Beef Chianti

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This is a beef stew that my mother, leona would usually make in the fall. the scent of it cooking in the house was heavenly! something about the chianti wine really added a wonderful flavor to the stew. it's a family favorite.

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Steps

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Place beef and flour in a ziplock bag.

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Add ground black pepper and salt to your liking.

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Seal bag and shake and toss until beef is coated.

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Set aside.

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Gather your vegetables and chop them all into bite-size chunks.

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Peel potatoes and do the same.

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Set aside.

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In a stovetop dutch oven , heat oil until hot.

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Drop in coated beef cubes and brown lightly.

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Add chopped onion and saute for about 3 minutes.

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Then add the rest of the vegetables.

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Add the 2 cups of beef broth , one can of tomato sauce and one cup of wine.

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Last , stir in the bay leaf and herbs.

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Bring to a low boil and turn down to simmer for 1 hour.

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Serve with a crusty bread.

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Mmmmm !.

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After the hour is over , if you would like the broth thicker , you can add 2 tablespoons of flour to about 1 / 2 cup of cold water , shake and stir it in to thicken.

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It just depends on how you prefer your stew.

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For thinner , add a little water.

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Mine never seems to turn out the same way twice so i added this for an option.

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:-).

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Ingredients

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stew beef chunks, canola oil, flour, onion, garlic cloves, celery, potatoes, carrots, beef broth, chianti wine, tomato sauce, bay leaf, basil, oregano, salt and pepper, thyme