Beef Chianti

Recipe by Pam-I-Am
READY IN: 1hr 30mins




  • 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. :-).