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This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.
Ingredients
- olive oil: 2 Tbsp
- lean top round: 2 pound (cut into 1-inch cubes)
- sweet onions: 2 piece (diced)
- large chunks of celery: 2 cups
- carrots, peeled and cut into large rounds: 4 piece
- crimini mushrooms: 1 pound (sliced)
- garlic: 2 Tbsp (minced)
- dry red wine: 2 cups
- tomatoes: 4 piece (chopped)
- ½ pounds red potatoes (such as Red Bliss): 1 piece (cut into 1-inch chunks)
- basil: 1 Tbsp (dried)
- thyme: 1 tsp (dried)
- marjoram: 1 tsp (dried)
- sage: 0.5 tsp (dried)
- quart beef stock: 1 piece
- tomato sauce: 2 cups
Metric Conversion
Stages of cooking
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Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
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Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
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Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
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Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
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Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours. naples34102
