Beef Stew A La Italia Recipes

ITALIAN BEEF STEW

Steps:

• Preheat your oven to 350"F
• In a large cast iron dutch oven add a lug of olive oil and sear the garlic cloves until golden all over. Transfer to a plate.
• Add the onion to the pan and saute until it starts to caramelize, about 15 minutes.
• Then add the beef cubes to the pot with the onions and sprinkle with the flour over the top. Toss to coat well all over and cook for a few minutes.
• Add the thyme, rosemary, bay leaf and cloves to the pot together with the red wine.
• Bring everything to a gentle simmer and add the garlic cloves back to the pot. Cook for 10 minutes until the wine has reduced a little.
• Stir in the fire roasted tomatoes, sea salt and the water. Cover with a tight lid and transfer to the preheated oven for 2 hours.
• After 2 hours have passed, carefully add chopped carrots, rainbow carrots, potatoes and mushrooms to the stew, give it a gentle stir, cover and cook another 25 to 30 minutes until the potatoes and carrots are cooked through and the meat falls apart when stabbed with a fork.
• Meanwhile clean the scallions and cut them in half. Drizzle with a little bit of olive oil and a pinch of sea salt. Toss to coat and pan sear them in a cast iron skillet until nice golden charr marks form. About 3 minutes.
• Ladle the beef stew into bowls, sprinkle with the parsley and a nice drizzle of extra virgin olive oil. Divide the scallions between bowls and serve hot with lots of crusty garlic bruschetta to soak up all the gravy.

EASY THICK ITALIAN BEEF STEW

Steps:

• Dredge the beef chunks well in flour.
• In a large pot add 2 tablespoons olive oil, the beef chunks and brown on all sides.
• Add the garlic, tomato puree, salt, basil, oregano, bay leaf, hot pepper flakes, broth, carrots, peas and potatoes cover and bring to a boil on medium-high heat, lower heat to low, slightly uncover and simmer for approximately 45-60 minutes, stirring occasionally (more time if needed, until veggies are tender).
• Uncover, raise heat, cook until desired thickness. Serve immediately with Italian crusty bread. Enjoy!

CROCK POT ITALIAN BEEF STEW

Steps:

• Mix the flour and garlic powder together.
• Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
• In a large cast-irons skillet, heat 2 tbsp olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
• Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
• Cover the crock pot and cook on high for 4 1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
• Enjoy with your favorite Italian bread or even homemade challah!

BEEF STEW A LA ITALIA

Steps:

• Place meat on rack of broiler pan.
• Broil 4" from the heat until it is lightly browned, turning it once.
• Heat oil in large sauce pan or Dutch oven over medium heat.
• Add onion and garlic and cook about 3 minutes.
• Add meat, tomatoes, potato, picante sauce, basil, oregano, and if desired salt.
• Bring to a boil.
• Reduce heat and cover, simmering until meat is tender about 1 hour.
• Stir in green pepper and zucchini and continue to simmer until vegetables are crisp tender, about 10 minutes.
• Ladle into bowls, sprinkle with cheese.
• Serve with additional picante sauce.

NORTHERN ITALIAN BEEF STEW

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.

SLOW COOKER ITALIAN BEEF STEW

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.

ITALIAN-STYLE BEEF STEW

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.

ITALIAN BEEF STEW

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.