Northern Italian Beef Stew

Name: Northern Italian Beef Stew
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 946 milliliters beef stock; 4 larges carrots, peeled and cut into large rounds; 473 milliliters celery; 454 grams crimini mushrooms, sliced; 1 Tbsp dried basil; 1 teaspoon dried marjoram; 1 teaspoons dried sage; 1 teaspoon dried thyme; 473 milliliters dry red wine; 2 Tbsps minced garlic; 2 Tbsps olive oil; 680 grams red potatoes (such as Red Bliss), cut into 1-inch chunks; 2 larges sweet onions, diced; 473 milliliters tomato sauce; 4 larges tomatoes, chopped; 907 grams lean top round, trimmed and cut into 1-inch cubes

Need a gluten free and dairy free main course? Northern Italian Beef Stew could be an excellent recipe to try. One serving contains 388 calories, 34g of protein, and 8g of fat. This recipe serves 8. From preparation to the plate, this recipe takes about 4 hours and 50 minutes. It can be enjoyed any time, but it is especially good for Autumn. If you have top round, carrots, potatoes, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine.

Instructions

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.

Ingredients you will need

Olive Oil

Beef

Cooking Oil

Equipment you will use

Frying Pan

Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.

Ingredients you will need

Beef

Equipment you will use

Paper Towels

Frying Pan

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.

Ingredients you will need

Mushrooms

Carrot

Celery

Garlic

Onion

Beef

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.

Ingredients you will need

Wine

Tomato

Equipment you will use

Wooden Spoon

Frying Pan

Return beef to skillet with potatoes, basil, thyme, marjoram, and sage.

Ingredients you will need

Marjoram

Potato

Basil

Thyme

Beef

Sage

Equipment you will use

Frying Pan

Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.

Ingredients you will need

Tomato Sauce

Beef Stock

Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

Ingredients you will need

Sauce

Beef

Equipment

Frying Pan

Paper Towels

Wooden Spoon

Ingredients

Servings:

946milliliters

beef stock 4larges

carrots, peeled and cut into large rounds 473milliliters

celery 454grams

crimini mushrooms, sliced 1Tbsp

dried basil 1teaspoon

dried marjoram 1teaspoons

dried sage 1teaspoon

dried thyme 473milliliters

dry red wine 2Tbsps

minced garlic 2Tbsps

olive oil 680grams

red potatoes (such as Red Bliss), cut into 1-inch chunks 2larges

sweet onions, diced 473milliliters

tomato sauce 4larges

tomatoes, chopped 907grams

lean top round, trimmed and cut into 1-inch cubes

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.