Cat's Italian Beef Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Cat's Italian Beef Stew calories by ingredient


Serving is approximately 1 cup plus 3 oz meat Serving is approximately 1 cup plus 3 oz meat
Number of Servings: 8


    7 tsp olive oil
    2 cups diced onions
    1 cup diced carrots
    1 Tlsp minced garlic
    ¼ cup flour
    2 lb chuck roast, trimmed of fat and cut into cubes
    ½ tsp salt
    ½ tsp pepper
    1 cup dry, red wine
    3 ¾ cup chopped seeded peeled plum tomatoes (or a large can of diced tomatoes)
    1 ½ cups low sodium beef broth
    ½ cup water
    2 tsp oregano
    2 tsp thymne
    1 bay leaf
    8 oz fresh mushrooms, quartered
    ¾ cup ¼ inch thick slices carrot
    2 Tlsp basil
    1 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.