Kate's Beef Stew

By ccavaletti

Ingredients

• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 teaspoons minced garlic
• 1 1/2 cups dry red wine
• 1 cup fat-free, less-sodium beef broth
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
• 2 oregano sprigs
• 2 rosemary sprigs
• 1 bay leaf
• 1 cup chopped carrot

Preparation

Step 1

Sprinkle flour, salt, and pepper over beef.

Heat oil in a large Dutch oven over medium-high heat. Add beef mixture to pan; cook 5 minutes, browning on all sides. Remove beef from pan with a slotted spoon; keep warm.

Add onion and celery to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add beef, wine, and the next 5 ingredients (through bay leaf) to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes or until beef is just tender.

Add carrot to pan; cover and cook for 30 minutes. Discard the rosemary and oregano sprigs and bay leaf.

Kate Kunstel, Bronx, New York, Cooking Light
DECEMBER 2007