Pat DelmolinoEasy Cheesy Zucchini Bake 4 days ago
can't wait to try them.  I'm a good cook. Patricia...
Help, I need to verify my size,1.  9.25"2. 9....
JodyHealthy Chocolate Chip Oat Cookies 12 days ago
I have been looking for this healthy chocolate oat...
Delicious, but very fattening, 700.calories per se...
JudyGluten Free Yorkshire Pudding 1 month ago
Round Placemats
Margaret LubbersButtermilk Marinated Air Fryer Whole Chicken 1 month ago
This sounds like an amazing recipe and I can't wai...
Teddie AlconButtermilk Marinated Air Fryer Whole Chicken 1 month ago
Thanks for the teceipe
gloria spargerBrown Sugar Cheesecake 1 month ago
Charlene SmithEggnog Crumble Muffins (with gluten-free option) 1 month ago
Love to try the recipe
Sue HuffinesCabbage Rolls Recipe 1 month ago
I look forward making this cabbage dosj

Slow Braised Italian Beef Stew

Blossom Lady
Dec 30, 2022 12:00 AM
Slow Braised Italian Beef Stew

When cold winds blow and the skies are gray and damp, there's something wonderfully appealing about a hearty beefy stew that's been gently roasted to perfection with meltingly tender chunks of beef, a rich wine-based sauce and plenty of fresh vegetables. This Slow Braised Italian Beef Stew starts out with the traditional stew ingredients, but also features a handful of classic Mediterranean ingredients that will make your taste buds feel like they've taken a magic carpet ride to Italy! Are you ready?


  • 2 teaspoons garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 3-3½ pounds well-marbled beef chuck roast trimmed of large pieces of fat and cut into 1½-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 large onion finely chopped
  • 6 medium cloves garlic finely minced
  • 1 6 ounce can tomato paste
  • 1 tablespoon Italian seasoning
  • 1 tablespoon brown sugar
  • 2 teaspoons anchovy paste
  • 2 tablespoons all-purpose flour
  • 1 ½ cups dry red wine
  • 28 ounces cans fire-roasted tomatoes
  • 1 ½ cups low sodium beef or chicken broth maybe more
  • 2 tablespoons finely chopped fresh rosemary divided
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons capers drained and rinsed
  • 1 teaspoon kosher salt
  • 8 ounces carrots About 4 medium-large carrots, peeled and cut into ½-inch slices on a diagonal (or 8 ounces of baby carrots).
  • 2 cups pearl onions
  • ¾ cup pitted Kalamata olives
Add to bookmarks
Assign tags
No comments