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Florentine Beef Stew with Potatoes
3 tablespoons extra-virgin olive oil
2 pounds trimmed beef stew meat -- cut 1" cubes (such as chuck)
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 medium onion -- chopped
1 medium carrot -- chopped
1 medium celery rib -- chopped
3/4 cup dry red wine
1 can peeled tomatoes - (16 oz) -- coarsely chopped, juices reserved
1 teaspoon tomato paste
2 tablespoons chopped fresh basil
2 tablespoons chopped parsley
3 medium potatoes -- peeled, and cut into 1/2" cubes
In a large Dutch oven, heat the olive oil over medium-high heat. Add the meat in 2 or 3 batches and cook, turning the pieces occasionally, until browned on all sides, 6 to 8 minutes per batch. Return all the beef to the pot. Season with the salt and pepper.
Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the wine and bring to a boil, scraping up the browned bits from the bottom of the pan. Cook until the wine evaporates, 4 to 6 minutes. Add the tomatoes with their juices, the tomato paste, 1 tablespoon basil, and 1 tablespoon parsley.
Cover and reduce the heat to low. Simmer, stirring occasionally, 1 hour. Add the potatoes and simmer 30 to 45 minutes longer. Sprinkle with the remaining basil and parsley. Serve immediately.
This recipe yields 4 to 6 servings.