Northern Italian Beef Stew

Northern Italian Beef Stew

26
Karen Barris Calabro 13

"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

4 h 50 m {{adjustedServings}} servings 476 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 49.9 g
  • 100%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Cook's Note:
  • To create a soup from this stew, chop up vegetables and beef pieces into much smaller pieces and add vegetable stock or water until it resembles a soup. Simmer briefly, but not too high as it will make the soup extremely cloudy.
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Reviews

26
  1. 32 Ratings

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I used two and a half pounds of stew meat because honestly, I can't afford top round. I also used sliced baby bella mushrooms instead of crimini. I did not have time to make this in a dutch oven...

Big and hearty, with a beefy tomato taste. Rich and robust, satisfying, stick to your ribs good. Other than coating the meat in flour first, I made no changes to the recipe. I had my doubts ...

Delicious! I didn't have fresh tomatoes, so I used canned diced. Also, I didn't have all the herbs recommended, so I used dried Rosemary, Thyme and Basil. Used Chiati for the red wine and it ...