Tuscan-Style Stew

Name: Tuscan-Style Stew
Ingredients: 2 cups dry red wine; 1/4 cup fresh minced garlic; 2 lbs (900) grams stewing beef diced 3/4 in.; 3 tbsp veg.oil; 2 cups diced onion; 2 lbs (900) grams Italian sausage cut to 1/2 in.coins; 2 cups celery chopped course; 2 cups carrots chopped course; 2 cups red skinned potatoes 3/4 in. diced (peeled or not); 2 cups diced tomatoes; 1 cup tomato paste; 1/4 beef soup base powder; 1/4 cup worcestershire sauce; 1/2 tsp allspice; 1/2 tsp garam masala; 1 tbsp ground cumin; 1 tbsp dry oregano; 1 tbsp dry basil; pinch crushed chili pepper; 1 tsp brown sugar; 8 cups water(I used 3); 1/2 cup flour mixed with 1 cup warm water; grated parmesan,garlic bread croutons, to garnish

23 ingredients

9 steps

Ingredients

2 cups dry red wine
1/4 cup fresh minced garlic
2 lbs (900) grams stewing beef diced 3/4 in.
3 tbsp veg.oil
2 cups diced onion
2 lbs (900) grams Italian sausage cut to 1/2 in.coins
2 cups celery chopped course
2 cups carrots chopped course
2 cups red skinned potatoes 3/4 in. diced (peeled or not)
2 cups diced tomatoes
1 cup tomato paste
1/4 beef soup base powder
1/4 cup worcestershire sauce
1/2 tsp allspice
1/2 tsp garam masala
1 tbsp ground cumin
1 tbsp dry oregano
1 tbsp dry basil
pinch crushed chili pepper
1 tsp brown sugar
8 cups water(I used 3)
1/2 cup flour mixed with 1 cup warm water
grated parmesan,garlic bread croutons, to garnish

Directions

1

1.In a stainless steel or plastic mixing bowl,combine wine and garlic and marinate beef,refrigerated 4 hours(I did it for 12 hrs),then remove meat,pat dry and reserve marinade.
2

2.In a large heavy bottom pot, heat veg. oil and saute onion over low heat until translcent but not browned.
3

3.In a large fry pan saute beef and then sausage until browned.
4

4.Increase heat on heavy bottomed pot and add celery,potatoes,carrots and cook 5 mins,stirring constantly.
5

5.Add beef,sausage and juices from fry pan to pot.
6

6.Add tomatoes,tomato paste,beef base powder,worcestershire,herbs, spices,brown sugar reserved marinade and water.
7

7.Bring to a boil, then reduce temperature to simmer for 3 to 5 hrs covered stirring occasionally. Near the end increase heat and add just enough flour water slurry to thicken as desired.
8

Reduce heat and simmer 20 mins longer.
9

8.Serve with freshly grated parmesan and garlic croutons to taste.