Peeling Italian Stew
A hearty and comforting Italian stew made with tender beef and a variety of vegetables.
Ingredients
- ●1 pound beef stew meatcut into 1-inch cubes
- ●2 large peeling potatoespeeled and cubed
- ●4 medium german carrotspeeled and sliced
- ●2 stalks earthy celerychopped
- ●1 medium onionchopped
- ●2 teaspoons italian seasoning
- ●2 tablespoons olive oil
- ●1 cup red wine
- ●2 cups beef broth
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the beef and cook until browned, about 5 minutes. Remove the beef from the pot and set aside.
- 3
Add the chopped onion to the pot and cook until softened, about 3-4 minutes.
- 4
Add the chopped celery and cook for another 2-3 minutes.
- 5
Add the sliced carrots and cook for 2-3 minutes.
- 6
Add the cubed potatoes and cook for another 2-3 minutes.
- 7
Add the browned beef back into the pot, along with the Italian seasoning, red wine, beef broth, salt, and black pepper.
- 8
Bring the stew to a boil, then cover the pot and transfer it to the oven.
- 9
Bake the stew in the preheated oven at 300°F (150°C) for 2 1/2 to 3 hours, or until the beef is tender.
- 10
Serve the stew hot, garnished with chopped fresh parsley if desired.
- 11
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.