Italian Beef Stew ___

Italian Beef Stew


For the Stew:

  • 2 tablespoons extra virgin olive oil
  • 2 pounds cubed beef
  • 2 carrots, cut into a 1/2 inch dice
  • 1 large yellow onion, cut into a 1/2 inch dice
  • 3 celery stalks, cut into a 1/2 inch dice
  • 1 cup red wine
  • 2 packages baby Bella Mushrooms, sliced
  • 1 14oz can cherry tomatoes
  • 1 bag frozen peas
  • 3 Yukon gold potatoes, peeled and cut into 1 inch cubes
  • Beef broth or water + 3 beef bouillon cubes
  • Salt and pepper as desired


Put a large stock pot or a Dutch oven over a high flame and heat the oil. Add the meat to the pot and season with a bit of salt.  cook until browned on all sides. Add the carrots, onions and celery and cook until softened, about 5 minutes.

Add the wine to the pot and deglaze, scraping up any brown bits on the bottom of the pot.

Add the mushrooms to the pan and cook for 5 minutes.

Add the tomatoes, peas and potatoes to the pot.

Cover with beef broth or water + beef bouillon cubes.

Bring to a boil and then lower the flame to a simmer.

Cook until the meat is fork tender, about 1 hour to 1 hour 30 minutes.