This is as hearty a meal as they come. Lots of meat, veggies, and a savory broth that thickens up to practically gravy. And, good news- it’s from Cooking Light! (January/February 2011)
I wish I had doubled the recipe…
7 tsp. olive oil, divided
1.5 cups chopped onion
1/2 cup chopped carrot
1 tablespoon minced garlic
1/4 cup all-purpose flour
2 lbs. boneless chuck roast, trimmed and cut into cubes
3/4 tsp. salt, divided
1/2 tsp. black pepper
1 cup dry red wine
3 3/4 cups chopped seeded peeled plum tomato (about 2 lbs)
1.5 cups fat-free, lower-sodium beef broth
1/2 cup water
2 tsp. chopped fresh oregano (or dried like I used)
2 tsp. chopped fresh thyme
1 bay leaf
1 8-ounce package cremini mushrooms, quartered (left these out)
3/4 cup (1/4″ thick) slices carrot
2 tablespoons chopped fresh basil (I used dried)
1 tablespoon chopped parsley
1. Heat a Dutch oven over medium-high heat. Add 1 tsp. of oil to pan.
2. Saute chopped onion and carrot for 8 minutes, stirring occasionally.
3. Add garlic, saute for 45 seconds, stirring constantly. Remove everything from pan.
4. Add 1 tablespoon oil to pan.
5. Place flour in shallow bowl.
6. Sprinkle salt and pepper over beef and dredge in flour.
7. Add half of beef to pan, saute for 6 minutes, browning on all sides.
8. Repeat with the remaining beef and remove all beef from heat.
Note: At this point I had some charring in the bottom of my pan. Remove any really burned bits before the next step!
9. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes).
10. Return meat and the onion to pan, along with tomatoes and next 6 ingredients. Bring to a boil.
11. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.
12. Uncover, and stir in sliced carrot.
13. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally.
14. Discard bay leaf. Stir in remaining salt, basil, and parsley.
15. Enjoy! Especially with some fresh, crusty bread!