Northern Italian Beef Stew Recipes
NORTHERN ITALIAN BEEF STEW
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
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
ITALIAN BEEF STEW
Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cube steak makes it quick and economical. Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan coated with cooking spray, brown meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 360 calories, Fat 6g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 784mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 6g fiber), Protein 44g protein.
NORTH WOODS BEEF STEW
I live in northern Wisconsin, where we appreciate hot and hearty meals during our cold winters. Conveniently prepared in a slow cooker, this stew is superb for company. -Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 17
Steps:
- Place the carrots, celery and onion in a 5-qt. slow cooker. In a bowl or shallow dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Place beef over vegetables., In a small bowl, combine the soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon and Worcestershire sauce. Pour over the top., Cover and cook on low until meat and vegetables are tender, 8-10 hours, adding mushrooms during the last hour. Serve with noodles., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 285 calories, Fat 10g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 582mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
ITALIAN BEEF STEW
Recipe taken in the issue for the Crockpot in the Coup de Pouce. I tried this recipe without fennel and basil and we liked it :)
Provided by Boomette
Categories Stew
Time 8h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, heat oil at medium-high heat. Add beef cubes in many batches, and brown. Put beef cubes in crockpot.
- Deglaze the skillet. Add onions, garlic and cook 5 minutes or until soften. Add beef stock, wine, tomato paste, tapioca, rosemary and pepper. Bring to boil. Pour mixture in crockpot, add potatoes, carrots, fennel and stir. Cover and cook at low heat 8 to 10 hours.
- When ready to serve, add basil and stir.
Nutrition Facts : Calories 166.7, Fat 2.9, SaturatedFat 0.5, Sodium 540.8, Carbohydrate 26.2, Fiber 4.4, Sugar 10, Protein 4.2
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ITALIAN BEEF STEW RECIPE | MYRECIPES
1 tablespoon minced garlic. ¼ cup all-purpose flour. 2 pounds boneless chuck roast, trimmed and cut into cubes. ¾ teaspoon salt, divided. ½ …
From myrecipes.com
5/5 (37)Total Time 2 hrs 40 minsServings 8Calories 334 per serving
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5/5 (37)Total Time 2 hrs 40 minsServings 8Calories 334 per serving
- Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.
- Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
- Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.
AUTHENTIC ITALIAN BEEF STEW • THE WICKED NOODLE
Instructions. Preheat a dutch oven over high heat. Add the oil and sear the beef in batches until browned on all sides. Remove the beef and set …
From thewickednoodle.com
Cuisine ItalianTotal Time 3 hrs 30 minsCategory Main DishCalories 554 per serving
From thewickednoodle.com
Cuisine ItalianTotal Time 3 hrs 30 minsCategory Main DishCalories 554 per serving
- Preheat a dutch oven over high heat. Add the oil and sear the beef in batches until browned on all sides. Remove the beef and set aside.
- Add the mushrooms to the pan and cook, stirring occasionally, until their liquid has released then evaporated and the mushrooms have browned, about 6-7 minutes.
- Lower the heat to medium. Add the onions, celery, carrots, and herbs. Cook for about 5 minutes, stirring frequently. Add the garlic and cook for one minute more.
- Add the wine and deglaze the pot, scraping up any browned bits from the bottom. Cook until most of the liquid has been reduced. Stir in the tomato paste and flour; cook for a couple of minutes, stirring frequently.
NORTHERN ITALIAN BEEF STEW
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CHUNKY THICK ITALIAN BEEF STEW - AN ITALIAN IN MY KITCHEN
Dredge the cut up beef in flour. In a large pot on medium heat add olive oil and the beef and brown. Then add the remaining ingredients, garlic, tomato puree, salt, basil, oregano, bay leaf, carrots, peas and potatoes, bring to a boil then lower the heat and simmer half covered for approximately 30 minutes until veggies are tender.
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NORTHERN ITALIAN BEEF STEW - REVIEW BY AVERY
89. 6. October 30, 2016. This was a tasty beef stew, one of the best I've every made. I used a cast iron Dutch oven and cooked it on the stove top for about three and a half hours. Changes: I had some pearl onions on hand so I used them along with one regular onion. I also added a little soy sauce and two bay leaves to give it more savory flavor.
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Cut meat into 2-inch pieces. Set aside. Advertisement. Step 2. In a 4- to 5-quart slow cooker, combine potatoes, carrots or parsnips, onion, and fennel. Add meat; sprinkle with rosemary. Step 3. In a medium bowl, whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over mixture in cooker.
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Instructions. Soften the dried porcini about 30 minutes in a cupful of warm water, trim, and reserve the strained liquid. In a large skillet, heat the oil and sauté the onions for about 10 minutes over medium-high heat, until transparent. Add the bones, meat, bay leaves, cloves, salt, pepper and paprika, and sauté 10 minutes longer.
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Turn on the heat to medium and sauté for 5 minutes, until the onions start to turn translucent. In the meantime, pat the beef cubes dry with a paper towel and coat them with the flour. When the vegetables are ready, add the meat to the pan. Stir for a couple of minutes to sear the beef on all sides. Deglaze with wine.
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NORTHERN ITALIAN BEEF STEW
Ingredients. 2 pounds lean top round or bottom round, trimmed of fat, cut into 1″ cubes; 2 tablespoons olive oil; 2 large sweet onions, diced; 2 cups celery, cut into chunks
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ITALIAN BEEF IN CROCKPOT RECIPES ALL YOU NEED IS FOOD
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.
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