Weeknight Dinner Idea Italian Beef Stew ~ Good Homecooked Recipes

If you like this recipe be sure to follow our Soups and Stews pinterest board.Italian Beef Stew Weeknight Dinner Idea

Go ahead and wipe the drool off your mouth…. this picture will do that to you, and yes it really is that good. This is not a fast recipe, but it is worth the wait. The meal itself is rather easy most the time is just waiting for it to cook and to get the meat to the point that it falls apart and melts in your mouth. This recipe is also great as leftovers or to freeze part of it for a super fast and easy dinner idea another night. We eat it on top of mashed potatoes but you can also eat it over rice or noodles.

Ingredients

2 pounds of beef, cubed
Olive oil
6 carrots, diced
2 celery sticks, choped
1 onion, sliced
1 shallot, sliced
4 garlic cloves, minced
1 small can of diced tomatoes (any size is ok, depending how thick you’d like the stew)
1 quart of beef broth
1/2 cup of red wine
2 Tbsp of Italian seasoning
1 bay leaf
handful of parsley, chopped
1 cup of frozen peas
salt and pepper to taste
1/2 cup of flour

Directions

Season meat with salt and pepper. In a bowl coat the meat with the flour and remove any excess flour. Brown meat in a large pan with the olive oil. Then add the onions, shallots, garlic and celery. Cook for a couple of minutes or until onions are softened, in medium heat. Deglaze the pan with the wine or grape juice. Cook for about 5 minutes, add the tomatoes and crush them a little with a wooden spoon.
Then add the italian seasoning, the bay leaf and beef broth. Stir. Lower heat and allow to simmer for 3 hours, stirring frequently.
Once the beef is tender, remove the bay leaf. Add the carrots. Test flavor, add salt if needed. Allow the carrots to cook for another 50 minutes in low heat. Put in the frozen peas during the last 10 minutes of cooking.
Before serving add more fresh parsley. Serve over mashed potatoes. Enjoy!

Weeknight Dinner Idea Italian Beef Stew ~ Good Homecooked Recipes

2 pounds of beef (cubed)
Olive oil
6 carrots (diced)
2 celery sticks (chopped)
1 onion (sliced)
1 shallot (sliced)
4 garlic cloves (minced)
1 small can of diced tomatoes (any size is ok, depending how thick you'd like the stew)
1 quart of beef broth
1/2 cup of red wine
2 Tbsp of Italian seasoning
1 bay leaf
handful of parsley (chopped)
1 cup of frozen peas
salt and pepper to taste
1/2 cup of flour

Season meat with salt and pepper. In a bowl coat the meat with the flour and remove any excess flour. Brown meat in a large pan with the olive oil. Then add the onions, shallots, garlic and celery. Cook for a couple of minutes or until onions are softened, in medium heat. Deglaze the pan with the wine or grape juice. Cook for about 5 minutes, add the tomatoes and crush them a little with a wooden spoon.
Then add the italian seasoning, the bay leaf and beef broth. Stir. Lower heat and allow to simmer for 3 hours, stirring frequently.
Once the beef is tender, remove the bay leaf. Add the carrots. Test flavor, add salt if needed. Allow the carrots to cook for another 50 minutes in low heat. Put in the frozen peas during the last 10 minutes of cooking.
Before serving add more fresh parsley. Serve over mashed potatoes. Enjoy!

Lodge Color EC6D43 Enameled Cast Iron Dutch Oven, Island Spice Red, 6-Quart Any large pot will do, but this is one of my favorites. Right now it is 40% off.