Italian beef stew

• Meat

  • 2 lbs Chuck, roast round

• Produce

  • 1 Bay leaf
  • 2 lbs Carrots
  • 2 Fennel, medium
  • 2 Garlic cloves
  • 1 Onion, large
  • 1 tsp Parsley, fresh
  • 4 Roma tomatoes
  • 1 1/2 tbsp Rosemary, Fresh

• Canned Goods

  • 2 cups Beef broth

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1/4 tsp Black pepper, freshly ground
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 1 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 cup Full bodied italian red wine

Found on culinaryginger.com

Description

Ingredients

• 2 pounds chuck or round roast, cut into large bite size pieces
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• Salt and pepper
• 1 large onion, chopped into large pieces
• 2 medium fennel bulbs chopped (3 cups when chopped)
• 2 garlic, cloves finely chopped
• 1 ½ tablespoons fresh rosemary, chopped
• 1 tablespoon all purpose flour
• 1 cup full bodied Italian red Wine
• 2 cups beef broth
• 2 pounds carrots cut into large pieces
• 4 Roma tomatoes, seeds removed and chopped
• 1 bay leaf
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon fresh parsley, chopped, for garnish

Directions

• Season the beef with salt and pepper.
• To a large heaven soup pan or dutch oven over medium high heat, add 1 tablespoon oil and the butter.
• Add ¼ of the beef to the pan and cook until browned, turning the pieces often. Remove to a bowl.
• Repeat with the rest of the beef.
• Once all the beef is cooked, add the remaining tablespoon of vegetable oil to the pan.
• Add the onions and fennel and cook until they start to soften, about 10 minutes
• Stir in the garlic and rosemary, cook for 1 minute.
• Sprinkle with flour and mix into the vegetables well,and cook, while stirring for 1 minute,
• Add the wine, stir and simmer for 2 minutes.
• Return the beef to the pan along with the beef broth, carrots, tomatoes, bay leaf and pepper. Stir.
• Simmer for uncovered for 2 hours stirring occasionally.
• After 2 hours, remove bay leaf and serve warm garnished with parsley.