Stew: Italian Beef (Spezzatino)

By á-2259

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

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

Preparation

Step 1

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.