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This beef stew captures the flavors of Tuscany with tomatoes, red wine and rosemary. Serve with pasta or polenta. Photo credit: Sommer Collier from A Spicy Perspective.
2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons flour
2 tablespoons oil
1 package McCormick® Beef Stew Seasoning Mix
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 cup dry red wine
1 teaspoon McCormick® Rosemary Leaves
2 cups cut-up potatoes
1 cup cut-up carrots
1 cup cut-up celery
1 cup cut-up onions
Coat beef with flour. Heat oil in large deep skillet or Dutch oven on medium heat. Add beef; cook until browned on all sides.
Stir in Seasoning Mix, tomatoes, wine and rosemary.
Bring to boil; cover. Reduce heat and simmer 45 minutes, stirring occasionally. Add vegetables; simmer 1 hour or until beef and vegetables are tender, stirring occasionally. Thicken stew with additional flour, if desired.
(Amount per serving)