Italian Beef Stew

Italian Beef Stew
Italian Beef Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    medium carrots, chopped into 1/2-inch thick pieces (2 cups)

  • 3

    stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups)

  • 1

    large yellow onion, diced

  • 3

    cloves garlic, finely minced

  • 5

    Tbsp extra virgin olive oil, divided

  • 2 1/2

    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

  • 2

    (15 oz) cans diced tomatoes

  • 1

    tsp dried oregano

  • 1

    tsp dried thyme

  • 3/4

    tsp dried rosemary, crushed

  • 1/2

    tsp dried marjoram

  • 2

    bay leaves

  • 1 1/2

    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)

Directions

Heat 2 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add carrots, celery and onion and saute until lightly golden, about 5 - 6 minutes. Add garlic and saute 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 sauteed 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.

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