Best Italian Style Beef Stew Recipes

ITALIAN-STYLE BEEF STEW

Steps:

• In a large saucepan, cook onion and garlic in olive oil for 5 mins until softened and turning golden. Tip in the beef strips, pepper, tomatoes and rosemary, then bring to the boil. Simmer for 15 mins until the meat is cooked through, adding some boiling water if needed. Stir through the olives and serve with mash or polenta.

SLOW-COOKER ITALIAN-STYLE BEEF STEW

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Place bacon in slow cooker. Reserve 1 tablespoon drippings in skillet. Cook beef in bacon drippings 2 to 3 minutes, stirring occasionally, until brown. Add onion. Cook 1 minute, stirring occasionally. Spoon mixture into slow cooker.
• Add carrots, wine, broth, flour, basil, thyme, salt, pepper and diced tomatoes to slow cooker; stir.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in mushrooms and sun-dried tomatoes. Cover; cook 20 to 30 minutes longer or until tomatoes are tender. Sprinkle with parsley.

TRUFFLED ITALIAN-STYLE BEEF AND PORCINI STEW

Steps:

• In a 6-quart Dutch oven or other heavy-duty pot, cook the pancetta in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan. Heat the accumulated fat, over medium to medium-high heat, until shimmering hot. Season about one-third of the beef with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the beef to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the beef, seasoning with salt and pepper before browning. Once all of the beef is browned, remove the pot from the heat to let it cool for a few minutes. Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, add onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, soaked porcini, rosemary, and bay leaf and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return pancetta to the pot. Add the wine, stirring with a wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half; about 8 minutes. Add the reserved mushroom soaking liquid and bring to a boil. Return the beef to the pot along with any accumulated juices. Cover and place in the oven to cook for 1 hour. After 1 hour, add the pearl onions to the pot. 30 minutes later, add the tomatoes. Cover and cook until the beef is fork-tender. Add in the fresh basil. *Skim the accumulated fat from the stew. Season to taste with truffle salt and pepper and serve.