Wednesday, January 12, 2011

"Cooking Light" Beef Stew, suggested by Heather

(Taken from an issue of Cooking Light)

 It's super easy, but needs to simmer for a long time, so you have to either start it early or make it ahead and reheat. **NOTE** I use one 14.5oz can of low fat/less sodium beef broth and about a 1/2 cup of a red wine for the liquid. I also skip the rosemary & oregano. I used to include the rosemary, but I didn't think it made a huge difference and DH didn't enjoy all the "sticks" in his stew. For the meat, I get about a 1.5 lb boneless sirloin steak and cut it into cubes. If you simmer it for the full suggested time, the meat is so tender it's ridiculous.


* 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


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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