Beef Stew A La Italia Food

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.

ITALIAN-STYLE BEEF STEW

Steps:

• In a large saucepan, cook onion and garlic in olive oil for 5 mins until softened and turning golden. Tip in the beef strips, pepper, tomatoes and rosemary, then bring to the boil. Simmer for 15 mins until the meat is cooked through, adding some boiling water if needed. Stir through the olives and serve with mash or polenta.

NORTHERN ITALIAN BEEF STEW

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
• Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
• Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
• Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
• Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

ITALIAN BEEF STEW (SPEZZATINO DI MANZO)

Steps:

• Preheat oven to 300f and make room on the middle rack for a large Dutch oven. Heat a large Dutch oven to medium-low heat, then add the olive oil, carrots, celery, and onion. Cook for 5 minutes then add the mushrooms, turn heat to medium, and continue to cook stirring frequently.
• While the veggies are sauteing, pat the chuck roast cubes dry. Once the mushrooms release their water and most of it has evaporated from the pot, season the beef cubes with salt and pepper and add to the pot.
• Coat the beef with the veggies and oil. Let the beef cook for 5-10 minutes (it won't develop much color). Next, turn heat to medium-high and add the wine and cook for 5-7 minutes or until it mostly evaporates and absorbs into the beef. Using a wooden spoon scrape up all of the brown bits while the beef is cooking.
• Add the beef stock, rosemary, and bay leaf and stir it all together. Cover with a tight-fitting lid and cook in the oven for 2 1/2 hours or until tender. For the last 30-45 minutes braise with no lid to thicken the sauce and add a bit of color to the meat.
• Once the beef is tender remove the pot from the oven. If there is too much liquid in the pot use a slurry of cornstarch (see notes) to thicken or cook over medium heat on the stovetop to thicken and reduce the liquid. Once satisfied with the consistency, taste test and make final adjustments to salt and pepper. Serve with crusty bread or with polenta or mashed potatoes. Enjoy!

ITALIAN BEEF STEW

Steps:

• In a skillet, heat oil at medium-high heat. Add beef cubes in many batches, and brown. Put beef cubes in crockpot.
• Deglaze the skillet. Add onions, garlic and cook 5 minutes or until soften. Add beef stock, wine, tomato paste, tapioca, rosemary and pepper. Bring to boil. Pour mixture in crockpot, add potatoes, carrots, fennel and stir. Cover and cook at low heat 8 to 10 hours.
• When ready to serve, add basil and stir.

BEEF STEW A LA ITALIA

Steps:

• Place meat on rack of broiler pan.
• Broil 4" from the heat until it is lightly browned, turning it once.
• Heat oil in large sauce pan or Dutch oven over medium heat.
• Add onion and garlic and cook about 3 minutes.
• Add meat, tomatoes, potato, picante sauce, basil, oregano, and if desired salt.
• Bring to a boil.
• Reduce heat and cover, simmering until meat is tender about 1 hour.
• Stir in green pepper and zucchini and continue to simmer until vegetables are crisp tender, about 10 minutes.
• Ladle into bowls, sprinkle with cheese.
• Serve with additional picante sauce.

SAVORY ITALIAN BEEF STEW

Steps:

• In a 4-quart slow cooker, combine stew meat, onions, undrained tomatoes, carrots and garlic herb sauce mix. In a small bowl, whisk together the broth and pesto sauce mix. Pour over all in slow cooker.
• Cover and cook on low heat setting for 8 to 10 hours.

ITALIAN BEEF STEW

Steps:

• Heat oven to 350 degrees.
• Soak mushrooms in 1-1/2 cups water in small bowl.
• Heat 2 T. oil in Dutch oven over medium-low heat. Add pancetta and cook, stirring frequently, until lightly crisped, about 8 minutes. Transfer to bowl with slotted spoon.
• Sprinkle beef with salt and pepper. Add 1 T. oil to Dutch oven and heat over medium-high heat. Saute beef in batches in oil until browned on all sides, about 5 minutes each batch. Transfer to bowl with pancetta.
• Drain mushrooms, reserving soaking liquid. Rinse mushrooms thoroughly, then coarsely chop. Strain soaking liquid through fine sieve or doubled cheesecloth; there should be about 3/4 cup.
• Add remaining 1 T. oil to Dutch oven and heat over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add reserved mushroom liquid and the wine. Increase heat to medium-high and boil 3 minutes. Stir in tomatoes, rosemary, mushrooms, beef, and pancetta. Bake covered until beef is tender, about 1-1/2 hours. Taste and adjust seasonings. Stir in parsley.

ITALIAN BEEF OR VEAL STEW

Steps:

• In a 6 quart pot, brown the meat with the onions in oil.
• Add the mushrooms, and cook until the juices start to run.
• Add the tomatoes, basil, oregano, garlic, wine and bay leaf to the pot and cook for about 15-20 minutes, stirring occasionally.
• Add the carrots, potatoes and just enough boiling water to cover the vegetables.
• Continue cooking, stirring occasionally, for about another 15-20 minutes, or until vegetables are almost tender.
• Add the green beans and a bit more boiling water if necessary to cover the green beans.
• Continue cooking over medium low heat until all vegetables are tender, about 10 more minutes.
• Add salt and pepper to taste, stir well.
• Serve with a good crusty bread.

EASY ITALIAN BEEF STEW (CROCK POT)

Steps:

• Trim fat from roast and cut into 1" cubes.
• Layer beef, onions, and peppers in crock pot.
• Pour spaghetti sauce on top.
• Cover and cook on low 9-10 hours.
• Serve over hot cooked pasta.