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.
Although this stew was pretty tasty, it definitely not worth the time and trouble to put together. Followed the instructions to the letter until I got to the cooking time. Instead of a 45-minutes simmer, I doubled that time and then had to add an additional three hours to the final hour of cooking time. Perhaps my simmer was a little lower than what may have been expected, but come on. I'm glad the flavor was there as I have a ton of leftovers (which was what I was after), I've stored the leftovers in the freezer for future meals. But I won't start from scratch again.
AMAZING!!! This is the first stew I made in my first dutch oven. I did not have fresh tomatoes or fresh herbs, so I used canned diced tomatoes and dried herbs (used 1tsp where it called for 1tbs of fresh). I used potatoes in place of the mushrooms. Other than that I followed recipe and instructions exactly, and it turned out to be the best meal I've ever cooked and my husband is still raving about it! Served it with hot italian bread and red wine. This would be great to serve to guests also. Definitely a keeper!!
This recipe is a time commitment. Not sure the prep and cook time were worth the end result. It was a bit bland. But, the day after leftovers were much better. I shaved parmigiano-reggiano cheese on top.
Top notch stew! Apply your best braising technique and this stew will really shine. I simmered for 3 hours, generously applied salt and pepper, and added a cubed potato along with the carrot slices. Serve with Italian bread, toasted, brushed with olive oil, and rubbed with a garlic clove. Perfect for dipping.
Love it! I have been trying all kinds of stew and soup recipes over the past year, and nothing really wowed me until this. I liked what the spices added to the flavor, overall it was a great dish. I had mine over some brown rice. I'm sure it would also be great with a baked potato.
This looked and tasted delicious. Like some others, I had to cook the beef much longer than the recipe stated. Next time I will cook an additional 1/2 hour prior to adding the carrots as I had to add another hour to the second cooking time which overcooked the carrots . We had the leftover stew for lunch the next day - even better. I served with toasted garlic bread and a simple green salad. Will definitely make again
If you follow the recipe, suggest you allow longer than 40min for prep. We cut the chuck into larger cubes, about 2". Subbed drained canned tomatoes for fresh and needed a longer final simmer to reduce the stew. Excellent results. Served with the rest of the Ravenswood Zin.
Best beef stew recipe I've ever tried! I used canned tomatoes w/ sea salt, subbed mushrooms for celery, and completely forgot to add the garlic. I used Colores del Sol Malbec for my cup of wine and it gave it AWESOME flavor! It was DELICIOUS! This will be my go-to beef stew recipe from now on.
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