Italian Beef Stew

This stew is so delicious. The beef is very tender and the sauce is thick without the use of a typical thickening agent. Served with a crusty bread, this warms you up on a cold evening!

7 tsp. olive oil, divided

1 1/2 c. chopped onion

1 T. minced garlic

1/4 c. flour

2 lbs. boneless chuck roast, cut into cubes

salt and pepper

1 c. dry red wine

2 lbs. plum tomatoes, peeled, seeded and chopped

1 1/2 c. low sodium beef broth

1/2 c. water

2 t. chopped fresh thyme

1 bay leaf

1 pkg. baby portobello mushrooms, quartered

3/4 c. sliced carrots

2 T. chopped basil

1 T. chopped parsley

Heat 1 tsp. oil in Dutch oven over medium-high heat. Add onion and chopped carrots. Saute about 8 min. Add garlic stirring constantly, about 1 min. Remove from pan.

Sprinkle beef with salt and pepper; dredge in flour. Add 1 T. oil to pan. Saute beef in oil in 2 batches until browned, about 6 min. each batch. Remove beef from pan.

Add wine to pan, scraping browned bits. Cook until reduced to about 1/3 cup. Return meat and onion mixture to pan. Add tomatoes, broth, water, thyme, bay leaf, and mushrooms. Cover and simmer about 45 min., stirring occasionally.

Stir in carrots and simmer uncovered about 1 hour, stirring occasionally. Stir in basil and parsley.

Adapted from Cooking Light (Jan/Feb 2011)

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