Best Braised Italian Beef Stew Recipes

ITALIAN STEW: WINE BRAISED BEEF OVER CREAMY POLENTA

Steps:

• Heat oil in heavy Dutch oven over high heat. Add only enough beef to cover the bottom of the pan without crowding. Brown on all sides, stirring occasionally, about 5 minutes. Transfer beef to bowl using slotted spoon. Repeat with remaining beef, in batches, until all the beef is browned and transferred to a bowl. Reduce heat to medium. Add onion and Italian parsley to Dutch oven and cook until onion is golden brown, stirring frequently, about 10 minutes. Stir in chopped garlic, bay leaves, cloves, cinnamon and allspice. Return beef to Dutch oven and stir to coat with onion and spice mixture. Add red wine and bring to boil, scraping up any browned bits. Simmer mixture 15 minutes. Add beef stock and simmer 10 minutes. Add tomatoes with their juices, breaking up tomatoes with back of spoon. Mix in olives and rosemary. Reduce heat to low, cover and cook until beef is tender, stirring occasionally, about 2 to 2 1/2 hours. Add bell peppers, cover and cook until just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) POLENTA 9 c Water 1 1/2 tsp Salt 2 c Cornmeal Bring water and salt to boil in heavy large saucepan. Gradually whisk in cornmeal. Continue whisking until mixture boils and thickens, about 2 minutes. Reduce heat to low. Cook cornmeal until thick and thoroughly cooked, whisking occasionally, about 30 minutes. (Can be prepared up to 4 hours ahead. Transfer polenta to metal bowl. Cover tightly with aluminum foil. Set bowl over large saucepan of barely-simmering water. Stir occasionally.) To Serve: Bring beef to simmer, stirring occasionally. Spoon polenta into shallow soup bowls. Spoon beef over.

BRAISED ITALIAN BEEF STEW

Steps:

• Sprinkle beef with salt and pepper.
• Place it in a wide, deep baking pan (like a turkey roaster).
• Preheat the broiler, and put the rack 4" from the heat, or enough room to allow for the pan.
• Put the meat under the broiler and leave the door ajar so the element stays lit.
• Broil for about 15 min, or until a deep brown.
• Turn it over, and broil for 5 min more.
• As the meat cooks, heat the olive oil in a skillet over medium heat.
• Add the onion, celery, and carrot.
• Increase the heat to high and cook, stirring occasionally, for about 5 min, or until softened. If the vegetables begin to burn or stick, turn the heat down.
• Add the garlic to the softened vegetables.
• Reduce the heat to medium low and cook, stirring occasionally for another 3-4 minute.
• Scrape the softened vegetables into the pan with the browned meat.
• Add the wine (or beef broth), tomatoes, thyme, and bay leaf.
• Heat oven to 300ºF.
• Cover the pan with foil, and crimp it tightly.
• Bake for 3 hours.
• Remove the pan from the oven, and remove the meat to a serving platter.
• Remove and discard the bay leaf from the sauce.
• Put the sauce into a blender (or use a hand held immersion blender) to blend the liquid and vegetables into a smooth sauce.
• Cover the meat with the sauce and serve.
• Serve with mashed potatoes. Leftovers freeze well.
• **NOTE: For a GREAT leftover dish. Shred the leftover roast in a skillet with the leftover sauce (like BBQ pork/beef) with two forks. It is easier to do when the roast is warmed. Serve this over the pasta of your choice, we like fettuccine.