Italian Beef Stew

4 medium carrots, chopped into 1/2-inch thick pieces (2 cups)
3 stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups)
1 large yellow onion, diced
3 cloves garlic, finely minced
5 Tbsp extra virgin olive oil, divided
2 1/2 lbs rump roast, trimmed of fat and cut into 1-inch pieces
1/3 cup all-purpose flour
salt and freshly ground black pepper
4 cups low-sodium beef broth
1 Tbsp red wine vinegar
2 (15 oz) cans diced tomatoes
1 tsp dried oregano
1 tsp dried thyme
3/4 tsp dried rosemary, crushed
1/2 tsp dried marjoram
2 bay leaves
1 1/2 lbs Russet potatoes, peeled and diced into 1-inch pieces
8 oz cremini mushroom, sliced
3 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
Parmesan or Romano cheese, for serving (optional)

Preparation method

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>