Italian Beef Stew Cooking Light Recipe

Name: Italian Beef Stew Cooking Light
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 teaspoons olive oil, divided; 1 1/2 cups onions, chopped; 1/2 cup carrot, chopped; 1 tablespoon garlic, minced; 1/4 cup all-purpose flour; 2 lbs boneless chuck roast, trimmed and cut into cubes; 3/4 teaspoon salt, divided; 1/2 teaspoon black pepper; 1 cup dry red wine; 3 3/4 cups plum tomatoes, peeled, seeded, and chopped (2 lb); 1 1/2 cups beef broth, fat-free and lower sodium; 1/2 cup water; 2 teaspoons fresh oregano, chopped; 2 teaspoons fresh thyme, chopped; 1 bay leaf; 8 ounces cremini mushrooms, quartered; 3/4 cup carrot, sliced 1/4-inch thick; 2 tablespoons fresh basil, chopped; 1 tablespoon fresh parsley, chopped

Servings: persons

7 teaspoons olive oil, divided
1 1/2 cups onions, chopped
1/2 cup carrot, chopped
1 tablespoon garlic, minced
1/4 cup all-purpose flour
2 lbs boneless chuck roast, trimmed and cut into cubes
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes, peeled, seeded, and chopped (2 lb)
1 1/2 cups beef broth, fat-free and lower sodium
1/2 cup water
2 teaspoons fresh oregano, chopped
2 teaspoons fresh thyme, chopped
1 bay leaf
8 ounces cremini mushrooms, quartered
3/4 cup carrot, sliced 1/4-inch thick
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped

1
Heat a dutch oven over medium-high heat. Add 1 tsp oil to pan. Add onion and chopped carrot and saute for 8 minutes, stir occasionally.
2
Add garlic, sauting for 45 seconds, stirring constantly. Remove from pan.
3
Add 1 tbsp oil to pan.
4
Place flour in a shallow dish.
5
Sprinkle meat with salt and pepper, then dredge in the flour. Add half of the beef to the pan, brown on all sides. Remove from the pan and repeat with the other half of the beef. Remove.
6
Add wine to pan and bring to boil-scrape the bottom of the pan. Cook until reduced to 1/3 cup (approx. 5 min).
7
Place the beef, onion, tomato, and and next 6 ingredients in the pan. Bring to a boil then cover, reduce heat and simmer for 45 minutes.
8
Uncover, add the sliced carrots and simmer uncovered for 1 hour, until the meat is very tender. Stir occasionally.
9
Add 1/4 tsp salt, basil and parsley-discard the bay leaf.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 7 teaspoons olive oil, divided, 1 1/2 cups onions, chopped, 1/2 cup carrot, chopped, 1 tablespoon garlic, minced, and more.

Yes, Italian Beef Stew Cooking Light falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Beef Stew Cooking Light

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions