*Note to readers: I learned this week that the 2 spaces I was taught to put after a period ends a sentence is technically incorrect these days. I guess that's what I get for learning to type before computers were commonplace. So, I'm going to try with all my might to break that nasty habit. If you catch me double spacing, let me know...there might be something in it for you!*
When it gets cold outside we all crave hot comfort foods. It might be the only time I crave stew. I grew up eating stew on a somewhat regular basis because my father's a fan, but I've never been a big stew eater and the recipe I'm about to share with is the first time I've ever cooked stew in my life! Can you believe it?!?!?! Shocking, I know.
So, as a complete stew newbie, I relied heavily on a recipe, as in - I followed it EXACTLY - and I never do that! But it seemed like the thing to do with something I'd never tried before. So here's the scoop - it was easy peasy!
I started, as I often do, with diced onion in olive oil. This time they were joined by well chopped carrots and garlic. I cooked these for a several minutes before removing them from the pan, and setting aside.
Meanwhile, I'd been trimming and cubing a 2# chuck roast, which I then dusted in flour before sending into a hot dutch oven with olive oil. I browned the beef on all sides (this was done in 2 batches). It took about 5 minutes per batch of beef to get it all browned nicely. Then the beef was removed from the pan as well.
Into that same dutch oven went a cup of vino. This allowed all the beef bits to come off the bottom of the pot and join in the party! That cooked down for about 5 minutes before it was rejoined by the beef, onion, garlic and carrots from earlier. They were joined by diced, peeled plum tomatoes, beef broth, mushrooms, oregano, thyme, and a bay leaf. This was brough to a boil and then simmered at a lower heat for 45 minutes, covered. Then it was uncovered, joined by some sliced carrots and cooked for another hour at which point the basil and parsley were added.
This was a meal that was simple, hearty, all cooked in one pot and made everyone pretty happy! Well, the weeone didn't "love" it, but she ate the meat out! I'd make it again - so one set of thumbs up!
Italian Beef Stew
Total: 2 hours, 40 minutes
Yield: 8 servings (serving size: 1 cup)
Yield: 8 servings (serving size: 1 cup)
- 7 teaspoons olive oil, divided
- 1 1/2 cups chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into cubes
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup dry red wine
- 3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
- 1 1/2 cups fat-free, lower-sodium beef broth
- 1/2 cup water
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 1 (8-ounce) package cremini mushrooms, quartered
- 3/4 cup (1/4-inch-thick) slices carrot
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped parsley
1. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.
2. Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 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 cup (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 teaspoon salt, basil, and parsley.
- 13g (sat 3.9g,mono 0.8g,poly 6.6g)