Prep 30 mins
Cook 1 hr
This is a beef stew that my mother, Leona would usually make in the fall. The scent of it cooking in the house was heavenly! Something about the chianti wine really added a wonderful flavor to the stew. It's a family favorite.
- 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
- 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. :-).
This is an excellent stew; you are right the Chianti adds to the flavor. Use left-over pot roast. Delicious!!
We really loved this stew. Will definetly make again. I added an 8 oz. pkg of sliced portabello mushrooms and doubled the garlic and basil. The house did smell wonderful while cooking. Thank you Pam & Leona for a great recipe.
The smell is incredible and the taste delicious!