Beef Stew

By ccavaletti

Ingredients

• 1 lb thin, boneless sirloin steak, cut into 1-inch cubes
• 3 Tbsp flour
• Salt and pepper
• 3 Tbsp extra-virgin olive oil
• 16 baby carrots, cut into thirds
• 1 rib celery, cut into 1/2 inch cubes
• 1 onion, cut into 1/2 inch cubes
• 1 c red wine
• 1 c beef broth
• 1/4 c canned diced tomatoes
• 1 tsp dried Italian seasoning
• 1 yellow-fleshed potato (about 1/2 lb), peeled and cut into 1/2 inch cubes

Preparation

Step 1

In a large bowl, toss the steak with the flour; season with salt and pepper. In a medium dutch oven, heat the olive oil over medium-high heat.

Add the steak and cook, turning, until browned, about 5 minutes. Using a slotted spoon, transfer to a plate. Add the carrots, celery and onion to the pot and cook for 3 minutes.

Return the steak to the pot, add the wine and cook, stirring up the browned bits, until slightly reduced, about 2 minutes.

Stir in beef broth, tomatoes, Italian seasoning and 1 tsp each salt and pepper.

Lower the heat to medium-low and cook, stirring occasionally, for 15 minutes.

Stir in the potato and cook until tender, 10 to 12 minutes.


This recipe for originally for "Beef Stew Calzones" but we liked the stew better with out the bread.

The recipe said that it would serve 4, but without the calzone crust, it will feed less.

From Everyday with Rachael Ray