Beef Stew Milanese
|Olive oil/Salad oil||2 Tablespoon|
|Stew beef||2 Pound, cut into 1 1/4 inch chunks|
|Onion||1 Large, diced|
|Carrot||1 Large, diced|
|Stalk celery||1 Large, diced|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||16 Ounce (1 Can)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Grated lemon peel||1 1⁄2 Teaspoon|
1. In 5-quart Dutch oven over medium-high heat, in 2 tablespoons hot olive or salad oil, cook meat, half at a time, until well browned on all sides, removing pieces with slotted spoon to bowl as they brown and adding more oil if necessary.
2. In same Dutch oven over medium heat, in drippings, cook onion, carrot, celery, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their liquid, wine, salt, basil, and pepper, breaking up tomatoes into small pieces. Return meat to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 1 1/4 hours or until meat is fork-tender.