Crock-Pot Italian Beef Stew
If you don’t own a Crock-Pot, this recipe can also be made just as easily simmering on very low heat on your stovetop for 3 to 4 hours.
Furthermore if you're not into herbs/spices and - just like her - you consider yourself a bit of a purist, you might consider cutting down the quantity of herbs used. I like it as it is, but I do like strong flavors.
2 lbs / 900 gr lean top round, trimmed and cut into 1-inch cubes
⅓ cup / 1.8 oz / 50 gr almond meal/flour
4 medium carrots, chopped into ½-inch thick pieces (about 2 cups)
3 stalks celery, chopped into ½-inch thick pieces (about 1 ½ cups)
2 large onions, diced
3 cloves garlic, finely minced
2 cups / 500 ml Italian red wine
2 cups / 500 ml low-sodium beef broth
1 (15 oz / 425 gr) can diced tomatoes
1 ½ lbs / 700 gr potatoes (Russet or Red Bliss), peeled and diced into 1-inch pieces
1 lb / 453 gr crimini mushrooms (optional)
½ teaspoon dried thyme
¾ teaspoon dried rosemary, crushed
½ teaspoon dried marjoram
1 bay leaf
Fine grain sea salt
Ground black pepper to taste
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add carrots, celery, onion and saute until lightly golden, about 5 to 6 minutes. Add garlic and saute for 30 seconds longer.
Transfer veggie mixture to a bowl and set aside.
Return the pot to medium-high heat, add remaining 2 tablespoons of olive oil. Add beef and cook stirring occasionally until the beef has browned. Transfer beef to a bowl and set aside.
Deglaze the pot with the red wine, stirring well and bringing to a full boil to loosen and dissolve all pot drippings. Turn the heat off and set aside.
Place beef, red wine, beef broth, tomatoes, potatoes, mushrooms (if using), veggie mixture, oregano, thyme, rosemary, marjoram and bay leaves to the Crock-Pot and season with salt and pepper.
Cover and cook on low heat for about 8 to 10 hours until beef is very tender and the sauce is uh-mazign!
Serve warm with something delicious on the side such as a creamy polenta.