Northern Italian Beef Stew Recipe

Name: Northern Italian Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/2 pounds red potatoes (such as Red Bliss), cut into 1-inch chunks; 1 tablespoon dried basil; 1 teaspoon dried thyme; 1 teaspoon dried marjoram; 1/2 teaspoon dried sage; 1 quart beef stock; 2 cups tomato sauce

Servings: persons

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 1/2 pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon dried sage
1 quart beef stock
2 cups tomato sauce

1
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.
2
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.
3
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.
4
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.
5
Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Northern Italian Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Northern Italian Beef Stew

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