Tuscan Red Wine Beef Stew

Name: Tuscan Red Wine Beef Stew
Prep time: 20 min
Cook time: 1 h 45 min
Yield: 8
Cuisine: Italian,
Ingredients: 2 tbsps 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 tbsps perfect pinch italian seasoning; 1 tsp sea salt grinder; 2 cans (14 1/2 ounces each) diced tomatoes undrained; 1 cup dry red wine; 1 tbsp flour

Slow simmer beef in red wine, diced tomatoes and Perfect Pinch® Italian 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

1hr 45m

COOK TIME

256

CALORIES

9

INGREDIENTS

Ingredients 8 Servings

Step1
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® Perfect Pinch® Italian Seasoning
1 teaspoon McCormick® Sea Salt Grinder
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon flour

KEY PRODUCTS

INSTRUCTIONS

1 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
2 Bring to boil. Reduce heat to medium-low; simmer 1 1/2 hours or until beef is tender
3 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