Italian Beef Stew

It’s Sunday, it is cold and I am still cooking hearty and comforting dishes.  I tackled a lighter version Italian style beef stew that was delicious.  The house was filled with the aroma of beef stew simmering on the stove.

It is important to build a flavor foundation by combining the meat and other aromatic ingredients.  The brown bits in the bottom of the pan, when scraped adds a flavorful complexity to the stew.
Adding another flavorful addition like wine to the pan helps to concentrate the flavor.

Your result:  A bowl of  deep flavored, healthy, hearty stew.
Italian Beef Stew
Serves 8
Recipe from Cooking Light

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 (note: don’t use wine that you would not enjoy drinking yourself)
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 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; saute 8 minutes, stirring occasionally.  Add garlic; saute 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; saute 6 minutes, browning 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.

57 thoughts on “Italian Beef Stew

  1. Thanks so much for visiting my blog, and taking the time to join as a follower. Can't wait to share recipes. Love the stew recipe….it looks so appetizing, perfect for the super cold weather we're having in Montreal.


  2. It's been a very long time since I've made my Mom's beef stew…which was far from a light version!Velva, your version is much more with the times and friendlier to our over-all health. Thanks ;o)Flavourful wishes,Claudia


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