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Italian Beef Stew Recipe

   
 

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     Italian Beef Stew

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Ingredients
7 tsp olive oil
1.5 cups onion, choped
1.25 cups carrot, chopped
3 tsp garlic, minced
1/4 cup flour
2 lb beef chuck roast, cut into cubes
3/4 tsp salt
1/2 tsp black pepper
8 oz red wine
 
2 lb plum tomatoes, peeled, seeded, and chopped
1/2 cup water
2 tsp oregano, chopped
2 tsp thyme, chopped
1 bay leaf
2 tbsp basil, chopped
1 tbsp parsley, chopped
1.5 cups beef broth

Instructions
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, broth, water, oregano, thyme, and bay leaf; 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.


Originally Submitted
8/14/2013





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