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A beef stew inspired by the flavors of Tuscany – tender beef cubes, cremini mushrooms and carrots slow simmered with tomatoes and rosemary.
2 pounds beef stew meat, trimmed and cut into 1-inch cubes
4 tablespoons flour, divided
2 tablespoons olive oil, divided
1 package (16 ounces) baby carrots
1 package (16 ounces) cremini mushrooms, (baby bella) quartered
1/2 pound small red potatoes, quartered
1 medium onion, cut into wedges
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1 teaspoon McCormick Gourmet™ Rosemary, Crushed
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
2 McCormick Gourmet™ Bay Leaves, Turkish
2 cups Kitchen Basics® Unsalted Beef Stock
1 can (14 1/2 ounces) diced tomatoes, drained
Coat beef with 2 tablespoons of the flour. Heat 1 tablespoon of the oil in 5-quart Dutch oven on medium-high heat. Add beef in batches; cook until browned on all sides. Add remaining 1 tablespoon oil as needed. Return beef to Dutch oven.
Stir in carrots, mushrooms, potatoes, onion and seasonings. Mix stock and remaining 2 tablespoons flour until blended. Add to Dutch oven along with tomatoes.
Bring to boil. Reduce heat to medium-low; simmer 1 1/2 hours or until beef is tender. Remove bay leaves before serving.
(Amount per serving)