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
