Italian Beef Stew

Italian Beef Stew Recipe
Photo: John Autry; Styling: Cindy Barr
Make a hearty Italian-inspired stew recipe for dinner tonight. This one-dish meal is sure to satisfy.

Yield:

8 servings (serving size: 1 cup)
Total time: 2 Hours, 40 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 2 Hours, 40 Minutes

Nutritional Information

Calories 334
Fat 13 g
Satfat 3.9 g
Monofat 0.8 g
Polyfat 6.6 g
Protein 40.6 g
Carbohydrate 12.2 g
Fiber 2.4 g
Cholesterol 86 mg
Iron 4.1 mg
Sodium 387 mg
Calcium 51 mg

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

Preparation

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.

Ivy Manning,

Cooking Light

January 2011
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