Capturing the rich tastes of Tuscany — including tomatoes, rosemary, and red wine — this dish can be prepared on the stovetop or in a slow cooker. Serve over crusty Italian bread for a complete, hearty meal.
20m
PREP TIME
1hr 45m
COOK TIME
326
CALORIES
12
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- 1 tablespoon McCormick® Mixed Pickling Spice
- 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
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1 teaspoon salt
- 2 cans (14 1/2 ounces each) diced tomatoes, undrained
- 1 cup dry red wine
- 1 tablespoon flour
- 8 slices day-old Italian bread, toasted
INSTRUCTIONS
- 1 Place the pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with long piece of string
- 2 Heat 1 tablespoon of the oil in large deep skillet or 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 skillet. Add carrots, onion, garlic powder, rosemary and salt. Stir in tomatoes and wine. Add pickling spice bundle; cover
- 3 Reduce heat to medium-low; simmer 1 1/2 hours or until beef is tender. Remove pickling spice bundle
- 4 To thicken stew, mix flour with 1 tablespoon water in small bowl until smooth. Stir in several tablespoons of the hot liquid from stew, then stir flour mixture into stew. Cook and stir 2 to 3 minutes or until stew thickens slightly. To serve, place 1 bread slice in the bottom of each bowl. Spoon stew over bread
