Italian Beef Stew Lidia Recipes

ITALIAN BEEF STEW

Steps:

• Heat 1 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add celery and onion and saute 4 minutes. Add garlic and saute 1 minute longer. Pour mixture into a heat proof bowl and set aside.
• Place beef in a large resealable bag, add flour and season with salt and pepper (about 1 tsp salt and 1/2 tsp pepper). Seal bag and toss well to evenly coat beef in flour.
• Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add half of the beef and cook tossing occasionally until beef has browned, about 4 - 5 minutes.
• Transfer browned beef to a plate then add another 1 Tbsp oil to pot and add remaining half of the beef and brown.
• Slowly add 1 cup broth and then add red wine vinegar and beef on plate and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened.
• Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, mushrooms and sauteed veggie mixture. Bring mixture just to a boil, stirring frequently. Season with salt and pepper to taste.
• Reduce heat to low, cover pot and simmer 1 1/2 hours, stirring occasionally. Add potatoes and carrots and cook about 1 1/2 longer until beef and veggies are very tender.
• Serve warm sprinkled with fresh basil and parsley and parmesan if desired.

LIDIA BASTIANICH - BEEF IN SGUAZET (BEEF STEW)

Steps:

• Soften the dried porcini about 30 minutes in a cupful of warm water, trim, and reserve the strained liquid.
• In a large skillet, heat the oil and sauté the onions for about 10 minutes over medium-high heat, until transparent.
• Add the bones, meat, bay leaves, cloves, salt, pepper and paprika, and sauté 10 minutes longer.
• Add the wine, raise the heat, and cook about 10 minutes, until the wine has reduced by half.
• Add the tomato paste and the porcini.
• Stir slowly and thoroughly, and add the reserved mushroom liquid.
• Simmer five minutes.
• Add half the chicken stock, bring to a boil, reduce to a simmer, and cook until the sauce thickens, about two hours.
• As the mixture cooks, add the remaining stock little by little.
• When the sguazet is finished, there should be about 6 cups of thick, chunky sauce.
• Serve with pasta, polenta or rice.

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.

LYDIA'S PORTUGUESE BEEF STEW

Steps:

• Melt butter in a dutch oven and saute beef in butter until brown. Add onions for an additional 3-5 minutes just until translucent.
• Add potatoes and enough water to cover meat and potatoes.Bring to a simmer and cook until meat and potatoes are tender(about 45-60 minutes).
• Add carrots and cabbage last, cook until cabbage is tender.(maybe 20 minutes).
• Add last, salt and garlic salt/powder to taste.

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.