Italian Beef Stew Cooking Light Recipes

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BRAISED ITALIAN BEEF STEW



Braised Italian Beef Stew image

This is another one that might take a little while to prepare, but the work and wait are WELL worth the effort! If you can't find a 5 lb. boneless beef chuck roast, 2 smaller ones will work just fine!

Provided by SkinnyMinnie

Categories     Stew

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 12

5 lbs boneless beef chuck roast (shoulder and blade will work too)
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
2 tablespoons olive oil
2 celery ribs, chopped
2 carrots, chopped
1 medium onion, chopped
6 large garlic cloves, minced (about 2 Tbsp)
2 cups red wine or 2 cups beef broth
1 (28 ounce) can crushed tomatoes
2 teaspoons thyme
1 bay leaf

Steps:

  • Sprinkle beef with salt and pepper.
  • Place it in a wide, deep baking pan (like a turkey roaster).
  • Preheat the broiler, and put the rack 4" from the heat, or enough room to allow for the pan.
  • Put the meat under the broiler and leave the door ajar so the element stays lit.
  • Broil for about 15 min, or until a deep brown.
  • Turn it over, and broil for 5 min more.
  • As the meat cooks, heat the olive oil in a skillet over medium heat.
  • Add the onion, celery, and carrot.
  • Increase the heat to high and cook, stirring occasionally, for about 5 min, or until softened. If the vegetables begin to burn or stick, turn the heat down.
  • Add the garlic to the softened vegetables.
  • Reduce the heat to medium low and cook, stirring occasionally for another 3-4 minute.
  • Scrape the softened vegetables into the pan with the browned meat.
  • Add the wine (or beef broth), tomatoes, thyme, and bay leaf.
  • Heat oven to 300ºF.
  • Cover the pan with foil, and crimp it tightly.
  • Bake for 3 hours.
  • Remove the pan from the oven, and remove the meat to a serving platter.
  • Remove and discard the bay leaf from the sauce.
  • Put the sauce into a blender (or use a hand held immersion blender) to blend the liquid and vegetables into a smooth sauce.
  • Cover the meat with the sauce and serve.
  • Serve with mashed potatoes. Leftovers freeze well.
  • **NOTE: For a GREAT leftover dish. Shred the leftover roast in a skillet with the leftover sauce (like BBQ pork/beef) with two forks. It is easier to do when the roast is warmed. Serve this over the pasta of your choice, we like fettuccine.

Nutrition Facts : Calories 1128.6, Fat 78.8, SaturatedFat 30.6, Cholesterol 260.8, Sodium 1117.2, Carbohydrate 15.9, Fiber 3.1, Sugar 7.3, Protein 71.3

PRESSURE COOKER ITALIAN BEEF STEW



Pressure Cooker Italian Beef Stew image

Adapted for a pressure cooker. (Based on my recipe #23294). Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day. NOTE: I used my Fagor dual (high/low pressure) 6 quart pressure cooker when I prepared this. Everyones pressure cooker cooks a little different, so the cooking times are based on my experience with my PC. You may need to adjust the times for your PC and/or your personal tastes. **The 24 minute cooking time is the ACTUAL TOTAL cooking time under pressure. It does not include "natural release" time or the time it takes to bring your PC up to correct pressure.

Provided by Dee514

Categories     Stew

Time 44m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs lean beef (or 1 pound of each) or 2 lbs veal, cut into cubes (or 1 pound of each)
1 medium onion, sliced
1 garlic clove, minced
1 lb white mushrooms or 1 lb baby portabella mushrooms, cleaned and cut into quarters
3 -4 tablespoons olive oil (or oil of choice)
1 (28 ounce) can crushed italian plum tomatoes with liquid (or two 14 ounce cans of tomato sauce)
4 -6 carrots, cut into 1 inch pieces (about 1 lb)
5 large peeled potatoes, cut in half, then quarter each half
1 lb fresh green string bean, cleaned and cut into bite sized pieces (can use frozen, cut green beans)
1/2 cup dry red wine
1 bay leaf
1/4 teaspoon dried basil, crushed (optional)
1/4 teaspoon dried oregano, crushed (optional)
salt (to your taste)
pepper (to your taste)
1 1/2-2 cups boiling water

Steps:

  • I browned the meat with oil and onions in my PC, you can use a separate pan for browning if you prefer.
  • Add the mushrooms and garlic, and let cook until the mushrooms release their liquid.
  • Add the tomato sauce, wine, bay leaf and all seasonings EXCEPT salt.
  • Add a bit of water, maybe 1 1/2 to 2 cups (to bring ingredient level to just over 1/3 capacity of my PC).
  • Secure lid, bring to HIGH pressure and cook for 18-20 minutes.
  • Let pressure release NATURALLY (it took about 15-18 minutes in my PC).
  • Add potatoes and carrots, give all a good stir.
  • Secure lid again and bring to HIGH pressure, cook veggies for 4 minutes.
  • Quickly release pressure (with quick release valve) and test carrots & potatoes for doneness (they should still be a bit too firm).
  • Add the green beans and give all a good stir. Secure lid and bring the PC up to LOW pressure, and cook for 2 minutes.
  • Remove from stove, quick release pressure (with quick release valve), removed lid and give the stew a stir.
  • Carefully (very hot!) sample it, adjust seasonings to taste (I added a bit of salt).
  • If stew is too thick, add a bit of water to thin to desired consistency.
  • If stew is too thin, let stand for 5-10 minutes before serving.

Nutrition Facts : Calories 1009, Fat 37.6, SaturatedFat 13.1, Cholesterol 158.8, Sodium 555, Carbohydrate 109.6, Fiber 18.5, Sugar 18.5, Protein 60.9

NORTHERN ITALIAN BEEF STEW



Northern Italian Beef Stew image

This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.

Provided by Karen Barris Calabro

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h50m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds lean top round, trimmed and cut into 1-inch cubes
2 large sweet onions, diced
2 cups large chunks of celery
4 large carrots, peeled and cut into large rounds
1 pound crimini mushrooms, sliced
2 tablespoons minced garlic
2 cups dry red wine
4 large tomatoes, chopped
1 ½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
½ teaspoon dried sage
1 quart beef stock
2 cups tomato sauce

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 34.4 g, Cholesterol 102 mg, Fat 10.2 g, Fiber 7.2 g, Protein 49.9 g, SaturatedFat 2.7 g, Sodium 500.5 mg, Sugar 11.3 g

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