So I tried this recipe from Cooking Light and loved it. So I thought I would share it with you. It takes some time getting it going and simmering time, but it is so worth it!
Italian Beef Stew
7 tsp olive oil, diveded
1 1/2 cup chopped onion
1/2 cup chopped carrot
1 tbsp minced garlic
1/4 c all-purpose flour
2 lb boneless chuck roast, trimmed and cut into cubes
3/4 tsp salt, divided
1/2 tsp black pepper
1 cup red wine (I just used beef stock for this)
1 large can chopped tomatoes
1 smaller can Italian style chopped tomatoes
1 1/2 cups fat-free, lower sodium beef broth
1/2 cup water
1 tsp dried thyme
1 tsp dired oregano
1 bay leaf
1 - 8oz mushrooms, sliced
3/4 cup (1/4 inch thick) slices carrot
1 tbsp dried basil
t tbsp chopped parsley
1. Heat large pot over medium-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.
2. 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. Repeat procedure with other half of beef.
3. Add wine (or broth) 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 5 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot and mushrooms. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 tsp salt, basil and parsley.
Addie loves to wear my hat.
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