Northern Italian Beef Stew |
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Prep Time: 30 Minutes Cook Time: 260 Minutes |
Ready In: 290 Minutes Servings: 8 |
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This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers. Ingredients:
2 tablespoons olive oil |
2 pounds lean top round, trimmed and cut into 1-inch cubes |
2 large sweet onions, diced |
2 cups large chunks of celery |
4 large carrots, peeled and cut into large rounds |
1 pound crimini mushrooms, sliced |
2 tablespoons minced garlic |
2 cups dry red wine |
4 large tomatoes, chopped |
1 1/2 pounds red potatoes (such as red bliss), cut into 1-inch chunks |
1 tablespoon dried basil |
1 teaspoon dried thyme |
1 teaspoon dried marjoram |
1/2 teaspoon dried sage |
1 quart beef stock |
2 cups tomato sauce |
Directions:
1. 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. 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. 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. 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. Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
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