Try out our Italian Beef Stew recipe today! This rich stew features a blend of vegetables, beef, and a tomato-wine broth.
Prep Time 20 Min | Cook Time 2 Hrs | Serves 6
Ingredients
- 1 onion, finely chopped
- 2 tbsp extra virgin olive oil
- 2 celery stalks, chopped
- 2 carrots, chopped
- 8 oz mushrooms, sliced
- 4 garlic cloves, minced
- 1/2 cup white wine
- 2 lb sirloin steak, cubed
- 1 tbsp concentrated tomato paste
- 14 oz crushed tomatoes
- 4 cups beef stock
- 4 oz fresh parsley, chopped
- 2 tsp fine sea salt
- 1 tsp ground black pepper
Directions
- In a large pot, heat olive oil over medium-high heat. Brown the beef in batches, cooking until each side is browned. Remove the beef and set aside.
- In the same pot, add more oil if needed; then add onion, celery, and mushrooms. Sauté for about 5 minutes or until the vegetables are softened. Add garlic and cook for an additional minute.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine cook down for 2-3 minutes, then stir in the tomato paste and tomatoes. Return the beef to the pot, then add carrots, beef stock, seasonings, and parsley. Stir everything to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until the beef is tender and the carrots are soft.
- Enjoy!