Italian Beef Stew
User Reviews
5
Italian Beef Stew
Description
The Italian Beef Stew begins by sautéing celery, onion, and garlic in olive oil, creating an aromatic base. The beef shoulder, coated in flour and seasoning, is browned in batches to develop flavor and texture. Deglazing the pan with broth and red wine vinegar loosens browned bits, enriching the sauce.
Simmering the beef with diced tomatoes, assorted dried herbs (oregano, thyme, rosemary, marjoram), bay leaves, mushrooms, carrots, and potatoes results in tender meat and vegetables melding in a fragrant broth. Fresh chopped basil and parsley added at the end provide a bright herbal finish.
This stew serves well as a comforting main course. It pairs well with crusty bread or polenta, and optional grated Parmesan or Romano cheese adds a salty, savory accent when served.
Ingredients
- 3 celery chopped into 1/2-inch thick pieces (1 1/2 cups, ribs
- 1 yellow onion diced, large
- 4 cloves garlic , finely minced
- 5 Tbsp olive oil , divided
- 2 1/2 lbs beef shoulder , chuck roast or rump roast, trimmed of fat and cut into 1-inch pieces
- 1/3 cup all-purpose flour
- salt freshly ground
- black pepper freshly ground
- 4 cups beef broth low-sodium
- 1 Tbsp red wine vinegar
- 2 (15 oz) cans diced tomatoes
- 1 tsp oregano dried
- 1 tsp thyme dried
- 3/4 tsp rosemary crushed, dried
- 1/2 tsp marjoram dried
- 2 bay leaf
- 8 oz cremini mushroom , sliced (optional)
- 4 carrot chopped into 1/2-inch thick pieces (2 cups, medium
- 1 1/2 lbs russet potato peeled and diced into 1-inch pieces
- 3 Tbsp basil chopped, fresh
- 3 Tbsp parsley chopped, fresh
- Parmesan Cheese for serving (optional, or romano cheese
Instructions
- Heat 1 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add celery and onion and saute 4 minutes. Add garlic and saute 1 minute longer. Pour mixture into a heat proof bowl and set aside.
- Place beef in a large resealable bag, add flour and season with salt and pepper (about 1 tsp salt and 1/2 tsp pepper). Seal bag and toss well to evenly coat beef in flour.
- Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add half of the beef and cook tossing occasionally until beef has browned, about 4 - 5 minutes.
- Transfer browned beef to a plate then add another 1 Tbsp oil to pot and add remaining half of the beef and brown.
- Slowly add 1 cup broth and then add red wine vinegar and beef on plate and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened.
- Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, mushrooms and sauteed veggie mixture. Bring mixture just to a boil, stirring frequently. Season with salt and pepper to taste.
- Reduce heat to low, cover pot and simmer 1 1/2 hours, stirring occasionally. Add potatoes and carrots and cook about 1 1/2 longer until beef and veggies are very tender.
- Serve warm sprinkled with fresh basil and parsley and parmesan if desired.
User Reviews
Overall Rating
5
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