Sunday, August 25, 2013

Italian Tomato Beef Stew

 I added my own little twist = 2 cans of Italian Stewed Tomatoes and 1 large can of Tomato Sauce.

 

 

ITALIAN BEEF STEW

I got this from the Cooking Classy blog.  I like it as a crockpot recipe.  Here is what she has to say about making it in the crock pot: "toss it all in the slow cooker (skip the browning), then walk away and come back to dinner."  I first saw this recipe after a friend pinned it on pinterest.

  • 4 medium carrots, chopped into 1/2-inch thick pieces (2 cups)
  • 3 stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups)
  • 1 large yellow onion, diced
  • 3 cloves garlic, finely minced
  • 5 Tbsp extra virgin olive oil, divided
  • 2 1/2 lbs rump roast, trimmed of fat and cut into 1-inch pieces
  • 1/3 cup all-purpose flour
  • salt and freshly ground black pepper
  • 4 cups low-sodium beef broth
  • 1 Tbsp red wine vinegar
  • 2 (15 oz) cans diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 3/4 tsp dried rosemary, crushed
  • 1/2 tsp dried marjoram
  • 2 bay leaves
  • 1 1/2 lbs Russet potatoes, peeled and diced into 1-inch pieces
  • 8 oz cremini mushroom, sliced
  • 3 Tbsp chopped fresh basil
  • 2 Tbsp chopped fresh parsley
  • Parmesan or Romano cheese, for serving (optional)

  • Heat 2 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add carrots, celery and onion and saute until lightly golden, about 5 - 6 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a heat proof bowl and set aside.
  • Place beef in a large resealable bag, add flour and season lightly with salt and pepper. Seal bag and toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup broth and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, potatoes, mushrooms and sauteed veggie mixture. Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally. Reduce heat, cover pot and simmer 3 - 4 hours, stirring occasionally, until beef is very tender.
  • Stir in fresh basil and parsley. Serve warm sprinkled with Parmesan or Romano cheese if desired.
  • Recipe Source: Cooking Classy & Grandma's Slow Cooker Recipes