Beef Stew

Beef Stew

Beef Stew



Servings:
8 to 10 Servings
Quantity
Ingredients
2 pounds
Beef stew meat, fat trimmed
2 tablespoons
Fresh Sage, Rosemary and Thyme blend, finely chopped, divided
To taste
Black pepper
1/4 cup + 2 tablespoons
Olive oil
1 cup
Carrots, 1/2-inch rounds
1 cup
Celery, medium dice
1 each
Large brown onion, medium dice
1/3 cup
Shallots, medium dice
1/4 cup
Garlic, finely chopped
2 cups
Mushrooms, quartered
To taste
Kosher salt
1/4 cup
Red wine
1 pound
Russet Potatoes, medium dice
2, 14.28 oz cans
Carmelina 'e...San Marzano® Organic Italian Whole Peeled Tomatoes in Puree
6 cups
Beef broth
8 ounces
Green peas, frozen
1, 14.28 ounce can
Carmelina Brands® Italian Red Kidney Beans

 In a large metal mixing bowl, marinate meat with 1 tablespoon of herbs, black pepper, and 2 tablespoons olive oil. Toss to coat and refrigerate for 30 minutes. In a large stockpot, heat the remaining olive oil over high heat. Carefully add beef and sear on all sides until nicely browned. Lower heat to medium, and add carrots, celery, onion, shallots, garlic, and mushrooms. Add remaining herbs, and salt and pepper to taste. Continue to cook until tender; about 7 minutes. Return the beef to the pot with vegetables; add red wine and let reduce for 1 minute. Add potatoes, Carmelina ‘e…San Marzano® Organic Italian Whole Peeled Tomatoes in Puree, and beef broth. Stir stew to combine, bring to a boil, and then reduce to a simmer. Continue to simmer stew for 45 minutes. Add frozen peas and Carmelina Brands® Italian Red Kidney Beans. Stir to combine. Continue to simmer stew an additional 45 minutes on low, stirring occasionally. Check seasoning and remove from heat. To serve, ladle into individual soup bowls. Mangia bene!