💵 CHRISTMAS CASH EARLY BONUS! 💵
Book one of our holiday cooking classes in November & December and get an early bonus of La Cuisine Christmas Cash at the event.
🎄 Make Ahead Holiday Menu, Nov 4
🎄 Holiday Wreath Cake Workshop, Nov 18 *$50 in supplies
🎄 Edible Holiday Gifts, Dec 9 *Take Home Gifts included
BOOK NOW because these seats won't last long!
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.
Rated 5.0 stars by 1 users
Entrée
Italian
Madeline Rundella
6
30 minutes
1- hour
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.
1 large onion
7 large carrots, divided
2 stalks celery
3 cloves garlic
8 ounces 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 leaf
1 pound fingerling potatoes, cut into two pieces
salt and pepper to taste
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. Remove 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
For cooking 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 and 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 degrees Fahrenheit. 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.
