Tuscan Beef Stew
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"This slow-simmered beef stew with chunks of carrots, diced tomatoes and cannellini beans captures the rich flavors of Tuscany."
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Ingredients1 h 55 m servings 428 cals
Original recipe yields 8 servings
- Heat oil in 5-quart Dutch oven on medium-high heat. Add beef in batches; cook until browned on all sides. Return all of the beef to Dutch oven. Sprinkle with flour; mix well. Stir in carrots, onion, tomatoes, stock and Seasoning Mix until well blended.
- Bring to boil. Reduce heat to medium-low; cover and simmer 1 hour or until beef is tender, stirring occasionally.
- Stir in beans. Simmer, uncovered, 15 minutes.
Per Serving: 428 calories; 24.3 g fat; 14.9 g carbohydrates; 34.2 g protein; 99 mg cholesterol; 457 mg sodium. Full nutrition