Beef Stew Italian-Style
Recipe by Gabriele Bertaccini
Ingredients:
Boneless stewing beef – 1 lb
EVOO – 1 TBS
Carrot – 1, quartered
Onion – 1 medium, quartered
Garlic – 1 head, halved crosswise
Tomato Paste – 1 TBS
Balsamic Vinegar – 1/4 C
Dry Red Wine (opt) – about 3 3/4 cup
Bay Leaves – (opt)
Marjoram- 3 sprigs
Beef Broth (any stock or water) – 1 Cup
Water – 1 Cup
Small Red Potatoes – 1 lb
Carrots – The rest of your bunch
Crusty bread to eat with your stew
Instructions:
Preheat oven to 350°F with rack in middle.
Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Cut into chunks.
Heat oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
Reduce heat to medium, then add carrot, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
Add vinegar and cook, stirring, 2 minutes.
Stir in wine, bay leaves, and marjoram and boil until wine is reduced by about two thirds, 10 to 12 minutes.
Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover with a tight-fitting lid and braise in oven, covered in liquid, until meat is very tender (test with a fork that it’s soft), about 2 1/2 hours.
Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1- inch).
Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.