TUSCAN BEEF STEW RECIPES

TUSCAN BEEF STEW RECIPE - FOOD.COM

Tuscan Beef Stew Recipe - Food.com image

Great Italian flavor in a beef stew. For the crockpot. This is from Campbell's. Posted for the 'Zaar World Tour II.

Total Time 8 hours 5 minutes

Prep Time 5 minutes

Cook Time 8 hours

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 3/4 ounce) can tomato soup
1 (10 ounce) can condensed beef broth
1/2 cup red wine or 1/2 cup water
2 lbs beef stew meat, cut into 1 inch pieces
1 (14 1/4 ounce) can diced Italian-style tomatoes
3 large carrots, cut into 1 inch pieces
1 teaspoon italian seasoning, crushed
1/2 teaspoon garlic powder
2 (16 ounce) cans each white kidney beans (cannellini)

Steps:

Mix all ingredients except for the beans in crock pot.
Cover and cook on LOW 8-9 hours (or on HIGH for 4-5 hours).
Stir in beans. Turn heat to HIGH and cook 10 minutes.

Nutrition Facts : Calories 553.2, FatContent 30.2, SaturatedFatContent 11.8, CholesterolContent 118, SodiumContent 933.7, CarbohydrateContent 28.3, FiberContent 6.6, SugarContent 8.8, ProteinContent 39

TUSCAN BEEF STEW RECIPE : COOKING CHANNEL RECIPE | DEBI ...

Tuscan Beef Stew Recipe : Cooking Channel Recipe | Debi ... image

Cooking Channel serves up this Tuscan Beef Stew with Polenta recipe from Debi Mazar and Gabriele Corcos plus many other recipes at CookingChannelTV.com

Provided by Debi Mazar and Gabriele Corcos : Cooking Channel

Total Time 2 hours 22 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef (boneless chuck), excess fat trimmed, cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
Salt and freshly ground black pepper
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup instant polenta

Steps:

For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
Turn the polenta out of the bowl, slice, and serve alongside the stew.

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TUSCAN BEEF STEW RECIPE - FOOD.COM

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