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
- 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
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
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