Northern Italian Beef Stew Tarifi

Malzemeler

• 2 tablespoons olive oil2 pounds lean top round, trimmed and cut into 1-inch cubes2 large sweet onions, diced2 cups large chunks of celery4 large carrots, peeled and cut into large rounds1 pound crimini mushrooms, sliced2 tablespoons minced garlic2 cups dry red wine4 large tomatoes, chopped1.5 pounds red potatoes (such as Red Bliss), cut into 1-inch chunks1 tablespoon dried basil1 teaspoon dried thyme1 teaspoon dried marjoram0.5 teaspoon dried sage1 quart beef stock2 cups tomato sauce

Hazırlanışı

1. Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
2. Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
3. Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
4. Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
5. Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

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