Italian Style Beef Stew

What's not to love with beef stew? It's that stick to your bones, warm you up kinda comfort meal. Best part is, it's versatile. So many different variations. This is my absolute favorite way to make it. I hated beef stew growing up as a kid. Now I just can't seem to get enough of it in the colder months.


Ingredients:

1 2lb. chuck shoulder London Broil
3 carrots, chopped
3 stalks celery, chopped
2 cloves garlic, chopped
1 sprig fresh rosemary
1 sprig freshsage
s/p to taste
1 bay leaf
handful red potatoes, cut inhalf
handful green beans, ends trimmed, cut inhalf
1 14.5 can of diced tomatoes with juices
1 small yellow onion, chopped
1 1/2 cups Red Wine, I used Cabernet
2 1/2 cups Beef Broth


Pour the red wine in a large shallow baking dish, add the meat. Cover and pop in the fridge for an hour, hour and a half.
While that marinates, prep the vegetables. Chop everything up and set aside.
Once the meat is marinated, let the meat sit on a paper towel for a couple of minutes. Reserve the wine for later use.
In a large stock pot heat up some oil and add in the meat. Brown well on both sides. Take the meat out and set on a plate to rest. Now add in the onions, garlic and celery. Cook for about 5 minutes. Next add in the carrots, potatoes, green beans, can of tomatoes, fresh herbs, wine, and beef broth. While you bring this up to a boil, cut the meat into cubes. Throw that in and reduce heat to a steady simmer. Cover and let cook for 2- 2 1/2 hrs or until all the vegetables are nice and tender. I like to sprinkle some grated cheese and serve with crusty bread. Enjoy!!!

Copyright © 2012 Salvo-lutions by, Dana Salvo