A nice hearty Italian Beef Stew to chase those stormy days away. Don’t shy away from adding more of your favorite veggies, it’s one of those dishes you can definitely play around with. The key to making a good stew….cook it slow and low…give it time to blend all those wonderful flavors and you won’t be disappointed.
Prep Time: 25 minutes Cook Time: 4 hours, 30 minutes Yield: About 7 servings
Ingredients Italian Beef Stew via Cooking Classy 3 stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups) 1 large yellow onion, diced 4 cloves garlic, finely minced 5 Tbsp. olive oil, divided 2 1/2 lbs. beef shoulder, chuck roast or rump roast, trimmed of fat and cut into 1-inch pieces 1/3 cup all-purpose flour salt and freshly ground black pepper 4 cups low-sodium beef broth 1 Tbsp. red wine vinegar 2 (15 oz.) cans diced tomatoes 1 tsp. dried oregano 1 tsp. dried thyme 3/4 tsp. dried rosemary, crushed 1/2 tsp. dried marjoram 2 bay leaves 8 oz cremini mushroom, sliced (optional) 4 medium carrots, chopped into 1/2-inch thick pieces (2 cups) 1 1/2 lbs. Russet potatoes, peeled and diced into 1-inch pieces 3 Tbsp. chopped fresh basil 3 Tbsp. chopped fresh parsley Parmesan or Romano cheese, for serving (optional)
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