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Italian-style beef stew
Italian-style beef stew

Italian-style beef stew

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 

Preparation

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