Northern Italian Beef Stew

This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

NUTRITION FACT

Per Serving: 476 calories; protein 49.9g; carbohydrates 34.4g; fat 10.2g; cholesterol 102mg; sodium 500.5mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being cooked all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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