Tuscan Beef Stew (Spezzatino di Manzo)
2 tbs olive oil
1 1/4 lbs top round steak -- cut in 2" cubes
1 cup celery, strings removed -- thinly sliced
1/2 cup carrots -- peeled&chopped
1 cup red onion -- chopped
3/4 cup dry white wine
1/4 cup lemon juice -- strained
1 1/2 cups beef broth -- low sodium
2 tbs fresh basil -- minced OR 2 tsp crumbled dried basil
1/2 tsp coarse salt
1/2 tsp fresh ground black pepper
2 tbs Italian parsley -- minced
In a heavy 4 quart dutch oven, heat oil over medium heat. Add
beef and saute, turning cubes, until lightly browned on all sides. With
slotted spoon, transfer cubes to plate. Add celery, carrots, and onion.
Cook until barely softened, scraping any fragments that might be stuck
to bottom of pan, about 1 minute. If vegetables start to stick to
pan, add 2 tablespoons broth.
Return beef to pan and add wine. Turn heat to high and cook, stirring
frequently, until wine is reduced to 2 tablespoons, about 4 minutes.
Stir in lemon juice, broth, basil, salt, and pepper. Turn heat to low
and cook, covered, stirring frequently, until meat is extremely tender
when pierced with tip of a knife, about 1 1/2 hours. As soon as meat
is cooked, uncover pan, turn heat to medium high, and cook, stirring
frequently, until sauce is slightly thickened, about 10 minutes.
Transfer to shallow bowl, garnish with parsley, and serve. (Stew can be
made up to 3 hours before serving and reheated, covered, over low heat.)
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