Make a hearty Italian-inspired stew recipe for dinner tonight. This one-dish meal is sure to satisfy!
Ingredients
- 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
- 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)
Instructions
- Over medium-high heat, put 2 Tbsp olive oil in a large enameled cast iron pot .
- Once hot, add celery, onion and carrots and saute until lightly golden, about 5 – 6 minutes. Add garlic and saute 30 seconds longer.
- Put mixture into a heat proof bowl and set aside.
- Using a large resealable bag, put in beef, add flour and season lightly with salt and pepper. Seal bag and toss well to evenly coat beef in flour.
- Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add beef and cook stirring occasionally until beef has browned.
- Add 1 cup broth and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened.
- Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, potatoes, mushrooms and sauteed veggie mixture.
- Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally.
- Reduce heat, cover pot and simmer 3 – 4 hours, stirring occasionally, until beef is very tender.
- Stir in fresh basil and parsley. Serve warm sprinkled with Parmesan or Romano cheese if desired.
