Capturing the rich tastes of Tuscany — including tomatoes, rosemary, and red wine — this dish can be prepared on the stovetop or in a slow cooker. Serve over crusty Italian bread for a complete, hearty meal.

Makes 8 (1-cup) servings.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes

Nutritional Information

For 1 serving
Calories: 326
Sodium: 716mg
Fat: 10g
Carbohydrates: 27g
Cholesterol: 70mg
Fiber: 3g
Protein: 32g

Tuscan Beef Stew

Ingredients

1 tablespoon McCormick® Mixed Pickling Spice
2 tablespoons olive oil, divided
2 pounds beef stew meat, trimmed and cut into 1- to 1 1/2-inch cubes
4 carrots, cut into 1/2-inch slices
1 onion, cut into wedges
1 teaspoon McCormick® Gourmet Collection Garlic Powder
1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
1 teaspoon salt
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 cup dry red wine or Kitchen Basics® Beef Stock
1 tablespoon flour
8 slices day-old Italian bread, toasted

Directions

1. Place the pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with long piece of string.

2. Heat 1 tablespoon of the oil in large deep skillet or Dutch oven on medium-high heat. Add beef in batches; cook until browned on all sides. Add remaining 1 tablespoon oil as needed. Return beef to skillet. Add carrots, onion, garlic powder, rosemary and salt. Stir in tomatoes and wine. Add pickling spice bundle; cover.

3. Reduce heat to medium-low; simmer 1 1/2 hours or until beef is tender. Remove pickling spice bundle.

4. To thicken stew, mix flour with 1 tablespoon water in small bowl until smooth. Stir in several tablespoons of the hot liquid from stew, then stir flour mixture into stew. Cook and stir 2 to 3 minutes or until stew thickens slightly. To serve, place 1 bread slice in the bottom of each bowl. Spoon stew over bread.

Tips

Slow Cooker Directions: Prepare pickling spice bundle and beef as directed in Steps 1 and 2. Transfer ingredients to slow cooker; cover. Cook 8 hours on LOW or 4 hours on HIGH. Remove pickling spice bundle. Thicken and serve as directed in Step 4.

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