Italian Beef Stew

Calories 334 Fat 13 g Satfat 3.9 g Monofat 0.8 g Polyfat 6.6 g Protein 40.6 g Carbohydrate 12.2 g Fiber 2.4 g Cholesterol 86 mg Iron 4.1 mg Sodium 387 mg Calcium 51 mg

Italian Beef Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 7

    teaspoons olive oil, divided

  • cups chopped onion

  • ½

    cup chopped carrot

  • 1

    tablespoon minced garlic

  • ¼

    cup all-purpose flour

  • 2

    pounds boneless chuck roast, trimmed and cut into cubes

  • ¾

    teaspoon salt, divided

  • ½

    teaspoon black pepper

  • 1

    cup dry red wine

  • cups chopped seeded peeled plum tomato (about 2 pounds)

  • cups fat-free, lower-sodium beef broth

  • ½

    cup water

  • 2

    teaspoons chopped fresh oregano

  • 2

    teaspoons chopped fresh thyme

  • 1

    bay leaf

  • 1

    (8-ounce) package cremini mushrooms, quartered

  • ¾

    cup (¼-inch-thick) slices carrot

  • 2

    tablespoons chopped fresh basil

  • 1

    tablespoon chopped parsley

Directions

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.


Nutrition

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