Italian Beef Stew
1 hrs 30 mins
1 hrs 50 mins
- 2 lbs beef stewing meat cubed
- 2 tablespoons flour
- 4 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic chopped
- 1 cup white wine
- 3 tablespoon tomato paste
- 3 cups beef stock
- 14 oz mushrooms sliced, any variety
- 3 large carrots sliced
- 2 stalks celery sliced
- A good handful fresh parsley chopped
- salt and pepper
- 1 lb pasta of your choice
Preheat the oven to 350F
Season the beef with salt & pepper and coat with the flour.
Heat the oil in a large, oven safe pot over medium heat. Add the beef and brown on all sides (I did this in two batches so not to crowd the pan).
Remove from the pan and set aside.
Add the onions to the same pan and cook until translucent (about 5 minutes).
Add the garlic and cook another minute.
Add the wine and raise the heat to medium high heat. Cook the wine until it reduces in half.
You can also scrape up and stir in anything that may have stuck to the bottom of the pan.
Stir in the tomato paste.
Return the beef to the pan. Stir in the vegetables and stock.
Add the parsley and salt & pepper to taste.
Cover and bake for 1½ hours.
Bring a large pot of water to a boil and cook according to the package instructions.
Serve the stew on top of the pasta.
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