Italian Beef Stew

When the cold weather comes it’s time to turn to some classic hearty dishes like beef stew. I have had a lot of tasteless versions of this dish but the deep slow cooking of just a bit of hearty read wine and the beef makes for the base of a delicious sauce. The anchovy paste as well as fresh herbs really brings the entire meal to another lever of taste. This is a rich dish but easy to make and can be done well ahead of serving. This stew served over homemade pasta makes for an amazing meal.

Serves 6-8

Ingredients

  • 3 1/2 pounds trimmed chuck, cut into 1 inch cubes
  • 3 cups yellow onions, peeled and rough chopped
  • 1 1/2 to 2 teaspoons red pepper flakes, depending on your heat index
  • 1 tablespoon rosemary, finely chopped
  • 1 cup shallots, rough chopped
  • 1 tablespoon garlic, finely chopped
  • 2 bay leafs
  • 2 tablespoons tomato paste
  • 2 tablespoons all purpose flour
  • 1 1/2 cup full bodied red wine like a cabernet
  • 3 cups of tomato sauce or Rao’s marinara sauce
  • 2 teaspoons of anchovy paste
  • 1 tablespoon fresh oregano, finely chopped
  • 1 cup frozen pearl onions
  • 1 cup frozen chopped carrots
  • 2 tablespoons chives, freshly chopped
  • Kosher salt and freshly ground pepper
  • Olive oil
  • Freshly made pasta or packaged egg noodles

Making It

  • Preheat the oven to 350 degrees, lay the cubed beef on a baking sheet and sprinkle with the salt and pepper, turn over and repeat
  • Place a dutch oven over high heat and drizzle a good dose of olive oil and let it heat up until it is shimmering, sear the cubes in larger than normal batches until each side is browned, should take 20-25 minutes in total, you can turn the heat down if the meat begins to burn, remove the cubes from dutch oven and set aside, let the juices in the dutch oven cook down until there about 2-3 tablespoons then turn heat to medium, drizzle olive oil
  • Add the chopped onions, shallots, red pepper flakes, rosemary and sauté until the onion is translucent (3 minutes) then stir in the garlic, bay leaf, one teaspoon of kosher salt, and a 1/2 teaspoon of pepper a cook for a minute then stir in the tomato paste, cook for an additional minute then add the flour and stir for another minute. Stir in the wine and return the meat with the juices, bring to a boil, cover and place in the oven and bake for an hour, remove from oven and add tomato sauce, anchovy paste and oregano, return to oven to cook for 30 minutes, remove from oven and add carrots and pearl onions to finish off over medium heat for 15 minutes until the vegetables are fully hot, season to taste (and don’t forget to take out the bay leafs)
  • Cook the pasta and put in separate bowls, ladle stew on top, sprinkle with chives and serve

If you make ahead of time stop the process just before you add the onions and carrots. Place in refrigerator and when ready reheat over medium-high flame just as you add the frozen vegetables

If you like this dish you might also enjoy:

Lamb Stew

Curry Chicken Pot Pie w/ Cheesy Biscuits

Mac ‘n Cheese w/ Brisket

If you want to print out this recipe or send the .pdf, please download below:

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