Name: Northern Italian Beef Stew
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Lean top round, trimmed and cut into 1-inch cubes - 2 pounds; Sweet onions, diced - 2 large; Large chunks of celery - 2 cups; Carrots, peeled and cut into large rounds - 4 large; Crimini mushrooms, sliced - 1 pound; Minced garlic - 2 tablespoons; Dry red wine - 2 cups; Tomatoes, chopped - 4 large; Red potatoes (such as Red Bliss), cut into 1-inch chunks - 1 ½ pounds; Dried basil - 1 tablespoon; Dried thyme - 1 teaspoon; Dried marjoram - 1 teaspoon; Dried sage - ½ teaspoon; Beef stock - 1 quart; Tomato sauce - 2 cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Northern Italian Beef Stew

1. Olive oil - 2 tablespoons

2. Lean top round, trimmed and cut into 1-inch cubes - 2 pounds

3. Sweet onions, diced - 2 large

4. Large chunks of celery - 2 cups

5. Carrots, peeled and cut into large rounds - 4 large

6. Crimini mushrooms, sliced - 1 pound

7. Minced garlic - 2 tablespoons

8. Dry red wine - 2 cups

9. Tomatoes, chopped - 4 large

10. Red potatoes (such as Red Bliss), cut into 1-inch chunks - 1 ½ pounds

11. Dried basil - 1 tablespoon

12. Dried thyme - 1 teaspoon

13. Dried marjoram - 1 teaspoon

14. Dried sage - ½ teaspoon

15. Beef stock - 1 quart

16. Tomato sauce - 2 cups

How to cook deliciously - Northern Italian Beef Stew

1. Stage

Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.

2. Stage

Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.

3. Stage

Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.

4. Stage

Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.

5. Stage

Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours. naples34102