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Northern Italian Beef Stew
Northern Italian Beef Stew
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Prep Time:
30 minutes
Cook Time:
260 minutes
Total Time:
290 minutes
Family-favorite beef stew bursting with veggies and herbs.
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
  • 1.5 pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 0.5 teaspoon dried sage
  • 1 quart beef stock
  • 2 cups tomato sauce
Instructions:
  • In a large skillet over medium-high heat, heat olive oil until shimmering. Brown beef in batches, about 5 minutes per batch, until cooked through. Transfer the seared beef cubes to a paper towel-lined plate, keeping the skillet on the heat to preserve the flavorful beef drippings.
  • Sauté onion, celery, and carrots in the flavorful beef drippings until tender, for about 2 to 3 minutes. Add mushrooms and garlic to the vegetables.
  • Add red wine to the pan and bring it to a boil, while deglazing the browned bits with a wooden spoon. Cook until the wine evaporates, about 7 to 10 minutes, then mix in the tomatoes.
  • Add the beef back to the skillet along with the potatoes, basil, thyme, marjoram, and sage. Pour in the beef stock and tomato sauce, then bring to a simmer.
  • Simmer on low heat for 4 to 6 hours until the beef is melt-in-your-mouth tender and the sauce reaches a rich, thick consistency.

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