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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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I love a good stew in the winter and often have the makings for a great one on hand: red wine, carrots, onions, garlic, celery, and canned tomatoes. -Kate Kunstel, Bronx, New York Ingredients:
2 tablespoons all-purpose flour |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes |
2 tablespoons olive oil |
1 cup chopped onion |
1/2 cup chopped celery |
2 teaspoons minced garlic |
1 1/2 cups dry red wine |
1 cup fat-free, less-sodium beef broth |
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano |
2 oregano sprigs |
2 rosemary sprigs |
1 bay leaf |
1 cup chopped carrot |
Directions:
1. Sprinkle flour, salt, and pepper over beef. Heat oil in a large Dutch oven over medium-high heat. Add beef mixture to pan; cook 5 minutes, browning on all sides. Remove beef from pan with a slotted spoon; keep warm. Add onion and celery to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add beef, wine, and the next 5 ingredients (through bay leaf) to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes or until beef is just tender. Add carrot to pan; cover and cook for 30 minutes. Discard the rosemary and oregano sprigs and bay leaf.
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