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This slow-simmered beef stew with chunks of carrots, diced tomatoes and cannellini beans captures the rich flavors of Tuscany.
1 tablespoon olive oil
2 pounds beef stew meat
2 tablespoons flour
1 cup carrot, sliced into 1/2-inch chunks
1 onion, cut into wedges
1 can (28 ounces) diced tomatoes, undrained
1 package McCormick Gourmet™ Tuscan Beef Stew Recipe & Seasoning Mix
1 1/2 cups Kitchen Basics® Original Beef Stock
1 can (15 ounces) cannellini beans, drained
Heat oil in 5-quart Dutch oven on medium-high heat. Add beef in batches; cook until browned on all sides. Return all of the beef to Dutch oven. Sprinkle with flour; mix well. Stir in carrots, onion, tomatoes, stock and Seasoning Mix until well blended.
Bring to boil. Reduce heat to medium-low; cover and simmer 1 hour or until beef is tender, stirring occasionally.
Stir in beans. Simmer, uncovered, 15 minutes.
(Amount per serving)
I've been making beef stew for over 30 years. This was by far the best beef stew I've ever made. After bringing it to a boil, I put it in the crock pot on low for 7 hours instead of simmering it on the stove. Unbelievable!
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Hearty, healthy and delicious. Something to warm your belly!