Rating: 4.5 stars
37 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Make a hearty Italian-inspired stew recipe for dinner tonight. This one-dish meal is sure to satisfy.

Ivy Manning
Recipe by Cooking Light January 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
2 hrs 40 mins
Yield:
8 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

334 calories; fat 13g; saturated fat 3.9g; mono fat 0.8g; poly fat 6.6g; protein 40.6g; carbohydrates 12.2g; fiber 2.4g; cholesterol 86mg; iron 4.1mg; sodium 387mg; calcium 51mg.
Advertisement