Italian-style beef stew

Name: Italian-style beef stew
SKU: mijote-boeuf-italienne

Preparation 20 minutes

Cooking time 2 hours 15 minutes

Servings 6 to 8

Ingredients

45 ml (3 tbsp) olive oil
1 kg (2 1/4 lb) beef blade roast, cut into 3 cm (1 1/4 in.) cubes
Salt and freshly ground black pepper
500 ml (2 cups) all-purpose flour
2 medium onions, thinly sliced
15 ml (1 tbsp) garlic, finely chopped
375 ml (1 1/2 cups) white wine
300 ml (1 1/4 cups) demi-glace or 600 ml (2 1/2 cups) veal stock, reduced by half
1 can, 796 ml (3 1/4 cups), diced tomatoes
15 ml (1 tbsp) sugar
10 ml (2 tsp) dried basil
5 ml (1 tsp) herbes de Provence
2 ml (1/2 tsp) dried thyme
2 ml (1/2 tsp) crushed chili
1 large bay leaf
15 ml (1 tbsp) butter
750 ml (3 cups) white mushrooms, quartered
250 ml (1 cup) black olives, pitted
30 ml (2 tbsp) tomato paste
30 ml (2 tbsp) Italian parsley, chopped

In a skillet, heat 30 ml (2 tbsp) of olive oil over medium-high heat.
Season the beef with salt and pepper.
Flour the beef and brown on all sides in two batches.
Set aside.
In the same skillet, sweat the onion for 2 to 3 minutes.
Add the garlic and cook for another minute.
Add the white wine and reduce by half.
Pour the wine reduction into a Dutch oven.
Add the demi-glace, tomatoes, sugar and spices. Add the beef and simmer covered for about 1 hour and 45 minutes, stirring occasionally.
In a skillet, heat the butter and the rest of the olive oil over medium-high heat.
Sauté the mushrooms and set aside.
When the beef is cooked, add the mushrooms, olives and tomato paste.
Cook, covered, for about 30 minutes.
Adjust the seasoning if needed.
Serve hot over pasta, garnished with chopped parsley.