Friday- Italian Beef Stew

Adapted from Cooking Light

Chef’s Notes: This is a lesson in making sure to read the recipe before making it. Luckily it was a Friday night and I’d already worked out that morning, so I had all night; but, once I started making it I realized it was going to take over a hour and a half to make. Oh well, it was worth it!

Plan of Attack:

1. Brown onions and carrots

2. Brown beef

3. Simmer for 45 minutes

4. Add final additions and simmer for another 30 minutes

Ingredients for 2:

1 Tbsp olive oil

1 yellow onion, chopped

2 medium carrots, chopped

1 clove garlic, minced

¼ C all purpose flour

½ lb sirloin, cubed

¾ C red wine

Salt and pepper to taste

2 tomatoes, peeled, seeded and chopped (or 1 can stewed tomatoes)

1 ½ C beef broth

½ C water

1 tsp dried oregano

1 tsp dried thyme

1 bay leaf

1 (8oz) package of button mushrooms, stemmed and sliced

1 carrot, sliced

Sprinkle of dried basil and parsley

Instructions:

1. Heat olive oil in a large pot to medium- high heat. Add onion and chopped carrot; sauté 8 minutes
2. Add garlic and cook for 45 seconds. Remove mixture to a bowl
3. In a small bowl add flour seasoned with salt and pepper. Add cubed beef and thoroughly cover with flour mixture
4. Reheat same pot with 1 Tbsp olive oil to medium-high heat. Add beef and brown on all sides. Return the onion/carrot mixture to pot and add red wine to deglaze the bottom.
5. Bring to a boil and reduce wine for 3 minutes
6. Add tomatoes, beef broth, water, oregano, thyme, bay leaf and mushrooms
7. Bring back to a boil, reduce heat to medium, cover and simmer for 45 minutes; stirring occasionally.
8. Add last sliced carrots, and simmer a last 30 minutes. Before serving sprinkle with basil and parsley.
9. 9. Enjoy!