Crock-Pot Italian Beef Stew

Crock-Pot Italian Beef Stew

If you don’t own a Crock-Pot, this recipe can also be made just as easily simmering on very low heat on your stovetop for 3 to 4 hours.

*1/06/2014 update: my cousin Cristina (aka TIY's official recipe tester) suggests, to get a thicker sauce, to take - at the end of the cooking process - half of the carrots and potatoes place them in a blender with the juice and pureeing everything.

Furthermore if you're not into herbs/spices and - just like her - you consider yourself a bit of a purist, you might consider cutting down the quantity of herbs used. I like it as it is, but I do like strong flavors.

Ingredients

Serves 8

4 tablespoons olive oil, divided

2 lbs / 900 gr lean top round, trimmed and cut into 1-inch cubes

⅓ cup / 1.8 oz / 50 gr almond meal/flour

4 medium carrots, chopped into ½-inch thick pieces (about 2 cups)

3 stalks celery, chopped into ½-inch thick pieces (about 1 ½ cups)

2 large onions, diced

3 cloves garlic, finely minced

2 cups / 500 ml Italian red wine

2 cups / 500 ml low-sodium beef broth

1 (15 oz / 425 gr) can diced tomatoes

1 ½ lbs / 700 gr potatoes (Russet or Red Bliss), peeled and diced into 1-inch pieces

1 lb / 453 gr crimini mushrooms (optional)

½ teaspoon dried thyme

¾ teaspoon dried rosemary, crushed

½ teaspoon dried marjoram

1 bay leaf

Fine grain sea salt

Ground black pepper to taste

Directions

Place beef in a large resealable bag, add almond meal/flour and season lightly with salt and pepper. Seal bag and toss well to evenly coat beef in flour. Shake off the excess flour and set aside.

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add carrots, celery, onion and saute until lightly golden, about 5 to 6 minutes. Add garlic and saute for 30 seconds longer.

Transfer veggie mixture to a bowl and set aside.

Return the pot to medium-high heat, add remaining 2 tablespoons of olive oil. Add beef and cook stirring occasionally until the beef has browned. Transfer beef to a bowl and set aside.

Deglaze the pot with the red wine, stirring well and bringing to a full boil to loosen and dissolve all pot drippings. Turn the heat off and set aside.

Place beef, red wine, beef broth, tomatoes, potatoes, mushrooms (if using), veggie mixture, oregano, thyme, rosemary, marjoram and bay leaves to the Crock-Pot and season with salt and pepper.

Cover and cook on low heat for about 8 to 10 hours until beef is very tender and the sauce is uh-mazign!

Serve warm with something delicious on the side such as a creamy polenta.