Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1 cup red wine
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour
- 1/4 cup chopped fresh parsley, for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
2. In the same pot, add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the beef broth, red wine, diced tomatoes, tomato paste, thyme, rosemary, bay leaf, salt, and black pepper. Stir to combine.
4. Return the beef to the pot and stir to coat it with the sauce. Bring the mixture to a simmer.
5. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender.
6. In a small bowl, whisk together the flour and 1/4 cup water until smooth. Stir the flour mixture into the stew and cook for an additional 10-15 minutes, or until the sauce has thickened.
7. Remove the bay leaf from the stew. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 16g
Protein: 38g
Sodium: 620mg
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or vegetable broth.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add potatoes or sweet potatoes to the stew for a heartier meal.
- Add mushrooms or green beans for extra vegetables.
- Use chicken instead of beef for a lighter version of the stew.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat instead of browning it.
- Use a wooden spoon to scrape the browned bits from the bottom of the pot while cooking the vegetables to add flavor to the stew.
- If the stew is too thick, add more beef broth or water to thin it out.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in bowls with crusty bread on the side.
Garnishes:
Garnish the stew with chopped fresh parsley.
Pairings:
Serve the stew with a glass of red wine and a side salad.
Suggested side dishes:
Crusty bread, garlic bread, or a side salad.
Troubleshooting advice:
If the stew is too thin, add more flour and water mixture to thicken it.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Italian beef stew, also known as "spezzatino," is a traditional Italian dish that is typically made with beef, vegetables, and red wine.
Flavor profiles:
The stew is savory, hearty, and rich in flavor, with a hint of sweetness from the carrots and tomatoes.
Serving suggestions:
Serve the stew hot with crusty bread or garlic bread on the side.
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Region: Italian