Italian Braised Beef Stew

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  • 3-4 pounds of beef chuck, cut into 1 1/2-inch chunks
  • Salt and pepper
  • 1/2 cup extra virgin olive oil
  • 2 stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 1 medium red onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chopped parsley and basil
  • 1 tablespoon Italian seasoning
  • 2 1/2 cups of medium-bodied red wine
  • 1 can (28 ounces) crushed red tomatoes


Dry the beef on paper towels. Sprinkle with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. When the oil is hot (not smoking) add a few of the beef chunks and turn to brown – be careful not to overcrowd the pan because it makes it harder to brown the beef. As it browns, transfer to a plate and set aside. Reduce heat to medium and add carrots, celery and onion. Stir until they begin to brown – about 10 minutes. Add the garlic, parsley, basil and seasoning; cook for another minute or two. Add a cup of the wine and cook until it's almost evaporated. Return the meat to the pan. Raise the heat to high and add the remaining wine and crushed tomatoes. Reduce the heat to low, cover and cook for about 90 minutes over low heat. Correct seasoning.

Recipe from Central Market Poulsbo - Culinary Resource Center
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