Tuscan Beef Stew
Posted by nicki on Sep 18, 2011 in Uncategorized |
Ingredients
Stew: 3 tablespoons olive oil
- 1 red onion, cut into medium dice
- 3 carrots, peeled and cut into 1/2-inch pieces
- 3 stalks celery, cut into 1/2-inch pieces
- 2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
- 2 1/2 cups dry red wine
- 8 sprigs fresh thyme
- 3 medium tomatoes, halved
- Salt and freshly ground black pepper
Directions
For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.