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Tuscan Beef Stew with Mushrooms

A beef stew inspired by the flavors of Tuscany – tender beef cubes, cremini mushrooms and carrots slow simmered with tomatoes and rosemary.

Serves: 8
20 mins Prep Time 1 hrs 45 mins Cook Time
20 mins Prep Time
1 hrs 45 mins Cook Time
  • 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.

Nutrition information

(Amount per serving)

  • Calories: 287 Cholesterol: 71mg
  • Sodium: 180mg Protein: 26g
  • Total Fat: 11g Fiber: 3g
  • Carbohydrate: 71g

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