Beef Chianti
Ingredients
- 3 lbs stew beef chunks ⓘ
- 3 tablespoons canola oil ⓘ
- 3 tablespoons flour ⓘ
- 1 small onion, chopped
- 2 garlic cloves ⓘ
- 2 stalks celery, chopped ⓘ
- 4 small potatoes, cubed ⓘ
- 3 carrots, chopped
- 2 cups beef broth ⓘ
- 1 cup chianti wine ⓘ
- 8 ounces tomato sauce ⓘ
- 1 bay leaf ⓘ
- 1/2 teaspoon basil ⓘ
- 1/2 teaspoon oregano ⓘ
- salt and pepper ⓘ
Instructions
- Place beef and flour in a ziplock bag. Add ground black pepper and salt to your liking.
- Seal bag and shake and toss until beef is coated. Set aside.
- Gather your vegetables and chop them all into bite-size chunks. Peel potatoes and do the same. Set aside.
- In a stovetop dutch oven, heat oil until hot. Drop in coated beef cubes and brown lightly.
- Add chopped onion and saute for about 3 minutes. Then add the rest of the vegetables.
- Add the 2 cups of beef broth, one can of tomato sauce and one cup of wine.
- Last, stir in the bay leaf and herbs. Bring to a low boil and turn down to simmer for 1 hour.
- Serve with a crusty bread. Mmmmm!
- After the hour is over, if you would like the broth thicker, you can add 2 tablespoons of flour to about 1/2 cup of cold water, shake and stir it in to thicken. (this is optional). It just depends on how you prefer your stew. For thinner, add a little water. Mine never seems to turn out the same way twice so I added this for an option. :-).
Nutrition & Diet Analysis (per serving)
874
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).