Go Back
Print

Beef stew

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds boneless tender steak (chuck, sirloin tip, rump roast, "stew meat"), cut in 1/2-inch pieces
  • 4 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1/4 teaspoon dried rosemary or 1 teaspoon fresh, snipped
  • 6 cloves garlic, chopped
  • 1 14-ounce can beef broth (fat-free, low sodium)
  • 1 1/2 cups red Marsala cooking wine
  • 5 medium carrots, cut into 1-inch chunks
  • Fresh rosemary for garnish

Instructions

  • In a 1 gallon plastic bag, combine flour, basil, thyme, garlic powder, salt and pepper. Shake to blend.
  • Add meat a little at a time to bag and shake to coat.
  • In a large iron skillet or Dutch oven, heat the oil. Add enough meat to cover the bottom, brown. Set aside on paper towels. Continue until all meat is browned.
  • Drain oil and return all meat to skillet or Dutch oven. Add chopped onion, rosemary and fresh garlic. Stir and cook until onion is tender.
  • Stir in broth and wine.
  • Bring to a boil; then reduce heat. Simmer, covered for approximately 45 minutes, stirring occasionally.
  • Stir in carrots. Bring to a boil again; reduce heat. Simmer, covered for about 30 minutes longer or until meat and carrots are tender. (If stew is not as thick as you would like, stir in cornstarch (1/4 teaspoon at at time until satisfied).