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I’ve been meaning to post about this recipe for a while now but never seemed to grab the time. A few weeks ago, B and I made Cooking Light’s Italian Beef Stew. And it was fabulous. Really wonderful. I would say it has a good bit of prep. I timed myself, and with B’s help, it took me an hour to get it on the stove. So weeknight appropriate it might not be (unless you’ve got the time), but we’ll definitely be making it again. The leftovers were delish over rice with crusty French bread.

ingredients

  • 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
  • 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 oregano
  • 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

method

  • 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.

Image via myrecipes.com

Changes I made:

  • Omitted the onion since B can’t eat it.
  • Would double the sliced carrots the next go-round.
  • Added 1/2 (28-oz.) package baby red potatoes with the sliced carrots. My potatoes were tiny. If yours are larger, halve or quarter them and maybe add them with the tomatoes.
  • Used dried herbs. Something that cooks this long doesn’t need fresh herbs at this stage of cooking, I think. Add the fresh herbs at the end, though.
  • Used button mushrooms.
  • Accidentally used regular broth instead of fat-free low-sodium. So, I did not add final salt at the end. It was salty enough without it.
  • Used sirloin tip roast. Less fat, one of my preferred cuts if you can find it.
  • Stirred every 10-15 minutes religiously, scraping the bottom to prevent burning.
  • Used Crios Malbec wine.
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