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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Make a hearty Italian-inspired stew recipe for dinner tonight. This one-dish meal is sure to satisfy. 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 |
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.
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