed of fat and cut into cubes½ tsp salt½ tsp pepper1 cup dry, red wine3 ¾ cup chopped seeded peeled plum tomatoes (or a large can of diced tomatoes)1 ½ cups low sodium beef broth½ cup water2 tsp oregano2 tsp thymne1 bay leaf8 oz fresh mushrooms, quartered¾ cup ¼ inch thick slices carrot2 Tlsp basil1 Tlsp parsley
Heat Dutch oven over medium high heat.
Add 1 tsp oil to pan.
Add onion and chopped carrot, sauté 8 minutes, stirring occasionally.
Add garlic, sauté for 45 seconds, stirring constantly.
Remove from pan.
Add 1 Tlsp oil to pan.
Place ¼ cup flour in shallow dish. Sprinkle beef with 1/4 tsp salt and pepper, dredge in flour. Add half of beef to pan, sauté 6 minutes, browning on all sides. Remove from pan. Repeat with the second half of beef. Remove from pan.
Add wine to pan and bring to 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 six ingredients, bring to a boil.
Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.
Uncover, stir in the thick sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally.
Discard bay leaf. Stir in remaining ¼ salt, basil parsley.
Number of Servings: 8
Recipe submitted by SparkPeople user NOTFATCAT.
Add 1 tsp oil to pan.
Add onion and chopped carrot, sauté 8 minutes, stirring occasionally.
Add garlic, sauté for 45 seconds, stirring constantly.
Remove from pan.
Add 1 Tlsp oil to pan.
Place ¼ cup flour in shallow dish. Sprinkle beef with 1/4 tsp salt and pepper, dredge in flour. Add half of beef to pan, sauté 6 minutes, browning on all sides. Remove from pan. Repeat with the second half of beef. Remove from pan.
Add wine to pan and bring to 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 six ingredients, bring to a boil.
Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.
Uncover, stir in the thick sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally.
Discard bay leaf. Stir in remaining ¼ salt, basil parsley.
Number of Servings: 8
Recipe submitted by SparkPeople user NOTFATCAT.
Nutritional Info Amount Per Serving
- Calories: 477.7
- Total Fat: 28.1 g
- Cholesterol: 72.5 mg
- Sodium: 444.7 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.7 g
- Protein: 37.2 g
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