I never really think of St. Paddy’s day as Stew day
But I did see stew come up a lot through the day yesterday. If you’re like me, and are now craving stew, try this recipe for Italian Beef stew from Cooking Classy. It’s March 18 so you don’t have to worry about the non-Irish part… I made it last week and it was super delish. I, of course, didn’t take a picture because we’re busy like that these days. But I’m sure the one I’m about to ‘share’ is better than I would have taken anyway.
PHOTO: Cooking Classy
Prep Time: 25 minutes
Cook Time: 4 hours, 30 minutes
Yield: About 7 – 8 servings
- 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)
- Heat 2 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add carrots, celery and onion and saute until lightly golden, about 5 – 6 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a heat proof bowl and set aside.
- Place beef in a large resealable bag, add flour and season lightly with salt and pepper. Seal bag and toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup broth and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, potatoes, mushrooms and sauteed veggie mixture. Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally. Reduce heat, cover pot and simmer 3 – 4 hours, stirring occasionally, until beef is very tender.
- Stir in fresh basil and parsley. Serve warm sprinkled with Parmesan or Romano cheese if desired.
- Recipe Source: Cooking Classy