Description
This Italian Beef Stew with Potatoes brings warmth and flavor to your table. With tender beef and hearty vegetables, it’s perfect for family gatherings or cozy nights in.
Ingredients
- Chuck Beef (1.7-2 lbs)
- Cornstarch (3 tablespoons)
- Bay Leaves (2)
- Fresh Rosemary (2 sprigs)
- Red Wine (½ cup)
- Tomato Concentrate (1 tablespoon)
- Carrot (1, finely chopped)
- Celery (1, finely chopped)
- Onion (1, finely chopped)
- Frozen Peas (¾ cup)
- Baby Potatoes (8, halved)
- Beef Stock (3 and ¼ cups)
- Olive Oil
- Salt and Pepper
Instructions
- Chop the vegetables finely: carrot, celery, and onion.
- Sauté vegetables in a large pot with olive oil until soft, about 10 minutes.
- Season the beef with salt and pepper, coat in cornstarch, and add to the pot with herbs.
- Pour in red wine, simmer to deglaze, then add stock and tomato concentrate; cover and simmer for 1 hour 30 minutes.
- Add halved potatoes; cook uncovered for an additional hour 15 minutes until tender.
- In the last 5 minutes, add peas for color and sweetness.
- Adjust seasoning; thicken if needed.
Notes
Ensure beef is well-seared for maximum flavor.
Store leftovers in an airtight container; they keep for up to 3 days in the fridge.
Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg