Name: Italian Beef Stew
Prep time: 20 min
Cook time: PT-491725H39M17S
Total time: PT-491725H39M17S
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 2 lbs beef stew meat, cut into 1 1/2-inch cubes; 1 large onion, chopped; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 4 cups beef broth; 1/2 cup dry red wine (like Chianti or Merlot), optional; 2 carrots, peeled and cut into 1-inch pieces; 2 celery stalks, cut into 1-inch pieces; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1 bay leaf; Salt and freshly ground black pepper to taste; 1 1/2 lbs small Yukon Gold or red potatoes, halved or quartered; Fresh parsley, chopped, for garnish

Description

Un hearty Italian Beef Stew featuring tender beef in a rich tomato and herb-infused broth, slow-simmered with vegetables and potatoes.

Ingredients

2 tablespoons olive oil
2 lbs beef stew meat, cut into 1 1/2-inch cubes
1 large onion, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
4 cups beef broth
1/2 cup dry red wine (like Chianti or Merlot), optional
2 carrots, peeled and cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
1 1/2 lbs small Yukon Gold or red potatoes, halved or quartered
Fresh parsley, chopped, for garnish

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Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef cubes generously with salt and pepper. Brown beef in batches on all sides, then remove to a plate.
Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
Pour in red wine (if using) and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
Return beef to the pot. Add crushed tomatoes, beef broth, carrots, celery, oregano, basil, thyme, and bay leaf. Season with additional salt and pepper.
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until beef is fork-tender.
Add potatoes to the pot. Continue to simmer, covered, for another 20-30 minutes, or until potatoes are tender.
Remove the bay leaf. Taste and adjust seasonings as needed. If the stew is too thin, you can uncover and simmer for a bit longer to reduce, or thicken with a cornstarch slurry.
Serve hot, garnished with fresh chopped parsley. This stew is delicious with crusty Italian bread.

Notes

This stew is delicious with crusty Italian bread.
If the stew is too thin, you can uncover and simmer for a bit longer to reduce, or thicken with a cornstarch slurry.