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Recipe: Adrienne's Italian Beef Stew
Similar Categories: Adriennes, Italian, Beef, Stew
Serves: 4-6
Ingredients:
5 T. Extra Virgin Olive Oil
2 ½ lbs. cubed Stew Meat
1 medium Onion very finely sliced
2 Carrots chopped
3 T. finely chopped flat-leaf Parsley
1 Clove Garlic chopped
1 Bay Leaf
2 sprigs of fresh Thyme (or ½ t. dried)
1 large Sweet Red Pepper sliced into strips
1 pinch ground Nutmeg
1 C. Red Wine
1- 14oz. can of Plum Tomatoes chopped with their juices
½ C. Beef Stock
15 Black Olives
Salt & Pepper (to taste)
How to Prepare:
1. Preheat Oven to 350 degrees.
2. In large pan (Dutch oven is best), heat 3 T. olive oil. Brown meat
a little at a time (in bunches). Brown on all sides and remove all
meat from pan.
3. Add remaining 2 T. olive oil, onions and carrots. Cook on low heat
till softened.
4. Add parsley and garlic. Cook 3-4 minutes.
5. Return meat to pan. Turn up heat and mix well.
6. Stir in bay leaf, nutmeg, and thyme.
7. Add wine, bring to boil and cook (stirring) 4-5 minutes.
8. Stir in tomatoes, broth, olives, and salt & pepper. Mix well.
9. Cover mixture and place in center of oven. Bake 1-½ hours.
10. Remove mixture from oven. Stir in peppers and place back into oven
UNCOVERED for 30 minutes.If you do not have a Dutch oven, then make stew on top of stove in
large frying pan (chicken fryer) and then pour into large casserole
dish or roasting pan for the baking time.
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