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3/17 Italian Homemade Beef Stew

December 17, 2019

· Recipes

Italian Homemade Beef Stew

  • Olive oil 
  • Onion 
  • Garlic 
  • Beef 
  • Carrot 
  • Rosemary and oregano
  • Potatoes 
  • Mushrooms
  • Muir Glen crushed tomatoes 
  • Vegetable stock

Nothing is worse than spending time to make the perfect beef stew and end up with rubbery meat that’s not tender at all. To make sure you end up with tender beef stew, here are a few tips you should note:

  • First, you should have the right cut of beef which is chuck in this case.
  • Second, sear the beef until it’s fully brown on all sides. This will keep the moisture in and will also make the stew very flavorful. Whatever you do, don’t skip the browning step. 
  • Third, give your stew enough time to cook. If cooking on a stove top, making beef stew could take anywhere between one to two hours. Cook the beef stew on medium low heat and let it simmer gently for maximum flavor and tender meat. 

3 Different Ways to Prepare

Stove top: Saute onion and garlic in a large dutch oven over medium heat. Add in beef and sear it until it’s perfectly brown on all sides. Add carrots, spices and potatoes to the beef and stir well. Finally, add the mushrooms, Muir Glen crushed tomatoes and vegetable stock. Bring to a boil and let it simmer on medium low for about 45 minutes or until the beef is fully cooked.

Slow cooker: To make slow cooker beef stew first you need to saute onion and garlic in a pan. Add in the beef and sear it until it’s brown on all sides. Place the beef and onion in the slow cooker and add the carrots, spices, potatoes, mushrooms, crushed tomatoes and vegetable stock to the slow cooker as well. Cook on high for 3-4 hours on high or 7-8 hours on low.

Pressure cooker: If you’re in a hurry, pressure cooker beef stew is the way to go. Press the “saute” function and saute the onion and garlic with some olive oil in the instant pot. Add in the beef and saute until the beef is completely brown on all sides. Add in the carrots, spices and potatoes. Stir well and then add in the mushrooms and crushed tomatoes. Finally add the vegetable stock but make sure to add the amount or stock you want to have at the end of the cooking since it won’t evaporate in the instant pot. Press “cancel” and then press “pressure cook”. Set the time for 25 minutes and once the cooking time is done, let the pressure release naturally for then minutes and then do a quick release.

I hope this receipt warms your belly throughout the cold winter months!

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