Italian Beef Stew

Tonight I had my virtual dinner with friends Paul and Suzanna. We started this around the Covid timeframe and we've kept it up. It's a blast to cook dinner then facetime with them and chat about everything and anything. We were on the phone for 3 hours last night. 

Because I was on a timeline, we were meeting at 5:45, I wanted to make something that didn't need any timing really. So stew it is. 

This Italian Stew was delicious. I mostly followed the recipe. I was confused about two different times carrots were mentioned. Why? So I only sliced my carrots in medallions and called it a day.

I also don't like using raw tomatoes in something like this. Tomatoes don't taste like tomatoes and wanting a tomato flavor, I tossed in a can of fire roasted diced tomatoes. Perfect!

This was a great recipe. But I love stews, so there's that.

Italian Beef Stew

Recipe from My Recipes

Serves 8

• 7 tsp olive oil, divided
• 1 1/2 c chopped onion
• 1/2 c chopped carrot
• 1 T minced garlic
• 1/4 c all-purpose flour
• 2 pounds boneless chuck roast, trimmed and cut into cubes
• 3/4 tsp salt, divided
• 1/2 tsp black pepper
• 1 c dry red wine
• 3 3/4 c chopped seeded peeled plum tomato (about 2 pounds)
• 1 1/2 c fat-free, lower-sodium beef broth
• 1/2 c water
• 2 tsp chopped fresh oregano
• 2 tsp chopped fresh thyme
• 1 bay leaf
• 1 (8-ounce) package cremini mushrooms, quartered
• 3/4 cup (1/4-inch-thick) slices carrot
• 2 T chopped fresh basil
• 1 T chopped parsley

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.

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.

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.