Tuesday, July 1, 2014

Italian Beef Stew Recipe


4 medium carrots, that are chopped into 1/2-inch thick pieces (about 2 cups)
3 stalks of celery, that are chopped into 1/2-inch thick pieces (1 1/2 cups)
1 big yellow diced onion
3 finely minced garlic cloves
5 Tablespoon  of extra virgin olive oil(divided)
2 1/2 pounds of rump roast, trimmed of fat and cut into 1-inch pieces
1/3 cup of flour
salt and black pepper
4 cups of low-sodium beef broth
1 Tablespoon of red wine vinegar
2 (15 ounces) cans of tomatoes, diced 
1 teaspoon of dried oregano
1 teaspoon of dried thyme
3/4 teaspoon  crushed dried rosemary
1/2 teaspoon of dried marjoram
2 bay leaves
1 1/2 pounds of Russet potatoes, peeled and diced into 1-inch pieces
8 ounces of sliced cremini mushroom
3 Tablespoons of chopped fresh basil
2 Tablespoons of chopped fresh parsley
Parmesan or Romano cheese, for serving (this is optional)

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