Wednesday, February 23, 2011
Italian Beef Stew with Rosemary
This is a great example of a recipe that tastes amazing but looks less so. The first time I made it for the fiance, he immediately asked when I was going to make it again. I rarely repeat recipes other than the few basics such as tacos, chili and the like, simply because there is just so much good food out there and I want to try to make it all. But this is so fantastically good (even though it doesn't look so great) that I'm more than happy to oblige whenever he wants. Plus, it's really easy to make and great for days when you have chores or something else to do as well since there is a lot of non-hands on time with this recipe.
Italian Beef Stew with Rosemary (4 servings)
1 1/2 lbs lean beef (I usually just get the already cut up stew meat at the grocery store)
3 cups canned peeled tomatoes with basil (I can never find these in the store, so I usually just add my own basil)
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1/4 teaspoon oregano
1/4 teaspoon thyme
2 tablespoons olive oil
salt and pepper to taste
1/4 cup butter
1 teaspoon finely chopped garlic
1/2 cup dry white wine
1 sprig fresh rosemary
8 thin slices French or Italian bread
1 clove garlic- peeled
1. Trim meat, cut into 1 inch cubes.
3. Meanwhile, heat half the butter in a wide flame proof casserole dish. Add beef and cook, stirring until meat loses color. Add chopped garlic and stir. Transfer meat to another dish.
4. Add wine to casserole dish and cook over high heat until it is reduced by half. Add the meat, rosemary and tomato sauce. Cover and simmer for 1.5 to 2 hours.
5. Spread remaining butter on bread slices, toast on both sides in oven. Rub both sides with the garlic clove. Place 2 slices of bread into a warm soup bowl, spoon meat and sauce over all.