Shelly's Recipe

ROSEMARY BEEF STEW

Category: Stews

1/3 cup flour
3/4 tsp salt
1/4 tsp plus 1/8 tsp freshly ground pepper
2 lb. beef round or chuck steak, cut into 3/4-inch pieces
2 to 3 tbsp olive oil
1/2 cup dry red wine
2 (14.5-oz.) cans diced tomatoes, undrained
2 ribs celery, thinly sliced diagonally
2 garlic cloves, minced
1/2 cup coarsely chopped fresh parsley
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1 1/2 tbsp chopped fresh rosemary
8 oz. mushrooms, sliced
2 medium fennel bulbs, fronds removed, cut into thin wedges
2 1/2 to 3 cups beef broth
1 cup frozen small whole white onions

In shallow pan, mix together flour, 1/4 tsp of the salt and 1/8 tsp of the pepper. Pat beef dry with paper towels. Toss in flour mixture to coat thoroughly; shake in strainer to remove excess flour. Heat nonreactive Dutch oven over medium-high heat until hot. Add 1 tbsp of the oil. Cook beef in batches 4 to 6 minutes or until browned, adding additional oil as needed. Place beef in bowl.

Increase heat to high. Add wine; bring to a boil. Boil until reduced by half, stirring to scrape up browned bits from bottom of Dutch oven. Stir in tomatoes, celery, garlic, parsley, basil, oregano, thyme, remaining 1/2 tsp salt and 1/4 tsp pepper, and 1 tbsp of the rosemary. Stir in mushrooms, fennel and beef. Add enough broth to cover mixture. Cover; simmer 45 minutes. Add onions; continue simmering 30 to 45 minutes or until beef is tender. Stir in remaining 1/2 tbsp chopped rosemary; simmer an additional 10 minutes. Serves 8

Freezing/Reheating: Place stew in freezer container; cool. Cover and freeze. Twenty-four hours before serving place container in refrigerator to thaw. Reheat on stove top or in microwave until thoroughly heated, stirring occasionally.