Brown chunks of beef round, add wine, tomatoes, celery, mushrooms, and seasonings (especially, you know, rosemary), and simmer until tender and delicious.
Recipe shared by a former coworker, Carole.
Ingredients
- 1/2 cup all-purpose flour
- 3/4 tsp. salt
- 1/4 tsp. plus 1/8 tsp. freshly ground pepper
- 2 lb. beef round or chuck steak, cut into 3/4-inch pieces
- 2 to 3 Tbs. olive oil
- 1/2 cup dry red wine
- 2 14.5-oz. cans diced tomatoes, undrained
- 2 ribs celery, thinly sliced diagonally
- 2 garlic cloves, minced
- 1/2 cup coarsely chopped fresh parsley
- 1/2 tsp. dried basil
- 1/4 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1 1/2 Tbs. chopped fresh rosemary
- 8 oz. mushrooms, sliced
- 2 medium fennel bulbs, fronds removed, cut into thin wedges
- 2 1/2 to 3 cups beef broth
- 1 cup frozen small whole white onions
Directions
In a shallow pan, mix together flour, 1/4 tsp. salt, and 1/8 tsp. pepper. Pat beef dry with paper towels. Toss in the flour mixture to coat thoroughly; shake in a strainer to remove excess flour.
Heat a nonreactive Dutch oven over medium-high heat until hot. Add 1 Tbs. oil. Cook beef in batches, 4 to 6 minutes or until browned, adding additional oil as needed. Place beef in a bowl.
Increase heat to high. Add wine; bring to a boil. Boil until reduced by half, stirring to scrape up browned bits from the bottom of the pot.
Stir in tomatoes, celery, garlic, parsley, basil, oregano, thyme, remaining 1/2 tsp. salt and 1/4 tsp. pepper, and 1 Tbs. of the rosemary. Stir in mushrooms, fennel, and beef.
Cover; simmer 45 minutes. Add onions; continue simmering 30 to 45 minutes or until beef is tender.
Stir in remaining 1/2 Tbs. rosemary; simmer an additional 10 minutes.
Freezing and Reheating
Place stew in a freezer container; cool for 1 hour maximum. Cover and freeze. Twenty-four hours before serving, place container in the refrigerator to thaw. Reheat on stove top or in the microwave until thoroughly heated, stirring occasionally.
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