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Italian beef stew

Italian Beef Stew

A hearty and aromatic Italian beef stew featuring tender beef chuck slow-simmered with red wine, tomatoes, and classic herbs. This comforting dish warms you up and pairs perfectly with creamy mashed potatoes or crusty bread.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 large carrots sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1 can 14.5 oz diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides in batches. Remove and set aside.
  2. Add onion, carrots, and celery to the pot. Cook for about 5 minutes until softened. Stir in minced garlic and cook for one more minute.
  3. Pour in red wine and scrape up any browned bits from the pot. Let the wine boil and reduce by half.
  4. Return browned beef to the pot. Stir in beef broth, diced tomatoes, dried basil, thyme, and bay leaf.
  5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until beef is tender.
  6. Remove bay leaf. Adjust seasoning with salt and pepper. Serve the stew hot with your favorite sides.

Notes

For richer flavor, brown the beef well and deglaze thoroughly. Use quality dry red wine like Chianti for authentic taste. Leftovers taste even better the next day as flavors meld. Try serving over creamy polenta or mashed potatoes. Garnish with fresh parsley and freshly grated Parmesan cheese for extra aroma and color.