"I love a good stew in the winter and often have the makings for a great one on hand: red wine, carrots, onions, garlic, celery, and canned tomatoes." --Kate Kunstel, Bronx, New York
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds boneless chuck roast, 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
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 oregano sprigs
2 rosemary sprigs
1 bay leaf
1 cup chopped carrot
How to Make It
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, and the next 5 ingredients (through 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.
I took the other readers advice and used 2 cups beef broth and only a 1/2 c red wine and it turned out great! I didn't have any rosemary on hand so I added some Thyme and Marjoram which worked. I thought this recipe was pretty meaty so next time I am going to use less meat or increase the other ingredients. I simmered mine for 20 minutes instead of 45 and it worked great, I kept tasting the meat to see if it was getting tender. My boyfriend loved it, definitely going to make it again!
This is a staple in our house. I've served it to guests several times with great reviews. The absence of potatoes is one of the things that we like about it since we limit our carbs at dinner. I skip the rosemary. I've tried it without the wine, but prefer it with (I use 1 can beef broth plus about 1/2 cup of wine; no water).
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