Indulge your taste buds in the hearty flavors of this savory Italian Beef Stew, where tender chunks of beef are enveloped in a rich tomato gravy that’s slow-cooked to perfection. In this recipe, we explore the art of browning beef, the magic of slow cooking, and the enhancement brought by a splash of white wine.

Why This Recipe Works:

Flavor Sealing: Browning the beef before stewing creates a delicious caramelized crust, sealing in the meat’s flavor and adding depth to the overall dish.

Slow Cooking Magic: The slow-cooking process in the oven allows the flavors to meld, resulting in exceptionally tender beef that practically melts in your mouth.

Wine Elevation: The addition of white wine brings richness and complexity to the tomato-based sauce, elevating the overall taste experience.

Ingredients Needed:

2 pounds beef stewing meat, cubed

2 tablespoons flour

4 tablespoons olive oil

1 large onion, chopped

2 stalks of celery, sliced

16 ounces mushrooms, sliced (cremini or chestnut recommended)

3 cloves garlic, chopped

1 cup white wine

3 tablespoons tomato paste

14 oz canned crushed tomatoes (look for D.O.P symbol for quality)

3 cups beef stock

A good handful of fresh parsley, chopped

Salt and pepper to taste

3 large carrots, sliced

How To Make:

Step by step:

Season the beef with salt and pepper, then coat it with flour.

Heat olive oil in a large, oven-safe pot over medium heat. Brown the beef on all sides in batches, avoiding overcrowding.

Remove the beef and set it aside.

In the same pot, sauté onions and celery until translucent. Add mushrooms and cook until tender and browned.

Stir in garlic and cook for an additional minute.

Pour in white wine, scraping any flavorful bits from the pan. Cook until the wine reduces by half.

Add tomato paste, crushed tomatoes, beef stock, parsley, salt, and pepper. Return the beef to the pot.

Cover and bake in the oven at 300°F/150°C for two hours. Afterward, add carrots and bake for another hour until carrots are firm yet tender.

Serve the finished stew over pasta and savor every last bite!

Ingredient Notes:

Beef: Opt for good quality beef chuck roast or stewing steak.

Mushrooms: While cremini or chestnut mushrooms are ideal, any variety works well.

Tomatoes: Choose high-quality canned tomatoes with the D.O.P symbol for superior taste.

Stock: Beef stock is recommended, but vegetable stock is a suitable alternative.

White Wine: Use a wine you would enjoy drinking to add depth to the sauce.

Pro Tips:

Choose budget-friendly cuts of meat like chuck roast, short ribs, or round for the best stew.

Avoid overcrowding the pan when browning beef to ensure proper caramelization.

Chop vegetables into evenly sized pieces for even cooking.

Make Ahead and Freezing:

In the Fridge: Store the cooked stew in an airtight container for up to three days.

In the Freezer: Freeze in airtight, freezer-safe containers for up to three months. Leave room for expansion.

Reheating: Defrost in the fridge and reheat in the oven until piping hot.

FAQs:

Q: Can I use a different type of meat for this stew?

A: While beef stewing meat is recommended, you can experiment with other cuts like chuck roast, short ribs, or round for optimal results.

Q: What can I substitute for white wine in the recipe?

A: If white wine is unavailable, you can replace it with an equal amount of beef stock for a suitable alternative.

Q: Can I freeze the stew?

A: Yes, the stew can be frozen in airtight, freezer-safe containers for up to three months. Ensure there is room for expansion.

Q: How do I reheat the stew?

A: Thoroughly defrost the stew in the fridge and reheat in the oven until piping hot for the best results.