Italian Potted Beef Stew
Total time
Author: Keys to the Cucina
Serves: 4-6
- 1 lb stew meat, cut into one inch cubes
- 2 tbs extra virgin olive oil
- 1 heaping tbs of flour
- 1 tsp salt
- 1 tsp pepper
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 tbs salt
- 1 tsp pepper
- 1 tsp crushed red pepper
- 1 tbs parsley
- 1 tbs thyme
- 1 can tomato paste
- ½ c red wine
- 2 c vegetable broth (can use beef broth too)
- 6 small red potatoes
- In a large bowl, toss the beef with the flour, salt and pepper until well coated.
- On medium-high heat, add the olive oil and brown the beef in a large pot.
- Remove the meat from the pan and set aside.
- Lower heat to medium and add the onion, garlic, carrots, and celery. Add more evoo if needed.
- Season with more salt, pepper, crushed pepper, parsley, and thyme.
- Saute the vegetables for 5 minutes until onions become translucent.
- Stir in one can of tomato paste until well incorporated.
- Add in the wine and vegetable broth and cook on high heat for 5 minutes.
- Lower the heat to medium low and add in the potatoes and beef.
- Cook covered for 2 hours on low and serve with your favorite bread or biscuits.
Recipe by Keys to the Cucina at https://keystothecucina.com/2013/11/12/italian-potted-beef-stew/
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