Italian Beef Stew
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 5 servings
Ingredients
  • 3 Tbsp olive oil
  • 3 lbs beef chuck roast
  • Salt and black pepper
  • 3 yellow onions, sliced end to end
  • 2 cloves garlic, minced
  • 5 carrots, peeled and chopped into 1 inch pieces
  • 4 red potatoes, chopped into 1 inch pieces
  • 1 Tbsp sweet rice flour
  • ¾ cup red wine
  • One 6 oz can tomato paste
  • Two 14 oz cans stewed tomatoes
  • 1 tsp chili powder
  • ½ tsp red pepper flakes
  • Freshly ground black pepper to taste
  • 2 sprigs fresh thyme and 1 sprig fresh sage (or ½ tsp dried thyme and 1 tsp rubbed sage) You could also substitute 1 tsp dried oregano and 1 tsp dried rosemary if you prefer.
  • 4 oz can mushrooms, drained
  • ¼ cup chopped parsley (optional)
  • ⅓ cup grated Parmesan cheese (optional)
Instructions
  1. Trim beef of fat and connective tissue as much as possible and cut into 1 inch pieces.
  2. Sprinkle beef on all sides with salt and black pepper.
  3. Heat oil in a large Dutch oven or pot over medium high heat.
  4. Add half of beef and brown lightly on all sides.
  5. Remove beef to a large bowl and repeat with remaining beef. Remove to bowl.
  6. Add onions and cook, stirring frequently until browned.
  7. Add garlic and stir about 30 seconds until aroma comes.
  8. Remove onions and garlic to bowl with beef.
  9. Add sweet rice flour to pan and whisk about 1 min until a roux forms.
  10. Slowly stir in wine, scraping bottom of pan to remove browned bits.
  11. Add tomato paste and whisk to mix.
  12. Add stewed tomatoes.
  13. Add chili powder, and red pepper flakes.
  14. Add freshly ground black pepper to taste.
  15. Add back beef and onions/garlic to pan.
  16. Add carrots.
  17. Add a little water if necessary to make sure everything is submerged.
  18. Add herbs (thyme, sage or oregano, rosemary).
  19. Cover, reduce heat and simmer for 1 hour.
  20. Add potatoes, cover and simmer another hour.
  21. Add mushrooms and stir just until heated.
  22. The stew can be served as is or topped with parsley and/or Parmesan cheese.
Recipe by Savory Nature at http://savorynature.com/2015/09/22/italian-beef-stew/