Tuscan Beef Stew

Yield 8 Servings

 

 

Ingredients

 

2 lbs beef stew meat, trimmed and cut into 1-inch cubes

4 tablespoons flour, divided

2 tablespoons olive oil divided

1 pkg (16 oz) baby  carrots

1 pkg (16 oz) cremini (baby Bella)  mushrooms, quartered 

1/2 pound small red potatoes, quartered

1 medium onion, cut into wedges

1 teaspoon garlic powder5

1 teaspoon crushed rosemary

1 teaspoon marjoram 

1/2 teaspoon of coarse grind black pepper

2 Turkish Bay Leaves

2 cups unsalted beef stock

1 can (14 1/2 oz) diced tomatoes, drained

 

-Coat beef cubes with 2 tablespoons of the flour. Heat 1 tablespoon of the oil in a 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.

 

-Stir in carrots, mushrooms, potatoes, onion and seasoning. Mix stock and remaining 2 tablespoon of flour until well blended. Add to Dutch oven along with tomatoes.

-Bring to boil. Reduce heat to medium-low; simmer 1 1/2 hours or until beef is tender. Remove bay leaves. Season with additional salt and pepper to taste.

 

Optional: I like to add about 1 1/2 cup frozen peas.

Enjoy, Chef Ed.