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.
I made it last night in my slow cooker, lovely recipe, thank you for sharing! I would use less red wine and add 1 spoon of honey along with previously suggested tomato paste. To slow cook I followed all the preparation steps and at the end of step 3 I moved all ingredients to my slow cooker instead of leaving in pan.
Solid recipe - excellent results. I used tri-tip steaks, dried herbs and one small can of tomato paste (added halfway through). Tomato paste made the gravy rich and tomatoey - excellent taste. Entire family loved it!
This stew was delicious! My husband, who doesn't really like beef stew, raved about it. The only small changes I made were that I used a 14 oz. can of diced tomatoes in place of the fresh plum tomatoes, used regular button mushrooms, and dried herbs instead of fresh.
This was delicious but a whole lotta work, especially peeling and seeding the tomatoes. Instead of dredging the meat in flour, I just put the flour in a zip lock, added the meat and shook it up. One less dish to clean. I have a feeling the flavors will be more intense with the leftovers. We served it with mashed potatoes - yum. But a great crusty bread or rolls would've also been great. I might make this again, but only on a weekend and only if I'm very motivated (or opt to use canned tomatoes.)
I made this for dinner tonight and it was very good. I did make a few small adjustments thought. Substituted stout beer for the red wine/water, added some chopped yam along with the carrots, used canned tomatoes, and amped up the spices (used fresh but also added about 2 tsp of dried italian spice). I think next time I'd also add more chopped onion along with the yams as well. The husband loved it.
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.