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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