Recipes|Featured Main
Italian Braised Beef Stew
Difficulty Level: Intermediate
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Prep Time:25 Minutes
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Cook Time:PT2H25M2 Hr
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Yield:8 Servings
Ingredients
- 3 ½ pounds of beef chuck, cut into 1 1/2-inch chunks
- Salt and pepper
- ½ cup extra virgin olive oil
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped parsley, divided
- 1 tablespoon Italian seasoning
- 2 ½ cups medium-bodied red wine
- 1 can (28 ounces) crushed red tomatoes
- 3.5 pounds of beef chuck, cut into 1 1/2-inch chunks
- Salt and pepper
- 118.29ml extra virgin olive oil
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 25.56g chopped fresh basil
- 25.56g chopped parsley, divided
- 12.78g Italian seasoning
- 591.47ml medium-bodied red wine
- 1 can (28 ounces) crushed red tomatoes
The epitome of a one-pot meal, this hearty stew is magical in its richness and simplicity. Serve over mashed or boiled potatoes, pasta, polenta, rice or couscous.
Preparation
STEP 1
Pat beef dry with a paper towel. Sprinkle with salt and pepper. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, add half of the beef to pot and cook until very browned, being careful not to overcrowd the pot. Transfer batch to paper towel-lined plate and brown second batch. Transfer to plate.
STEP 2
Reduce heat to medium and add carrots, celery and onion to the pot. Stir until they begin to brown, about 10 minutes. Add garlic, basil, half of parsley and Italian seasoning; cook for another minute or two.
STEP 3
Add a cup of the wine and cook until it’s almost evaporated. Return the meat to the pan.
STEP 4
Raise the heat to high and add the remaining wine and crushed tomatoes. Bring to a simmer, cover, reduce the heat to low, and cook for about 90 minutes over low heat. Alternatively, you can place pot in a preheated 350°F oven for 2 hours or until meat is tender.
STEP 5
Taste and adjust seasoning as desired with salt and pepper and garnish with remaining parsley.