Beef Stew and Potatoes Tomato Sauce Caserole Oven Recipe

Italian Beef Stew

An Italian twist on a traditional braised beefiness stew with thick, rich gravy – an ideal recipe for cheap cuts of meat, making information technology a upkeep-friendly meal.

Recipe Print

Total Fourth dimension: 3 hours 20 minutes

Serves: iv servings

This savory Italian Beef Stew recipe makes a succulent, satisfying stew with rich lycopersicon esculentum gravy and meat that just melts in your mouth!

Growing up, my Italian grandmother made tomato sauce that would melt all day with all unlike types of meat, and so served she served information technology on pasta. I just loved it when she'd serve it up on a Sunday with a side of mushrooms made in a tomato garlic sauce.

This Italian Beef Stew recipe was inspired past those Sun dinners of long-cooked meat, mushrooms, and Italian flavors. I serve it on pasta or with mashed potatoes, but if you'd instead add together potatoes and consume information technology on its own, experience complimentary – it'due south merely equally skilful!

Why This Recipe Works

• Browning the beefiness earlier stewing seals in the season.
• Tedious cooking  the stew in the oven ensures the flavors soak in and the beefiness is tender.
• White wine in the sauce  adds a richness and depth that tin't be beaten.

How To Make Italian Beefiness Stew

1. Season and coat beefiness with flour. Dark-brown on all sides. Remove from the pan and set aside.
2. Add onions and mushrooms to the pan, melt until translucent.
3. Add garlic and cook another infinitesimal.
4. Cascade in vino and reduce.
5. Add stock and canned tomatoes. Return the beefiness to the pan and melt in the oven for around an hour and a half.
6. Serve the finished stew over pasta and enjoy!

Ingredient Notes

• Beef: I employ a expert quality beef chuck roast, only a stewing steak will work perfectly.
• Mushrooms: I like to use brown mushrooms such as cremini or anecdote, but whatsoever mushrooms will work just fine.
• Tomatoes: I employ the best quality canned tomatoes I tin find. Expect for the D.O.P symbol on the cans in the grocery shop, which denotes proficient quality.
• Stock: I use beef stock, but vegetable stock volition work well if you lot don't have it.
• White Wine: The vino adds depth to the sauce, but if you don't take any or can't employ it, y'all tin replace it with stock. If using wine, utilise one that you lot would happily drink.

Step By Step Pedagogy

Season the beef with salt & pepper and coat with flour. Heat the oil in a large, oven-safe pot over medium heat. Add together the meat and brownish on all sides (I did this in two batches to not oversupply the pan).

Erren's Top Tips

• Cull the best meat in your budget -The best beefiness stews are made with cuts like chuck roast, short ribs, or round. Leaner cuts are non suitable for stew.
• Be careful not to overcrowd your pan when browning the beef. If yous exit space between the chunks, this will make sure they are brown and don't steam. Cook the meat in batches if your pan isn't big enough.
• Make certain your vegetables are chopped into equally sized pieces. This ensures that they cook evenly.

Brand ahead and Freezing Instructions ❄

• In the Refrigerator: Y'all tin can store the cooked stew in the refrigerator (in an airtight container) for three days.
• In the Freezer:  Put the stew in an closed, freezer-safe container. Store in the freezer for upward to three months. Ensure the container has enough room left for the stew to expand one time frozen.
• Reheating:  To reheat the stew, defrost thoroughly in the refrigerator and reheat in the oven until pipe hot.

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• ▢ 2 pounds beefiness stewing meat cubed
• ▢ ii tablespoons flour
• ▢ 4 tablespoons olive oil
• ▢ 1 big onion chopped
• ▢ 2 stalks of celery sliced
• ▢ 16 ounces mushrooms sliced, whatsoever variety
• ▢ 3 cloves garlic chopped
• ▢ 1 cup white wine
• ▢ 3 tablespoon tomato paste
• ▢ fourteen oz canned crushed tomatoes
• ▢ 3 cups beef stock
• ▢ 3 large carrots sliced
• ▢ A good scattering of fresh parsley chopped
• ▢ table salt and pepper

Cook Fashion Prevent your screen from going dark

• Preheat the oven to 300°F/150°C.

• Season the beef with common salt & pepper and glaze with the flour.

• Oestrus the oil in a large, oven-safe pot over medium heat. Add the beef and dark-brown on all sides (I did this in 2 batches so not to oversupply the pan).

• Remove from the pan and set aside.

• Add together the onions and celery to the same pan and melt until the onions are translucent (well-nigh five minutes). Add the mushrooms and cook, stirring occasionally, until tender and browned, well-nigh three-4 minutes.

• Add together the garlic and cook another minute.

• Add the vino and stir, scraping annihilation that may have stuck to the bottom of the pan. Heighten the heat to medium-high oestrus. Cook the vino until it reduces in half.

• Stir in the lycopersicon esculentum paste and tomatoes and stock.  Add the parsley and common salt & pepper to taste.

• Return the beefiness to the pan. Cover and bake for 2 hours. Add the carrots and bake another hour.

• Choose the best meat in your budget  -The best beef stews are fabricated with cuts like chuck roast, brusque ribs, or circular. Leaner cuts are not suitable for stew.
• Be careful non to overcrowd your pan when browning the beef . If yous get out space betwixt the chunks, this will brand sure they brown and don't steam. Cook the meat in batches if your pan isn't big enough.
• Make sure your vegetables are chopped into as sized pieces . This ensures that they cook evenly.

Calories: 362 kcal (18%) | Carbohydrates: 40 g (13%) | Poly peptide: thirteen g (26%) | Fat: fifteen g (23%) | Saturated Fatty: 2 1000 (13%) | Polyunsaturated Fatty: 2 g | Monounsaturated Fatty: 10 g | Sodium: 1293 mg (56%) | Potassium: 2116 mg (sixty%) | Fiber: eight chiliad (33%) | Sugar: 21 g (23%) | Vitamin A: 9430 IU (189%) | Vitamin C: 33 mg (40%) | Calcium: 97 mg (10%) | Fe: five mg (28%)

Nutritional Information Disclaimer

Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional data found on this site has not been assessed or authorized past a nutritionist or the FDA. The nutritional information plant in our recipes is offered as an estimate and should non exist considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a tertiary-party online nutritional calculator, spoonacular API. Although we exercise our all-time to provide accurate nutritional information, these figures should exist considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, tin alter the effectiveness of the nutritional information in whatsoever recipe. Furthermore, various online calculators provide different results depending on their detail algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should summate the nutritional data with the exact ingredients you lot are using when preparing the recipe using your preferred nutrition calculator.

Course: Dinner

Cuisine: Italian

Keyword: beef recipe, beef stew recipe, Italian Beef Stew, Italian beef stew recipe

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Source: https://www.errenskitchen.com/italian-beef-stew/

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