Saturday, January 14, 2012

Italian Beef Stew

This is an old family favorite.  I found the recipe when we first got married and have been cooking it ever since.  It also freezes well so when I cook it, I usually cook at least a double portion.

Italian Beef Stew

1 1/2 lb. boneless beef chuck, cut into 1" cubes
3 Tbsp. oil
1 large onion, chopped
1/2 cup diced celery
1/2 cup diced carrots
2 cloves garlic, minced
1 28-oz. can tomatoes, cut up
1/2 cup minced parsley
1/2 cup dry red wine
1 1/2 tsp. salt
1 tsp. rosemary
1/2 tsp. pepper

In a large, heavy saucepan, brown the beef in hot oil.  Remove and set aside.  Add onion, celery and garlic to pan drippings; saute until tender.  Return beef to pan and add remaining ingredients.  Bring to a boil then reduce heat, cover and simmer for 1 1/2 to 2 hours or until beef is tender.  Serve alone or over noodles.

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