Beef Stew Italian Style
- Prep Time: 10
- Cook Time: 150
- Total Time: 2 hours 40 minutes
Ingredients
- Boneless stewing beef – 1 lb
- EVOO – 1 TBS
- Carrot – 1, quartered
- Onion – 1 medium, quartered
- Garlic – 1 head, halved crosswise
- Tomato Paste – 1 TBS
- Balsamic Vinegar – 1/4 C
- Dry Red Wine (opt) – about 3 3/4 cup
- Bay Leaves – (opt)
- Marjoram- 3 sprigs
- Beef Broth (any stock or water) – 1 Cup
- Water – 1 Cup
- Small Red Potatoes – your portion
- Carrots – The rest of your bunch
Instructions
- Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid
- Accompaniment: crusty bread
Braise beef
- Preheat oven to 350°F with rack in middle.
- Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Cut into chunks.
- Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
- Reduce heat to medium, then add carrot, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
- Add vinegar and cook, stirring, 2 minutes.
- Stir in wine, bay leaves, and marjoram and boil until wine is reduced by about two thirds, 10 to 12 minutes.
- Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven, covered in liquid, until meat is very tender (test with a fork that it’s soft), about 2 1/2 hours.
- Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
Cook potatoes and carrots
- While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1- inch).
- Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.
Notes
- Not Included in The Box: EVOO, tomato paste, balsamic vinegar, red wine (opt), bay leaves (opt), EVOO, salt, pepper
- Chef Tip: Stew improves in flavor if made at least 1 day ahead. Chill (covered once cool) up to 5 days.