Italian Beef Stew with Rosemary

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Once winter took its bitter hold around here and the cats started to curl up in front of the fireplace I started to crave what I call 'winter food': hot and hearty stews and soups. This, coupled with the fact that I had a new le Creuset pot that was crying out to be used, had me searching for a suitable recipe.

This recipe, for a thick and hearty Italian beef stew in a rich tomato sauce seemed to be just the ticket. The only thing I didn't do was to put the tomato and vegetable mixture through a foodmill; I like things nice and chunky in a stew . . . not mushy.

This stew delivered on all fronts! It was just the thing to keep winter at bay for another day or so!

Enjoy!

 Italian Beef Stew with Rosemary

1 1/2 lbs. lean beef
3 c. fresh or canned peeled tomatoes with basil
3/4 c. chopped celery
1/2 c. chopped parsley, preferably Italian, loosely packed
1/4 tsp. oregano
1/4 tsp. dried thyme
2 tbsp. olive oil
Salt and fresh ground pepper to taste
1/4 c. butter
1 tsp. finely chopped garlic
1/2 c. dry white wine
1 sprig fresh rosemary or 1 tsp. dried rosemary leaves
8 thin slices French or Italian bread
1 whole clove garlic, peeled

Trim meat, cut it into one inch cubes.

In a saucepan, combine the tomatoes, celery, parsley, oregano, thyme, oil and salt and pepper to taste. Cover and bring to boil. Simmer about 30 minutes or until vegetables are tender. Put the sauce through a food mill and set aside.

Meanwhile, heat 1/4 cup butter in a wide flameproof casserole. Add the beef and cook, stirring, until the meat loses its red color. Add the chopped garlic and stir. Transfer the meat to another dish.

Add the wine to the casserole and cook over high heat until it is reduced by half. Add the meat, the rosemary, and the tomato sauce and, if necessary, salt and pepper to taste. Cover and simmer about 1 1/2 to 2 hours.

Meanwhile, spread the bread with butter and toast on both sides under the broiler. Rub on both sides with the garlic clove, place 2 slices in 4 hot soup bowls, and spoon the meat and sauce over all. Serve hot.

Makes 4 servings.

Comments

[Rose]

Looks Yummy! I may just try out this recipe later this week. We're expecting a bit of snow New Years Day. If I make it home from the festivties that night before, this might be a good comfort food.

[sandi @ the whistlestop cafe]

I want a picture of the Le Creuset! I am filled with envy. Is it that teal blue color? I am afraid that Santa might have gotten our gifts confused. You were the naughty one!

Oh... the stew looks good too.

[Jerry]

Rose - that would require cooking on your part - alert the fire department!

Sandi - I got a green one - then I realized from a pic on Palma's blog that she has the same one. Now I am embarassed to post a pic! :-)

We bought it at the outlet mall - it is a second - a tiny chip in the enamel on the lid. It retails for $ 285 and we got it for $ 125. I kick myself for not buying more!

I think Santa knew just what the deal was! LOL

[sandi @ the whistlestop cafe]

So I see... that explains it.
Santa had no casserole pots left by the time he had gotten to Alabama. I'll be off the the outlet mall myself :-)

[JDeQ]

Do they have outlet malls in Alabama? I'm not sure that they have Le Creuset casseroles at the WalMart!

[Kim]

Jerry - what type of cut of meat did you use? Our supermarket has something they call "stew meat" which is chunks of meat (I'm assuming you cubed the beef). Just wondering if you think that would work.

[JDeQ]

Kim - I used stewing beef. I could buy a roast and chop it up but I am lazy. Costco here has the BEST stewing beef BTW.

It was a great stew! A wonderful way to 'christen' my new Le Creuset pot. It also freezes very well.