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Slow simmer beef in red wine, diced tomatoes and Tuscan Seasoning for a cozy stew. Serve with crusty Italian bread or polenta, if desired. Photo credit: Maria Lichty from Two Peas and Their Pod.
2 tablespoons olive oil, divided
2 pounds beef stew meat, trimmed and cut into 1- to 1 1/2-inch cubes
4 carrots, cut into 1/2-inch slices
1 onion, cut into wedges
2 tablespoons McCormick Gourmet™ Tuscan Seasoning
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon 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. Add carrots, onion, Seasoning and sea salt; mix well. Stir in tomatoes and wine.
Bring to boil. Reduce heat to medium-low; simmer 1 1/2 hours or until beef is tender.
To thicken stew, mix flour with 1 tablespoon water in small bowl until smooth. Stir in several tablespoons of the hot liquid from stew. Add to stew. Cook and stir 2 to 3 minutes or until stew thickens slightly.
(Amount per serving)