Northern Italian Beef Stew

Name: Northern Italian Beef Stew
Total time: 260 min
Yield: 8 Servings
Ingredients: 🥩 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; 🍅 4 large tomatoes, chopped; 🥔 1 ½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks; 2 tablespoons olive oil; 🧄 2 tablespoons minced garlic; 1 tablespoon dried basil; 1 teaspoon dried thyme; 1 teaspoon dried marjoram; ½ teaspoon dried sage; 🍷 2 cups dry red wine; 1 quart beef stock; 2 cups tomato sauce

Cost $20, save $15

Source: Recommended by CookPal

260 Min
8 Servings
$20

Northern Italian Beef Stew

Cost $20, save $15

Source: Recommended by CookPal

260 Min
8 Servings
$20

INGREDIENTS

Protein
- 🥩 2 pounds lean top round, trimmed and cut into 1-inch cubes
Vegetables
- 🧅 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
- 🍅 4 large tomatoes, chopped
- 🥔 1 ½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
Seasonings
- 2 tablespoons olive oil
- 🧄 2 tablespoons minced garlic
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- ½ teaspoon dried sage
Liquids
- 🍷 2 cups dry red wine
- 1 quart beef stock
- 2 cups tomato sauce

STEPS

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.

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.

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.

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.

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

NUTRIENTS

Per 1 serving

🔥

476

Calories

50
Protein
34
Carbs
10
Fats

💡 For a deeper flavor, consider marinating the beef in red wine overnight before cooking.If you have leftovers, use them as the base for a hearty soup by adding more beef stock.Use a slow cooker after step 4 to simplify the cooking process.