italian beef stew

SO good. I didn’t even get to take a photo. 🙂 Sorry. Next time!!!

Adapted from Cooking Light magazine.

4  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  sirloin steak tips, trimmed and cut into cubes
3/4  teaspoon  salt, divided
1/2  teaspoon  black pepper
1  cup  dry red wine
2 15 oz cans of diced tomatoes
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 baby bella mushrooms, sliced
2  tablespoons  chopped fresh basil
1  tablespoon  chopped parsley

Heat a saute pan 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 and put into preheated crockpot with a splash of olive oil.

Add 1 tablespoon oil to  saute 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 and put into crockpot. Repeat procedure.

Add wine to saute pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes).  Add tomato and next 6 ingredients; bring to a boil. Pour entire mixture into crockpot with beef and veggies.  Cook on high for 2.5 hours or until meat is very tender. Discard bay leaf prior to serving.

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