As fall begins to set in, it only makes sense to bring you a recipe that is warm, hearty and soulful. This Italian Beef stew is rich and cozy and sure to warm you up as the nights get colder. This recipe is the perfect Italian comfort food that will fill your kitchen with wonderful smells and your plate with rich, tender beef. This dish can be made easily in a pressure cooker for faster results, or made in the oven for a classic finish.
Chef Madeline Rundella
6
30 minutes
1- 2
Italian
Entrée
As fall begins to set in, it only makes sense to bring you a recipe that is warm, hearty and soulful. This Italian beef stew is rich and cozy and sure to warm you up as the nights get colder. This recipe is the perfect Italian comfort food that will fill your kitchen with wonderful smells and your plate with rich, tender beef. This dish can be made easily in a pressure cooker for faster results, or made in the oven.
1 large onion
7 large carrots, divided
2 stalks celery
3 cloves garlic
8 oz baby bella mushrooms, sliced
2 tbsp olive oil
3 pounds beef chuck, cut into 1” cubes
⅓ cup four
1 cup red wine
2 cups beef stock
3 sprigs rosemary
1 small sprig sage
3 bay leaves
1 lb fingerling potatoes, cut into two pieces
Salt and pepper, to taste
Dutch Oven
Pressure Cooker
Season meat liberally with salt and coat with flour. Heat oil in pot and sear meat on all sides, do this in batches to ensure even browning. Move to bowl and set aside.
Prepare soffrito: chop onion, celery and 3 carrots. Add to pot and cook until onions are translucent. Then, add the garlic and cook until fragrant, about 1 minute. Add the mushrooms and cook until softened.
Add beef back to pot, then add the wine and cook until almost evaporated, scraping the bottom of the pot as it cooks. Next, add beef stock, herbs and season to taste with salt and pepper
To cook in pressure cooker: lock lid and bring to high pressure for 20 minutes. Then, quick release and mix in the potatoes and remaining 4 carrots (cut into pieces). Lock lid again, and bring to high pressure and cook for 5 minutes. Quick release again, open lid and let meat rest for 5 minutes. Adjust seasoning, then serve and garnish with extra herbs.
For conventional cooking method: Heat oven to 325°F. Proceed with recipe above, using a dutch oven. Place in oven, covered, for 2 hours. Remove from oven and mix in potatoes and carrot pieces. Cover and return to oven for 30 minutes, until potatoes are tender. Serve and garnish with extra herbs.
