Beef Chianti
Per serving
This is a beef stew that my mother, Leona would usually make in the fall. The scent of it cooking in the house was heavenly! Something about the chianti wine really added a wonderful flavor to the stew. It's a family favorite.
Ingredients
6 serv.Step-by-step instructions
- 1
Place beef and flour in a ziplock bag. Add ground black pepper and salt to your liking.
- 2
Seal bag and shake and toss until beef is coated. Set aside.
- 3
Gather your vegetables and chop them all into bite-size chunks. Peel potatoes and do the same. Set aside.
- 4
In a stovetop dutch oven, heat oil until hot. Drop in coated beef cubes and brown lightly.
- 5
Add chopped onion and saute for about 3 minutes. Then add the rest of the vegetables.
- 6
Add the 2 cups of beef broth, one can of tomato sauce and one cup of wine.
- 7
Last, stir in the bay leaf and herbs. Bring to a low boil and turn down to simmer for 1 hour.
- 8
Serve with a crusty bread. Mmmmm!
- 9
After the hour is over, if you would like the broth thicker, you can add 2 tablespoons of flour to about 1/2 cup of cold water, shake and stir it in to thicken. (this is optional). It just depends on how you prefer your stew. For thinner, add a little water. Mine never seems to turn out the same way twice so I added this for an option. :-).
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