Best 5 Northern Italian Beef Stew Recipes

ITALIAN BEEF STEW

Steps:

• Preheat your oven to 350"F
• In a large cast iron dutch oven add a lug of olive oil and sear the garlic cloves until golden all over. Transfer to a plate.
• Add the onion to the pan and saute until it starts to caramelize, about 15 minutes.
• Then add the beef cubes to the pot with the onions and sprinkle with the flour over the top. Toss to coat well all over and cook for a few minutes.
• Add the thyme, rosemary, bay leaf and cloves to the pot together with the red wine.
• Bring everything to a gentle simmer and add the garlic cloves back to the pot. Cook for 10 minutes until the wine has reduced a little.
• Stir in the fire roasted tomatoes, sea salt and the water. Cover with a tight lid and transfer to the preheated oven for 2 hours.
• After 2 hours have passed, carefully add chopped carrots, rainbow carrots, potatoes and mushrooms to the stew, give it a gentle stir, cover and cook another 25 to 30 minutes until the potatoes and carrots are cooked through and the meat falls apart when stabbed with a fork.
• Meanwhile clean the scallions and cut them in half. Drizzle with a little bit of olive oil and a pinch of sea salt. Toss to coat and pan sear them in a cast iron skillet until nice golden charr marks form. About 3 minutes.
• Ladle the beef stew into bowls, sprinkle with the parsley and a nice drizzle of extra virgin olive oil. Divide the scallions between bowls and serve hot with lots of crusty garlic bruschetta to soak up all the gravy.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

ITALIAN BEEF STEW

Steps:

• In a large saucepan coated with cooking spray, brown meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.

NORTH WOODS BEEF STEW

Steps:

• Place the carrots, celery and onion in a 5-qt. slow cooker. In a bowl or shallow dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Place beef over vegetables., In a small bowl, combine the soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon and Worcestershire sauce. Pour over the top., Cover and cook on low until meat and vegetables are tender, 8-10 hours, adding mushrooms during the last hour. Serve with noodles., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

SLOW COOKER ITALIAN BEEF STEW

Steps:

• Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
• Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
• Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
• Cook on Low until beef and vegetables are tender, 4 to 6 hours.