Growing up, my Italian grandmother made tomato sauce that would cook all day with all different types of meat, then served she served it on pasta. I just loved it when she’d serve it up on a Sunday with a side of mushrooms made in a tomato garlic sauce. This Italian Beef Stew recipe was inspired by those Sunday dinners of long-cooked meat, mushrooms, and Italian flavors. I serve it on pasta or with mashed potatoes, but if you’d instead add potatoes and eat it on its own, feel free – it’s just as good!
Step By Step Instruction
Season the beef with salt & pepper and coat with flour. Heat the oil in a large, oven-safe pot over medium heat. Add the meat and brown on all sides (I did this in two batches to not crowd the pan). Remove the beef from the pan and set it aside. Add the onions and celery to the same pan and cook until the onions are translucent (about 5 minutes). Add the mushrooms and cook, stirring occasionally, until tender and browned (about 3 to 4 minutes). Add the garlic and cook another minute. Add the wine and stir, scraping anything that may have stuck to the bottom of the pan. Raise the heat to medium-high heat. Cook the wine until it reduces in half. Stir in the tomato paste, tomatoes, and stock. Add the parsley and salt & pepper to taste. Return the beef to the pan. Cover and bake for two hours. Then carefully remove the pot from the oven and stir in the carrots. Cover the pot and cook for another hour or until the carrots are firm, yet tender. Serve and enjoy every last bite! Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
