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Italian-style beef stew
Preparation
20 min
Cooking time
2 h 15 min
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
- 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.
