Today’s recipe feature is Italian Beef Stew. Chunks of beef join in with your favorite vegetables and some wonderful Italian seasonings to create a delicious stew. While it needs to simmer for a few hours on the stove top, it only takes 20 minutes to put together. Healthy and joyous eating!
Italian Beef Stew (Recipe courtesy Cooking Classy)
- 4 medium carrots, chopped into 1/2-inch thick pieces
- 3 stalks celery, chopped into 1/2-inch thick pieces
- 1 large yellow onion, diced
- 3 cloves garlic, finely minced
- 5 Tbsp. extra virgin olive oil, divided
- 2 ½ lbs. rump roast, trimmed of fat and cut into 1-inch pieces
- 1/3 cup all-purpose flour
- Salt and freshly ground black pepper
- 4 cups low-sodium beef broth
- 1 Tbsp. red wine vinegar
- Two (15 oz.) cans diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- ¾ tsp dried rosemary, crushed
- ½ tsp dried marjoram
- 2 bay leaves
- 1 ½ lbs. Russet potatoes, peeled and diced into 1-inch pieces
- 8 oz. cremini mushroom, sliced
- 3 Tbsp. chopped fresh basil
- 2 Tbsp. chopped fresh parsley
- Parmesan or Romano cheese, for serving (optional)
Heat 2 Tbsp. olive oil in a large enameled cast iron pot over medium-high heat. Once hot, add carrots, celery and onion and sauté until lightly golden, about 5 - 6 minutes. Add garlic and sauté 30 seconds longer. Pour mixture into a heat proof bowl and set aside.
Place beef in a large resealable bag, add flour and season lightly with salt and 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 beef and cook stirring occasionally until beef has browned. Add 1 cup broth and red wine vinegar 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, potatoes, mushrooms and sautéed veggie mixture. Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally. Reduce heat, cover pot and simmer 3 - 4 hours, stirring occasionally, until beef is very tender.
Stir in fresh basil and parsley. Serve warm sprinkled with Parmesan or Romano cheese if desired. Serving yield – 7 or 8 servings.