Beef Chianti

Name: 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; 1/2 teaspoon thyme

16 ingredients

9 steps

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
1/2 teaspoon thyme

Directions

1

Place beef and flour in a ziplock bag. Add ground black pepper and salt to your liking.
2

Seal bag and shake and toss until beef is coated. Set aside.
3

Gather your vegetables and chop them all into bite-size chunks. Peel potatoes and do the same. Set aside.
4

In a stovetop dutch oven, heat oil until hot. Drop in coated beef cubes and brown lightly.
5

Add chopped onion and saute for about 3 minutes. Then add the rest of the vegetables.
6

Add the 2 cups of beef broth, one can of tomato sauce and one cup of wine.
7

Last, stir in the bay leaf and herbs. Bring to a low boil and turn down to simmer for 1 hour.
8

Serve with a crusty bread. Mmmmm!
9

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. :-).