Italian Style Beef Stew Recipes

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ITALIAN BEEF STEW



Italian Beef Stew image

Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cube steak makes it quick and economical. Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 11

3/4 pound beef cube steak, chopped
1 cup water
1 can (8 ounces) tomato sauce
1 small potato, peeled and cubed
1/2 cup sliced fresh carrot
1/2 small onion, cut into thin wedges
1/2 small sweet red pepper, chopped
1 tablespoon onion soup mix
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 cup frozen peas

Steps:

  • In a large saucepan coated with cooking spray, brown meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 360 calories, Fat 6g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 784mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 6g fiber), Protein 44g protein.

ITALIAN BEEF STEW



Italian Beef Stew image

A must try stew recipe! It's packed with pieces of tender beef and loaded with hearty veggies, plus you love the classic, comforting Italian flavors here.

Provided by Jaclyn

Categories     Soup

Time 4h55m

Number Of Ingredients 21

3 celery ribs (, chopped into 1/2-inch thick pieces (1 1/2 cups))
1 large yellow onion (, diced)
4 cloves garlic (, finely minced)
5 Tbsp olive oil (, divided)
2 1/2 lbs beef shoulder (, chuck roast or 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
8 oz cremini mushroom (, sliced (optional))
4 medium carrots (, chopped into 1/2-inch thick pieces (2 cups))
1 1/2 lbs Russet potatoes (, peeled and diced into 1-inch pieces)
3 Tbsp chopped fresh basil
3 Tbsp chopped fresh parsley
Parmesan or Romano cheese (, for serving (optional))

Steps:

  • Heat 1 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add celery and onion and saute 4 minutes. Add garlic and saute 1 minute longer. Pour mixture into a heat proof bowl and set aside.
  • Place beef in a large resealable bag, add flour and season with salt and pepper (about 1 tsp salt and 1/2 tsp 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 half of the beef and cook tossing occasionally until beef has browned, about 4 - 5 minutes.
  • Transfer browned beef to a plate then add another 1 Tbsp oil to pot and add remaining half of the beef and brown.
  • Slowly add 1 cup broth and then add red wine vinegar and beef on plate 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, mushrooms and sauteed veggie mixture. Bring mixture just to a boil, stirring frequently. Season with salt and pepper to taste.
  • Reduce heat to low, cover pot and simmer 1 1/2 hours, stirring occasionally. Add potatoes and carrots and cook about 1 1/2 longer until beef and veggies are very tender.
  • Serve warm sprinkled with fresh basil and parsley and parmesan if desired.

Nutrition Facts : Calories 550 kcal, Carbohydrate 37 g, Protein 48 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 131 mg, Sodium 664 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

BONNIE'S ITALIAN STEW



Bonnie's Italian Stew image

Bonnie is a lady I met in Pittsburgh, PA and this recipe is based on her enthusiastic description of a family favorite passed down to her. It's meat and potatoes Italian style - meatballs and potatoes in red sauce with green beans. YUM-O! Bonnie cooks the meatballs as dumplings in in sauce. I brown mine a bit in the oven first to make them a little more stable for a make ahead meal - they won't break up as easily with a crust on them when you reheat them.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 23

Whole milk, enough to just cover bread
Two 1-inch slices good-quality white bread, crust trimmed
1 1/2 pounds ground beef
About 1/2 cup grated pecorino cheese or Parmigiano-Reggiano
About 3 tablespoons EVOO
1 teaspoon fennel seed
1 teaspoon crushed red pepper flakes
2 to 3 cloves garlic, grated or finely chopped
1 large egg
A generous handful fresh flat-leaf parsley, finely chopped
Salt and freshly ground black pepper
Olive oil cooking spray
2 tablespoons EVOO, plus more for serving
4 cloves garlic, thinly sliced
2 medium onions, chopped1 fresh bay leaf
Salt and freshly ground black pepper
3 tablespoons tomato paste
1 to 2 cups beef stock
Two 28-ounce cans Italian tomatoes
A handful fresh basil leaves, torn
2 pounds small to medium white or red skinned potatoes, cubed
12 ounces green beans, trimmed and cut into thirds on an angle
Grated Parmigiano-Reggiano or pecorino cheese for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • For the meatballs:
  • Pour the milk over bread and soak to soften.
  • Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
  • Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
  • For the stew:
  • Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
  • Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
  • To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.

