Italian Beef Stew
The bold, vibrant flavors in this Italian beef stew really make it stand out from the rest. Tender chunks of beef and vegetables are showcased in the rich sauce.
Servings: 6
Equipment
- Pot Large or Dutch Oven
Ingredients
- 2 ½ Pounds chuck roast cubed
- ⅓ Cup all-purpose flour
- salt and pepper to taste
- ¼ Cup olive oil
- 1 Cup onion diced
- 1 Cup carrots diced
- 2 Stalks celery large, diced
- 1 Tablespoon garlic minced
- 8 Ounces mushrooms sliced
- 3 Tablespoons tomato paste
- 1 Cup dry red wine
- 3 Cups beef broth
- 1 Tablespoon fresh rosemary
- 1 Tablespoon fresh thyme or 1 Teaspoon dried
- 1 bay leaf large
- 3 Tablespoons parsley freshly chopped
Optional, to Serve:
- parmesan or romano cheese
- polenta
Instructions
- In a large bowl, toss the cubed chuck roast with flour, salt and pepper until evenly coated.
- Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy-bottomed pot over a medium-high heat.
- Sear the beef in batches until browned on all sides, 3 to 4 minutes per side.
- Remove the beef from the pot and set aside. Add more oil as needed between batches.
- To the same pot, add the diced onion, carrots and celery.
- Sauté over a medium heat for 5 to 7 minutes until softened, then stir in the minced garlic and sliced mushrooms.
- Cook for 3 or 4 minutes until the mushrooms release their moisture and start to brown.
- Stir in the tomato paste and cook for 1 or 2 minutes to deepen the flavor.
- Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Simmer for 2 or 3 minutes until slightly reduced.
- Return the seared beef to the pot and pour in the beef broth and stir in the rosemary, thyme and bay leaf.
- Bring the stew to a gentle boil, then reduce the heat to low.
- Cover and simmer for 2 to 2 ½ hours, stirring occasionally, until the beef is tender and the flavors have melded.
- Stir in the chopped parsley. Taste the stew and adjust seasoning with salt and pepper, if needed.
- If the stew is too thin, simmer uncovered for 10 to 15 minutes to reduce and thicken.
- Serve the Italian beef stew warm, topped with freshly chopped parsley and freshly grated parmesan or romano cheese if desired.
Notes
Even beef pieces: Cut the beef into uniform pieces (1 or 2 inches) to ensure even cooking and tender results.
Flour the beef: Lightly coat the beef in flour before searing. This helps create a flavorful crust and also thickens the stew as it cooks.
Sear the beef in batches: Sear the beef in batches over a medium high heat to avoid overcrowding the pot. Browning the meat adds depth of flavor to the stew.
Deglaze the pan: After searing the beef, deglaze the pot with red wine, scraping up the browned bits from the bottom. This adds richness to the stew.
Flour the beef: Lightly coat the beef in flour before searing. This helps create a flavorful crust and also thickens the stew as it cooks.
Sear the beef in batches: Sear the beef in batches over a medium high heat to avoid overcrowding the pot. Browning the meat adds depth of flavor to the stew.
Deglaze the pan: After searing the beef, deglaze the pot with red wine, scraping up the browned bits from the bottom. This adds richness to the stew.
Nutrition
Calories: 527kcal | Carbohydrates: 15g | Protein: 41g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 693mg | Potassium: 1069mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4006IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 5mg
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