Cooking with Love

Italian Baked Beef Stew

Baby it's cold outside. This is a perfect day for some stew, Italian stew, that is.....our very dear friend, Lyn makes great beef stew. Every time I had it, I wondered how she got the meat so tender. So.....I started experimenting on my own.

Do you want the recipe?

Ingredients:

2 1/2 lb beef cubes (you can cut up your own by purchasing a whole bottom round roast)

Flour for dredging

2-3 slices Pancetta, chopped (you can substitute bacon)

1/2 white onion, chopped

Salt and pepper

1 - 15 oz can of Hunts tomato sauce

3 lbs white potatoes, peeled and cut up

4 large carrots, cut up

4 large celery stalks, cut up

1 cup any wine, preferably red

2 cups chicken or beef broth

1 cup baby bell mushrooms, sliced (optional)

Directions:

In a large Dutch oven,dredge the cubes of beef with flour, salt & pepper. Brown on all sides in olive oil. 

Remove from pot.  Add more oil to the pot and add chopped onion, carrots, celery and garlic, mushrooms and a little more salt.

Saute till tender. Put the beef cubes back in and add some burgundy wine probably about a cup. Let it reduce and then add the tomato sauce and about 2 cups of broth and let simmer.

Add potatoes and let the stew cook and thicken for about 1/2 hour.  Place in 350 degree oven for another hour.

It will reduce and thicken.

Slice up the Italian bread and pair with a nice burgundy wine.

Enjoy!

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10.01.2020 21:07

Jan Conte

Thanks Dee. Thinking of you and Vince. Hope you are doing well.