Italian Beef Stew

Beef broth, red wine and crushed tomatoes, lots of veggies and tender beef ... that's what's needed to start this rainy week!

Ingredients:

1 1/2 lbs cubed stewing beef

2 tbsps flour

2 tbsps vegetable oil

4 carrots, sliced or chopped

3 celery stalks, sliced

1 onion, sliced

5 garlic cloves, minced

salt and pepper to taste

3 cups beef broth

1/4 cup red wine

28 oz can crushed tomatoes

1 tsp basil

2 tsps oregano

1 tsp thyme

2 bay leaves

1/2 tsp fennel seed

1 tbsp tomato paste

1 large kale leaf, well chopped

handful of fresh parsley

Toss the beef cubes with flour, salt and pepper then in a large skillet brown in hot oil. Add the onions and cook about 5 minutes. Mix 1 cup of broth with the red wine and add to the pan to deglaze.

Add the carrots and celery and cook 5 minutes. Add the garlic in the last minute.

Add the rest of the ingredients except the fresh parsley. Bring to a boil then cover and simmer for 2-3 hours. You'll know it's done when you can cut a piece of meat with a fork!

Taste to see if you want to add more salt or pepper. 

Then stir in the fresh chopped parsley and serve.

Serves 6-8