Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Rosemary Beef Stew




Source of Recipe


Internet


List of Ingredients




1/2 cup all-purpose flour
3/4 tsp. salt
1/4 tsp. plus 1/8 tsp. freshly ground pepper
2 lb. beef round or chuck steak, cut into 3/4-inch pieces
2 to 3 Tbs. olive oil
1/2 cup dry red wine
2 14.5-oz. cans diced tomatoes, undrained
2 ribs celery, thinly sliced diagonally
2 garlic cloves, minced
1/2 cup coarsely chopped fresh parsley
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1 1/2 Tbs. chopped fresh rosemary
8 oz. mushrooms, sliced
2 medium fennel bulbs, fronds removed, cut into thin wedges
2 1/2 to 3 cups beef broth
1 cup frozen small whole white onions


Recipe



In a shallow pan, mix together flour, 1/4 tsp. salt, and 1/8 tsp. pepper. Pat beef dry with paper towels. Toss in the flour mixture to coat thoroughly; shake in a strainer to remove excess flour.

Heat a nonreactive Dutch oven over medium-high heat until hot. Add 1 Tbs. oil. Cook beef in batches, 4 to 6 minutes or until browned, adding additional oil as needed. Place beef in a bowl.

Increase heat to high. Add wine; bring to a boil. Boil until reduced by half, stirring to scrape up browned bits from the bottom of the pot.

Stir in tomatoes, celery, garlic, parsley, basil, oregano, thyme, remaining 1/2 tsp. salt and 1/4 tsp. pepper, and 1 Tbs. of the rosemary. Stir in mushrooms, fennel, and beef.

Cover; simmer 45 minutes. Add onions; continue simmering 30 to 45 minutes or until beef is tender.

Stir in remaining 1/2 Tbs. rosemary; simmer an additional 10 minutes.

Freezing and Reheating
Place stew in a freezer container; cool for 1 hour maximum. Cover and freeze. Twenty-four hours before serving, place container in the refrigerator to thaw. Reheat on stove top or in the microwave until thoroughly heated, stirring occasionally.