Beef Stew

Last night I made beef stew for the first time and it turned out great! I used a recipe that I saw Giada making on Everyday Italian. I changed it up quite a bit so it was just how Ryan and I like it. For example I used beef instead of lamb, and added a lot more vegetables. This is one you will have to try. Let me know what you think.

Ingredients:


1/4 cup olive oil

2 pounds of beef tip meat cut into 1 1/2 to 2-inch pieces

Salt and freshly ground black pepper

2 tablespoons all-purpose flour

3 garlic cloves, finely chopped

1 1/2 cups dry red wine

3 1/2 cups beef broth

1 (15-ounce) can diced tomatoes with juices

2 tablespoons tomato paste

1onions cut into 1-inch pieces

12 small red-skinned potatoes, halved

4 large carrots, peeled, cut into 1-inch pieces

Directions:

Heat the oil in a heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Toss the beef with the flour in a large bowl to coat. Add the beef to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the beef to a bowl. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the beef to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the beef is just tender, stirring occasionally, about 1 hour.

Meanwhile, clean and chop your vegetables. Add the onions, potatoes, and carrots to the stew. Simmer until the beef and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper.

ENJOY!