Italian Beef Stew

Full of flavor, this stew is perfect for a cold wintry night! I am serving this with some homemade French bread and a salad.


serves 8 ( 1 c. = 8 points +)

• 7 tsp. olive oil, divided
• 1-½ c. chopped onion
• ½ c. chopped carrot
• 1 T. minced garlic
• ¼ c. flour
• 2 lbs. boneless beef chuck roast, cut into cubes
• salt and pepper to taste
• 1 c. dry red wine
• 3-¾ c. seeded, chopped Roma tomatoes
• 1-½ c. fat- free beef broth
• ½ c. water
• 1 tsp. dried oregano
• ½ tsp. dried thyme
• 1 bay leaf
• 1 ( 8 oz) package fresh sliced mushrooms
• ¾ c. sliced carrot
• 1 tsp. dried basil
• 1tsp. dried parsley

Heat a Dutch oven over medium heat. Add 1 tsp. oil. Cook onion and ½ c. carrot for 8 minutes, stirring occasionally. Add garlic and cook 30 seconds. Remove from pan.
Place flour, salt and pepper in a shallow bowl. Heat 1 T. oil in pan. Dredge half of the beef in the flour mixture and cook until browned on all sides. Remove from pan and repeat with remaining oil and beef.


Add wine to pan and cook 5 minutes or until reduced to about ⅓ c. Return meat and onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer for 45 minutes, stirring occasionally. Uncover and stir in remaining ¾ c. sliced carrot. Cook uncovered for 1 hour or until meat is tender. Discard bay leaf. Stir in basil and parsley. If more salt or pepper is needed, season to taste.