ITALIAN-STYLE BEEF STEW



Italian-style beef stew image

An easy, superhealthy stew full of vitamin C

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 8

1 onion, sliced
1 garlic clove, sliced
2 tbsp olive oil
300g pack beef stir-fry strips, or use beef steak, thinly sliced
1 yellow pepper, deseeded and thinly sliced
400g can chopped tomato
sprig rosemary, chopped
handful pitted olives

Steps:

  • In a large saucepan, cook onion and garlic in olive oil for 5 mins until softened and turning golden. Tip in the beef strips, pepper, tomatoes and rosemary, then bring to the boil. Simmer for 15 mins until the meat is cooked through, adding some boiling water if needed. Stir through the olives and serve with mash or polenta.

Nutrition Facts : Calories 225 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.87 milligram of sodium

NORTHERN ITALIAN BEEF STEW



Northern Italian Beef Stew image

This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.

Provided by Karen Barris Calabro

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h50m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds lean top round, trimmed and cut into 1-inch cubes
2 large sweet onions, diced
2 cups large chunks of celery
4 large carrots, peeled and cut into large rounds
1 pound crimini mushrooms, sliced
2 tablespoons minced garlic
2 cups dry red wine
4 large tomatoes, chopped
1 ½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
½ teaspoon dried sage
1 quart beef stock
2 cups tomato sauce

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
  • Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
  • Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
  • Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
  • Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 34.4 g, Cholesterol 102 mg, Fat 10.2 g, Fiber 7.2 g, Protein 49.9 g, SaturatedFat 2.7 g, Sodium 500.5 mg, Sugar 11.3 g

SAVORY ITALIAN BEEF STEW



Savory Italian Beef Stew image

Provided by Sandra Lee

Categories     main-dish

Time 10h15m

Yield 6 servings

Number Of Ingredients 7

2 pounds beef stew meat, cut into 1-inch cubes
1 bag (14-ounce) frozen pearl onions, C&W
1 can (14.5-ounce) diced tomatoes with Italian herbs, Hunt's
1 package (12-ounce) baby carrots
1 packet (1.6-ounce) garlic herb sauce mix, Knorr
1/2 cup reduced-sodium beef broth, Swanson
1 packet (0.5-ounce) pesto sauce mix, Knorr

Steps:

  • In a 4-quart slow cooker, combine stew meat, onions, undrained tomatoes, carrots and garlic herb sauce mix. In a small bowl, whisk together the broth and pesto sauce mix. Pour over all in slow cooker.
  • Cover and cook on low heat setting for 8 to 10 hours.

ITALIAN BEEF BARLEY STEW



Italian Beef Barley Stew image

With potatoes, carrots, roast beef and barley, this soup is a hearty meal-in-a-bowl. -Jacqueline Kloess, Iowa City, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

1 boneless beef chuck roast (2 pounds), cut into 3/4-inch cubes
3 medium onions, coarsely chopped
4 celery ribs, thinly sliced
3 medium carrots, halved lengthwise and thinly sliced
2 medium potatoes, peeled and cubed
2 garlic cloves, minced
1 can (46 ounces) tomato juice
1 can (28 ounces) diced tomatoes, undrained
1 bay leaf
1-1/2 teaspoons dried marjoram
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup medium pearl barley

Steps:

  • In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender., Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

Nutrition Facts : Calories 281 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

SLOW COOKER ITALIAN BEEF STEW



Slow Cooker Italian Beef Stew image

Best beef stew I've ever made! I apologize for the vague instructions, the ingredient amounts are approximate as well as I did this over the weekend but did not note amounts. It turned out so good I wanted to save what I did so I could make again! Chicken broth can be used instead of beef broth if desired.

Provided by Christine Foley Wanner

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h25m

Yield 8

Number Of Ingredients 15

¼ cup all-purpose flour, or as needed
¼ teaspoon onion powder, or more to taste
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 ½ pounds cubed beef stew meat
1 tablespoon vegetable oil
½ (16 ounce) package baby carrots, quartered
½ yellow onion, quartered and sliced
4 red potatoes, quartered
2 stalks celery, roughly chopped
2 cloves garlic, chopped
¾ cup red wine
¼ cup beef broth
¼ cup tomato paste
1 teaspoon dried rosemary

Steps:

  • Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
  • Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
  • Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
  • Cook on Low until beef and vegetables are tender, 4 to 6 hours.

