Stew: Italian Beef (Spezzatino)

This is a Wegman’s recipe, but I’ve noted non-Wegman’s substitutes)

Stew: Italian Beef (Spezzatino)
Stew: Italian Beef (Spezzatino)

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Wegmans Pan Searing Flour (all-purpose flour)

  • 2

    lbs Stew Beef

  • 4

    Tbsp Olive Oil

  • 1

    pkg (8 oz) Cleaned & Cut Mirepoix (one onion, one carrot, one celery stalk)

  • 1

    bag (1-1/2 lbs) Baby White, Dutch or Red Potatoes, halved

  • 1

    cup dry red wine

  • 1

    can (28 oz) Italian Classics Crushed Tomatoes with Italian Herbs

  • 1

    can (28 oz) Italian Classics Coarse Ground Tomatoes

  • 2

    Tbsp stemmed and chopped Rosemary (Audrey has in my garden)

  • 1

    cup Beef Culinary Stock

  • 1

    pkg (16 oz) Petite Sweet Peas & Pearl Onions (Frozen Foods), thawed

  • Salt and pepper to taste

Directions

You'll Need: 6-8 qt slow cooker, large braising pan Dust beef with pan-searing flour; pat off excess. Heat oil in large braising pan on MEDIUM until oil faintly smokes. Add beef (1 lb at a time); sear 8-10 min until all sides are paper-bag brown. Transfer beef to slow cooker. Add mirepoix and potatoes to braising pan; cook, stirring, 3-4 min. Add wine. Cook, stirring to loosen browned bits on bottom of pan. Simmer 3-5 min to reduce liquid by a third. Transfer to slow cooker. Add tomatoes, rosemary, and beef stock. Cook on HIGH 4-6 hours or LOW 8-10 hours. Carefully remove cover to avoid steam. Turn slow cooker to HIGH if not already. Stir in peas and onions. Cover; cook 5-15 min or until onions are thoroughly heated. Season to taste with salt and pepper.

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