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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A good stew in the winter and often have the makings for a great one on hand. Cooking Light, DECEMBER 2007 all-purpose flour, salt, black pepper, boneless chuck roast, olive oil, onion, celery, garlic, dry red wine, beef broth, canned diced tomatoes with basil, garlic, and oregano, oregano sprigs, rosemary sprigs, bay leaf, carrot cvt Ingredients:
2 tablespoons all-purpose flour |
1/4 teaspoon salt or 1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 pounds boneless chuck roast, cooked per recipe, net from 2 pounds fresh, 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 |
14 1/2 ounces canned diced tomatoes with basil, garlic, and oregano |
4 g (2 sprigs, check weight) oregano |
4 g (2 sprigs, check weight) rosemary |
1 cup chopped carrot |
Directions:
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, broth, tomatoes, fresh herbs and one 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.
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