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Italian Beef Stew

Janette
  • 152 minutes
  • Serves 6

INGREDIENTS

2 lb

chuck or round roast (cut into large bite size pieces)

2 tbsp

vegetable oil

1 tbsp

unsalted butter

Salt and pepper

1

large onion (chopped into large pieces)

2

medium fennel bulbs chopped (3 cups when chopped)

2

garlic (cloves finely chopped)

1 1/2 tbsp

fresh rosemary (chopped)

1 tbsp

all purpose flour

1 cup

full bodied Italian red Wine

2 cups

beef broth

2 lb

carrots cut into large pieces

4

Roma tomatoes (seeds removed and chopped)

1

bay leaf

1/4 tsp

freshly ground black pepper

1 tsp

fresh parsley (chopped, for garnish)