Staying Warm this Winter with an Italian Beef Stew
Seriously! You need to make this beef stew. My husband made it a few weekends ago and I loved it so much that I demanded he give me the recipe for the blog. It’s the perfect hearty stew for staying warm this winter.
Chris’s Italian Beef Stew isn’t a recipe you can find anywhere else - it’s been passed down to him from his grandmother to his mom and Chris has added his own special blend of spices to it. His secret ingredient is Merlot which adds a smooth and delicate flavor. It takes just about 30 minutes to prep and it’s great if you can start in the crockpot morning and have it ready for dinner 8 hours later. Enjoy!
Prep Time: 30 minutes
Cook Time: 8 hours
2 pounds beef (we used london broil), cut into 1-inch cubes
4-5 cloves garlic, minced
2 medium onions, chopped
4-5 stalks of celery cut into bite size pieces
4-5 large carrots, peeled and cut into bite size pieces
4-5 medium red potatoes (washed and unpeeled), cubed
1 bay leaf
1 tablespoon dried
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried thyme
Fresh Parsley (to garnish)
1 cup Merlot
1 can beef broth (14.5 oz)
2-3 cans tomato sauce (15 oz each)
In large cast iron skillet, add 2 tablespoons of olive oil and turn stove to medium heat. Lightly salt and pepper the beef. Sear the beef in the cast iron skillet, 2 minutes on each side until lightly browned. After searing cut beef into 1-inch cubes. Set aside.
Add the Merlot, beef broth, and tomato sauce to the crock pot, stir to mix.
Add the spices/seasoning and stir to mix.
Add the vegetables and cubed beef, stir to mix (Add more tomato sauce to cover the ingredients if needed).
Cover and cook on low for 8 hours