Italian Beef Stew

On Presidents’ Day I found myself with a lot of time to spend in the kitchen thanks to a much needed day off from school.  The weather was cool and comfort food seemed perfect.  I had wanted to try Cooking Light’s Italian Beef Stew after I saw the recipe reviewed on their website.  People were singing its praises and it seemed like a nice variation on the traditional slow-cooker beef stew.  I had the time to spend on its semi-lengthy preparation process so I gave it a try.  I replaced the fresh herbs with dried except for the parsley because that is what I had on hand.  The recipe calls for fresh tomatoes, which I used, but I may try canned tomatoes in the future for convenience.  Several members of Cooking Light’s Bulletin Board mentioned that they used canned tomatoes and enjoyed the finished product.  Garlic mashed potatoes were served on the side of this thick stew; I may try egg noodles next time.  The results of this Italian Beef Stew were outstanding.  The meat was tender and the tomatoes created a sweetness that was really quite different from the typical beef stew flavor.  I enjoyed this the following day for lunch and found it to be just as delicious, if not better.

-Heather

Italian Beef Stew

Other Time: 2 hours, 40 minutes minutes
Yield: 8 servings (serving size: 1 cup)

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

Directions
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.

CALORIES 334 ; FAT 13g (sat 3.9g,mono 0.8g,poly 6.6g); CHOLESTEROL 86mg; CALCIUM 51mg; CARBOHYDRATE 12.2g; SODIUM 387mg; PROTEIN 40.6g; FIBER 2.4g; IRON 4.1mg

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.