Baby it's cold outside. This is a perfect day for some stew, Italian stew, that is.....our very dear friend, Lyn makes great beef stew. Every time I had it, I wondered how she got the meat so tender. So.....I started experimenting on my own.
Do you want the recipe?
2 1/2 lb beef cubes (you can cut up your own by purchasing a whole bottom round roast)
Flour for dredging
2-3 slices Pancetta, chopped (you can substitute bacon)
1/2 white onion, chopped
Salt and pepper
1 - 15 oz can of Hunts tomato sauce
3 lbs white potatoes, peeled and cut up
4 large carrots, cut up
4 large celery stalks, cut up
1 cup any wine, preferably red
2 cups chicken or beef broth
1 cup baby bell mushrooms, sliced (optional)
In a large Dutch oven,dredge the cubes of beef with flour, salt & pepper. Brown on all sides in olive oil.
Remove from pot. Add more oil to the pot and add chopped onion, carrots, celery and garlic, mushrooms and a little more salt.
Saute till tender. Put the beef cubes back in and add some burgundy wine probably about a cup. Let it reduce and then add the tomato sauce and about 2 cups of broth and let simmer.
Add potatoes and let the stew cook and thicken for about 1/2 hour. Place in 350 degree oven for another hour.
It will reduce and thicken.
Slice up the Italian bread and pair with a nice burgundy wine.