February 4, 2013

Beef Stew


  • 2 1/2 to 3 pound sirloin steak, cubed
  • 1 (750 ml) bottle Chianti wine or other dry red wine
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Optional: 1 (4-ounce) piece pancetta, cut into 1/4-inch pieces
  • 3 medium carrots, peeled and sliced into 2 inch pieces on the diagonal
  • 1 stalk celery, thinly sliced
  • 2 cloves garlic, peeled
  • 1 small red onion, slivered
  • handful of fresh button mushrooms
  • 4 medium red potatoes, peeled and quartered
  • 2 bay  leaves
  • 1 28 ounce can of crushed tomatoes
  • 4 cups beef broth


  1. Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.
  2. Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
  3. In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. 
  4. Season the meat on all sides with salt and pepper. 
  5. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. 
  6. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, mushrooms, celery, onion, garlic, potatoes,  and bay leaves.
  7. Cook for 3 minutes. 
  8. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. 
  9. Return the meat to the pan and bring the liquid to a boil.
  10.  Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
  11. Remove bayleaves from the stew.
  12. Serve with biscuits or a crusty bread.

1 comment:

  1. Looks great! Thanks for sharing on my Walking on Sunshine FB page today. Would love for you to come to my Foodie Friends Friday linky party this week on my blog! Come on over!


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