This easy and delicious Italian Beef Stew is hearty, warm, and satisfying.
Italian Beef Stew
- 6 tablespoons Cervasi Extra Virgin Olive Oil, divided
- 1 onion, medium chopped
- 2 carrots, sliced, divided
- 1 tablespoon garlic, chopped
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into cubes
- 1 teaspoon salt, more to taste
- 1/2 teaspoon pepper, more to taste
- 1 cup dry red wine or dark beer
- 1 can fire-roasted diced tomatoes (or regular diced)
- 3 cups beef broth
- 2 teaspoons fresh oregano, chopped (or one teaspoon dry)
- 2 teaspoons fresh thyme, chopped (or one teaspoon dry)
- 1 bay leaf
- 1 (8-ounce) package cremini or button mushrooms, quartered
- 2 tablespoons fresh basil, chopped, or parsley, optional
- Heat a Dutch oven over medium-high heat. Add 2 tablespoons of oil to the pan. Add onion and 1 of the sliced carrots; sauté, stirring occasionally until tender. Add garlic; sauté for 45 seconds, stirring constantly. Remove onion mixture from the pan.
- Add 2 more tablespoons of oil to the pan. Pour 1/4 cup of flour, 1 teaspoon salt and 1/2 teaspoon pepper in a bag. Add beef to bag and shake to coat.
- Add half of the beef to pan; sauté until brown on both sides. Remove from pan. Add remaining 2 tablespoons of oil, and repeat procedure with the other half of the meat and then remove from pan.
- Add wine or beer to pan, and bring to a simmer, scraping the pan. Cook and reduce about 5 minutes. Return meat and the onion mixture to pan.
- Add tomatoes and next 4 ingredients; bring back to a simmer. Cover, reduce heat and simmer for 1-1 1/2 hours until beef is very tender, stirring occasionally.
- Uncover, and stir in the last carrot and the mushrooms. Simmer, uncovered, for about 20 minutes, stirring occasionally. Re-season with salt and pepper; cook for 5 minutes. Discard bay leaf, garnish with basil, and parsley if using and serve.