Nutrition Facts : Calories 397.9 calories, Carbohydrate 26.8 g, Cholesterol 74 mg, Fat 18.8 g, Fiber 3.5 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 178.4 mg, Sugar 4.3 g

SLOW-COOKER SICILIAN-STYLE BEEF STEW



Slow-Cooker Sicilian-Style Beef Stew image

For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 5h

Yield Serves 4 to 6

Number Of Ingredients 11

3 pounds beef chuck, fat trimmed, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 shallots, thinly sliced (2 cups)
1/2 cup dry red wine, such as Cabernet Sauvignon
1 can (28 ounces) whole peeled tomatoes, crushed
1 bulb fennel (12 ounces), cut into 1/2-inch wedges
1 sprig rosemary
2 strips orange zest (each 1 inch by 3 inches), plus orange wedges for serving
1 cup pitted green olives, such as Castelvetrano (7 ounces)
Mashed potatoes, for serving

Steps:

  • Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4 1/2 hours.
  • Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.

ITALIAN-STYLE BEEF STEW



Italian-Style Beef Stew image

A tasty, warming, Italian beef recipe tried out on two lads coming in from a cold afternoon at footie - worked a treat! Recipe taken from the BBC's Good Food Magazine and very simple - one to keep.

Provided by Cazzie

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 onion, sliced
2 large garlic cloves, sliced
2 tablespoons olive oil
500 g rump steak, cut into stir-fry strips
1 yellow pepper, deseeded and thinly sliced
400 g chopped tomatoes
1 small rosemary sprig
pitted black olives

Steps:

  • In a large saucepan or hob-proof casserole dish, cook the onion and garlic in the olive oil for 5 minutes until softened and turning golden.
  • Tip in the beef strips, pepper, tomatoes and rosemary, then bring to the boil. Simmer for 15 minutes until the meat is cooked through, adding some boiling water if needed (I added Passata and water).
  • Stir through the olives and serve with mash or polenta. I served with tagliatelle.
  • Don't forget to take out the rosemary stalks before serving!

Nutrition Facts : Calories 352, Fat 22.3, SaturatedFat 7, Cholesterol 76.3, Sodium 73.5, Carbohydrate 10.2, Fiber 2, Sugar 3.8, Protein 27.6

ITALIAN BEEF STEW



Italian Beef Stew image

Recipe taken in the issue for the Crockpot in the Coup de Pouce. I tried this recipe without fennel and basil and we liked it :)

Provided by Boomette

Categories     Stew

Time 8h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 blade pot roast, diced (2 lb)
1 cup onion, diced
4 garlic cloves, finely chopped
1 3/4 cups beef stock
1 cup dry red wine or 1 cup beef stock
5 1/2 ounces tomato paste
2 tablespoons quick-cooking tapioca, ground
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 lb tiny new potatoes, cut in half
2 carrots or 2 parsnips, diced
1 fennel, sliced
1 cup basil leaves or 1 cup fresh baby spinach leaves

Steps:

  • In a skillet, heat oil at medium-high heat. Add beef cubes in many batches, and brown. Put beef cubes in crockpot.
  • Deglaze the skillet. Add onions, garlic and cook 5 minutes or until soften. Add beef stock, wine, tomato paste, tapioca, rosemary and pepper. Bring to boil. Pour mixture in crockpot, add potatoes, carrots, fennel and stir. Cover and cook at low heat 8 to 10 hours.
  • When ready to serve, add basil and stir.

Nutrition Facts : Calories 166.7, Fat 2.9, SaturatedFat 0.5, Sodium 540.8, Carbohydrate 26.2, Fiber 4.4, Sugar 10, Protein 4.2

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From recipesfromitaly.com


THE TOP 21 IDEAS ABOUT ITALIAN BEEF STEW RECIPE
2020-04-23 Best Italian Beef Stew Recipe from Italian Beef Stew Slow Cooker Easy Peasy Meals. Source Image: www.eazypeazymealz.com. Visit this site for details: www.eazypeazymealz.com. Whether it’s a tried-and-true Sunday supper standard or an unanticipated twist to full-flavored beef convenience food, the expert cooks at Beef. Mongolian …
From eatandcooking.com


