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.
15m
PREP TIME
2hr
COOK TIME
291
CALORIES
11
INGREDIENTS
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.
15m
PREP TIME
2hr
COOK TIME
291
CALORIES
11
INGREDIENTS
Ingredients 8 Servings
- 2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons flour
- 2 tablespoons oil
- 1 package McCormick® Classic Beef Stew Seasoning Mix
- 2 cans (14 1/2 ounces each) diced tomatoes, undrained
- 1 cup dry red wine
- 1 teaspoon McCormick® Whole Rosemary Leaves
- 2 cups cut-up potatoes
- 1 cup cut-up carrots
- 1 cup cut-up celery
- 1 cup cut-up onions
INSTRUCTIONS
- 1 Coat beef with flour. Heat oil in large deep skillet or Dutch oven on medium heat. Add beef; cook until browned on all sides.
- 2 Stir in Seasoning Mix, tomatoes, wine and rosemary.
- 3 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.
NUTRITION INFORMATION
(per Serving)
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