Italian Beef Stew

There is nothing like a bowl of warm stew or soup, especially this time of year.  My family and I love beef stew.  So when I saw this delicious stew on Velva's blog Tomatoes On The Vine with mushrooms and wine, I knew I would love it and had to try it.  My inkling was correct.  I loved this stew and my family all agreed this was one of the best stews that I had made.  This stew is loaded with wonderful flavors.  Give it a try, I know you will love it too.  I served it with crusty French bread which I ate way too much of as I used it to sop up all of the yumminess.   Also, click on the link above to see more delicious recipes from Velva's wonderful blog.

To make this fantastic stew, heat 1 tablespoon of oil in a large pot.  Add 1 1/2 cups of chopped onion and 1/2 cup of chopped carrots.  Saute eight minutes stirring occasionally.

  Add 1 tablespoon of minced garlic and saute for 45 seconds stirring constantly.  Remove from pan and place in a bowl and set aside.

Next, place 1/4 cup of flour in a bowl.  Add 1 1/2 to 2 pounds of boneless chuck roast trimmed and cut into cubes.  Sprinkle beef with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.  Toss together to coat the beef with the flour and salt and pepper.

You can usually find chuck roast already cut up for stews at the grocery store.  I keep the pieces big until after I cook them, making them easier to cook, and then once they cool, I cut them into 1-inch pieces. 

Heat 1 tablespoon of oil, in the same pot you cooked the onions and carrots.  Add half of the beef to the pan and saute for six minutes until the beef is browned on all sides.  Remove from pan and then cook the other half of beef.  Remove from pan and set aside.

Add 1 cup of red wine to the pot and bring to a boil, scraping pan.  Cook until reduced, about five minutes.

Return meat and onion/carrot mixture to the pan.

 Add 3 3/4 cups of chopped and seeded plum tomatoes to the pan.  (I used Roma tomatoes and did not peel the tomatoes...too lazy, and it came out fine.) 

Add 2 cups of beef broth, 1/2 cup of water, 2 teaspoons of fresh thyme (I did not have fresh thyme; so I used a pinch of dried thyme), 1 bay leaf, and 1 8-ounce package of cremini mushrooms quartered.  I also added two potatoes cut into 1-inch cubes at my son's request.

  Bring to a boil.  Then reduce heat to medium-low, cover and simmer for 45 minutes, stirring occasionally.   At this point, if you like, uncover and add 3/4 cup of thick sliced carrots.  I did not use the extra carrots because my kids are not fans and there were already diced carrots in it.  Simmer for one hour uncovered, stirring occasionally, until the meat is very tender.  If you add the potatoes like I did, it will really thicken and you may need to add more beef broth.  Just check it occasionally and stir it, and if it seems too thick add some broth.  Discard bay leaf.  Add more salt and pepper to taste.  Add 2 tablespoons of chopped basil and 1 tablespoon of chopped parsley.  (I just added 2 tablespoons of chopped parsley because I did not have basil.)

The winner of the $35.00 CSN gift card is Nina from : : Salt!  Congratulations Nina!

Italian Beef Stew Tomatoes On The Vine
printable recipe

2-3 tablespoons of olive oil

1 1/2 cups chopped onion

1/2 cup chopped carrot

1 tablespoon minced garlic

 1/4 cup all-purpose flour

 1 1/2 to 2 pounds boneless chuck roast, trimmed and cut into cubes
  3/4 teaspoon salt, divided

 1/2 teaspoon black pepper

 1 cup dry red wine

 3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)

 2 cups of beef broth (plus more if needed)


1/2 cup water

 2 teaspoons chopped fresh thyme

 1 bay leaf

 1(8-ounce) package cremini mushrooms, quartered

2 medium size potatoes cut into 1-inch pieces, optional

3/4 cup (1/4-inch-thick) slices carrot

2 tablespoons chopped fresh basil

1 tablespoon chopped parsley


Directions:


1. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute for 45 seconds, stirring constantly. Remove from pan.


2. Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; saute 6 minutes, browning all sides. Remove from pan. Repeat procedure.


3. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). return meat and the onion mixture to pan. Add tomato, beef broth, water, thyme, bay leaf, mushrooms, and potatoes (if using); bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer uncovered, for 1-hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil and parsley.


I am sending this to the Cooking With Whole Foods-Tomato event at Creative Sanyukta.