Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 8 2018

Northern Italian Beef Stew

    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

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.