Northern Italian Beef Stew recipe
All Recipes Soups, Stews and Chili Recipes Stews Beef
Ingredients
- 2 tablespoons olive oil 2 pounds lean top round, trimmed and cut into 1-inch cubes 2 large sweet onions, diced 2 cups large chunks of celery 4 large carrots, peeled and cut into large rounds 1 pound crimini mushrooms, sliced 2 tablespoons minced garlic 2 cups dry red wine 4 large tomatoes, chopped 1 ½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks 1 tablespoon dried basil 1 teaspoon dried thyme 1 teaspoon dried marjoram ½ teaspoon dried sage 1 quart beef stock 2 cups tomato sauce
Nutrition Info
- 475.7 caloriescarbohydrate: 34.4 gcholesterol: 102 mgfat: 10.2 gfiber: 7.2 gprotein: 49.9 gsaturatedFat: 2.7 gservingSize: -sodium: 500.5 mgsugar: 11.3 gtransFat: : -unsaturatedFat: : -
Directions Northern Italian Beef Stew
Directions
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Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
Pour red wine into the pan, bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.