"This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers." — Chef Karen Calabro
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lean top round, trimmed and cut into 1-inch cubes
sweet onions, diced
large chunks of celery
carrots, peeled and cut into large rounds
crimini mushrooms, sliced
dry red wine
1 1/2 pounds
red potatoes (such as Red Bliss), cut into 1-inch chunks
I used two and a half pounds of stew meat because honestly, I can't afford top round. I also used sliced baby bella mushrooms instead of crimini. I did not have time to make this in a dutch oven. I browned the meat in the oil, then added it to my crockpot with the celery and the carrots. I then sauteed the onions and garlic in the drippings with a little butter until the onions turned translucent, then I deglazed the pan with the wine. I poured all of it into the crockpot, then added the tomatoes, potatoes, spices, beef stock and tomato sauce. I let this cook all day until my family got home. I made homemade yeast rolls to go with. This was one of the best stews I've ever made. It's got a beef burgundy feel to it, it's rich and decadent tasting. I had a big bowl when I got home from work and it was like eating a big hug. EXCELLENT recipe.
I don't think I would make this again, serves at least 12 and on the expensive side to make. It really needs salt and pepper. Filled my crockpot to the top. Took at least 6 hours to cook.
Add salt an pepper to taste and a little Worcestershire to taste also
Delicious! I didn't have fresh tomatoes, so I used canned diced. Also, I didn't have all the herbs recommended, so I used dried Rosemary, Thyme and Basil. Used Chiati for the red wine and it went beautifully with the finished product. Best beef stew I have ever made! Such an easy recipe too! My husband loved it!
I tried this recipe for the first time a few weeks ago. We were pleasantly surprised at how flavorful it was; we loved it so much that I am making it again today. This will be our favorite go to throughout the winter season. We did add a few other vegetables that we had around the house; this recipe easily lends itself to being tweaked to each persons liking. Having a recipe that uses such affordable cuts of meat make it even more appealing to a single income family like us; you could throw in some rice or a pasta and stretch it even that much further. Thank you so much chef Karen for this wonderful meal.
I really liked this!! I did as Sarah suggested and used stew meat! Finished up in the crock! 4 .5 hours on low! Will def make again! Only other change was in my spices..... Used an Italian blend in lieu of the above and added 2 bay leaves while in the crock!
Excellent combination/ratio of beef/red wine/tomato. The rich broth and mushrooms made this really special. We loved it.
I used a little over 2 pounds of stew meat, and I cut back the mushrooms to 1/2 pound. Other than these changes, I used the ingredients suggested by the recipe author. My stew meat was tender after 3 hours on the stove top. I can't imagine that a better cut of meat would hold together for 6 hours in the pot, and the vegetables would be nearly dissolved if cooked that long. This makes a generous amount of stew, and I had to use a 6 quart dutch oven, since I do not have a skillet large enough to accommodate this. The stew as written nearly filled my pot. The stew liquid is well-flavored, though thin (I prefer a thicker, sauce consistency for stew), and not too strongly flavored with tomato. I only have one other tiny criticism. Herb leaves turn dark and unattractive in tomato based sauces. I think it would be more appetizing to tie them up in cheesecloth and remove before serving. I can well imagine this as a soup, if everything is cut into bite-sized pieces. If you wish to make soup, I would recommend adding the carrots, mushrooms and potatoes later in the process, so the smaller pieces will not cook too long. Overall, I give the recipe four stars, both for the flavor and for the directions.
Really excellent. I used only two tomatoes and one can of tomato sauce, because I didn't want it to be too tomato-y. I added a bit of chopped green pepper, because I live in New Orleans where onion, celery and green pepper are the "holy trinity." And I didn't have the sage and marjoram handy, but it was great. I trust this recipe would survive a fair amount of experimentation. I only cooked it about 2 1/2 hours. I expect that cooking it 4-6 hours would produce mush.
* Percent Daily Values are based on a 2,000 calorie diet.
Northern Italian Beef Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 92
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