Description
A hearty and flavorful Italian beef stew that warms the soul, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef chuck, cut into 2-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1 cup red wine (such as Merlot)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Return the browned beef to the pot. Add the diced tomatoes, beef broth, red wine, oregano, thyme, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, or until the beef is tender and the flavors are well blended. Stir occasionally and add more broth if necessary.
- Once done, taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
- For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.
- You can add potatoes or mushrooms for extra flavor and texture. Just add them in the last hour of cooking to prevent them from becoming too soft.
- Prep Time: 20 minutes
- Cook Time: 2 to 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg