Italian Beef Stew

Italian Beef Stew -  Why make a regular beef stew when you can make an Italian version with more flavor? I’m telling you though, this stew is completely delicious, amazingly filling and I think it’s fair to say it passes as a healthy meal your whole family will love.

Summary: Why make a regular beef stew when you can make an Italian version with more flavor? I’m telling you though, this stew is completely delicious, amazingly filling and I think it’s fair to say it passes as a healthy meal your whole family will love. And the beef, it’s the best part. That slow and low cooking makes it unbelievably tender.

Ingredients: 

  • 4 medium carrots, chopped into 1/2-inch thick pieces (2 cups)
  • 3 stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups)
  • 1 large yellow onion, diced
  • 3 cloves garlic, finely minced
  • 5 Tbsp extra virgin olive oil, divided
  • 2 1/2 lbs rump roast, trimmed of fat and cut into 1-inch pieces
  • 1/3 cup all-purpose flour
  • salt and freshly ground black pepper
  • 4 cups low-sodium beef broth
  • 1 Tbsp red wine vinegar
  • 2 (15 oz) cans diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 3/4 tsp dried rosemary, crushed
  • 1/2 tsp dried marjoram
  • 2 bay leaves
  • 1 1/2 lbs Russet potatoes, peeled and diced into 1-inch pieces
  • 8 oz cremini mushroom, sliced
  • 3 Tbsp chopped fresh basil
  • 2 Tbsp chopped fresh parsley
  • Parmesan or Romano cheese, for serving (optional)

For full directions please visit: CookingClassy.com

 

Be the first to comment

Leave a Reply

Your email address will not be published.


*


Comment moderation is enabled. Your comment may take some time to appear.