Tuscan Red Wine Beef Stew
main dishes

Tuscan Red Wine Beef Stew

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.
  • 20m

    prep time

  • 1h 45m

    Cook Time

  • 243

    Calories

  • 9

    Ingredients

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Ingredients

8

Servings

  • 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

Instructions

  • 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

Nutrition information (per Serving)

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