MOM'S ITALIAN BEEF STEW | WHAT'S COOKIN' ITALIAN STYLE CUISINE
2020-07-02 Add water if it starts to boil down. If too watery add a few tablespoons of cornstarch mixed with water. Can also be done in a slow cooker seasoning the meat with flour first and cook on high 6 hours. Instant Pot: brown the meat first and place it on pressure cooker mode for 1 hour and 10 minutes. https://www.whatscookinitalianstylecuisine.com ...
From whatscookinitalianstylecuisine.com


ITALIAN BEEF RECIPES - GREAT ITALIAN CHEFS
Emanuele Scarello creates a ragù from beef mince in his pasta sauce recipe, while Luigi Sartini's beef lasagne recipe is given a kick of colour with sheets of vibrant spinach pasta. For a simple – but stunning – starter recipe try Giorgio and Gian Pietro Damini's Raw beef with tomatoes and mozzarella. Difficulty.
From greatitalianchefs.com


BEEF STEW WITH SAUSAGE RECIPE - THERESCIPES.INFO
One-Pot Sausage Stew Recipe | Food Network top www.foodnetwork.com. Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper. Sift the flours, baking soda and salt together in a bowl.
From therecipes.info


ITALIAN BEEF POTATO STEW: A JUICY AND TENDER MEAL - COOKIST
Toss the beef chunks with 3-4 tablespoons of all-purpose flour in a bowl. Step 3. Add the beef to the pan with the onion and pancetta mixture, and cook on low heat for about 5-8 minutes. Turn the meat often so it doesn’t burn, but gets evenly browned. Step 4. Add the potatoes, tomato paste, oregano, hot pepper flakes (if using) and broth. Step 5.
From cookist.com


ITALIAN BEEF CASSEROLE RECIPES | DEPORECIPE.CO
2022-06-22 Best Italian Beef Casserole Recipes; Italian Beef Stew Recipe Slow Cooker; Italian Beef Stew Recipe Red Wine; Italian Beef Stew Recipe Instant Pot; Italian Beef Casseroles; Best Italian Casserole Recipes; Share this: Click to share on Twitter (Opens in new window) Click to share on Facebook (Opens in new window) Related. Leave a Reply Cancel …
From deporecipe.co


10 MOST POPULAR ITALIAN STEWS - TASTEATLAS
2022-01-13 Südtiroler gulasch is a traditional Italian goulash originating from the South Tyrol region. Influenced by Austria and Hungary, this stew is usually made with a combination of beef, cumin, paprika, olive oil, onions, pancetta, stock, garlic, salt, pepper, and thyme. Despite clear Hungarian influence (the addition of paprika powder), this ...
From tasteatlas.com


ITALIAN ZUCCHINI STEW - A FAMILY FEAST®
2018-08-08 Instructions. In a large Dutch oven or heavy bottomed pot, heat olive oil over medium high heat and add the ground beef, onion, garlic, pepper flakes, green pepper, celery, salt and pepper and sauté until meat has browned and the vegetables almost tender. Add zucchini, potatoes, tomatoes and water.
From afamilyfeast.com


SLOW-COOKER ITALIAN-STYLE BEEF STEW RECIPE - BETTYCROCKER.COM
Looking for a Italian slow-cooked dinner made using Progresso™ broth? Then check out this hearty stew loaded with beef, bacon and veggies. Then check out this hearty stew loaded with beef, bacon and veggies.
From ingramr.bits-stl.com


RECIPE OF PERFECT ITALIAN BEEF & LENTIL SLOW COOKER STEW
2021-09-01 Steps to make Italian Beef & Lentil Slow Cooker Stew: Toss beef, flour, salt and Italian seasoning in a bag and toss until the beef is well-coated. Brown in a cast iron skillet.. Place beef, along with the rest of the ingredients (NOT the fresh basil) in the crock pot, stir well. Cook on low for 6-7 hours..
From iderecipe.com


ITALIAN STYLE BEEF STEW RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian …
From recipeschoice.com


RECIPE FOR ITALIAN BEEF STEW : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian …
From recipeschoice.com


SPEZZATINO – ITALIAN BEEF STEW - MEDITERRANEAN LIVING
Stir for a couple of minutes to sear the beef on all sides. Deglaze with wine. When the wine is completely absorbed, cover the meat with stock and add the rest of the ingredients except the potatoes. Cover with a lid and turn the heat to low. Then, let simmer for two hours stirring occasionally. If the stew becomes too dry, add a ladleful of water.
From mediterraneanliving.com


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