Italian Beef Stew

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Wanting to get a little more practice, my daughter has been cooking about once a week.  I enjoy cooking our old favorites (which sometimes makes me feel like I’m in a rut) but she enjoys finding new things for us to try.  That’s how we ended up having Italian Beef Stew.  It looked and sounded like a great recipe and it was loaded with lots of yummy veggies.  Being good Texans, we modified the recipe by doubling the beef….it’s just what we do.  

Italian Beef Stew is one of those “throw-everything-in-the-slow-cooker-and-forget-it” recipes.  Gotta love that!  We use those type recipes when we’re going to be out and about all day.  (which has happened a lot lately)  I’m telling you, one of my favorite things in life is being greeted at the door by the smell of dinner in the crock pot!  It just doesn’t get much better than knowing all I have to do is open the lid and dish it out.  That’s “comfort food” at it’s finest!    

Another great thing about this recipe is it doesn’t much matter what kind of beef you use.  For stews I buy either stew beef, an inexpensive roast or large thinner pieces of sirloin steak…. whatever is on sale or cheapest.  The cheaper cuts of meat usually need to simmer a good long time in order to be tender.  This recipe is perfect!  The longer it cooks, the better it is!  

And, it’s quite nutritious.  One of the things we learned in a nutrition class we took last year was the importance of “eating the rainbow”.  Meaning, the more colorful a dish (or food on your plate) the more well-balanced it is.  This Italian Beef Stew has just about every color of the rainbow in it.   

Here’s the Recipe:

• 2 Tbsp Olive Oil
• 3 lbs stew meat (or sirloin) cut into 1″ chunks* (this is the doubled amount)
• 1 medium onion – sliced
• 1 1/2 tsp minced garlic – or 3 cloves
• 1 cup thick sliced carrots
• 1 cup thickly chopped celery
• 2 cups fresh green beans – trimmed
• 2 large potatoes – cubed
• 7-8 cups beef broth
• 1 (28 oz) can diced tomatoes 
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Balsamic vinegar
• 1 Tbsp Italian seasoning
• 2 Bay leaves
• 1 tsp salt
• 1/2 tsp pepper

Heat oil over medium high heat and add beef cubes

Cook, stirring frequently, until well browned (only takes 2-3 minutes)

Remove from skillet and add to slow cooker (crock pot)

Add chopped vegetables and tomatoes (with juice) to slow cooker

Pour in beef broth to cover completely (I used all 8 cups, we like a lot of broth)

Add seasoning and stir 

Cook on high 3-4 hours or low 6-8 or until beef and veggies are tender

It’s best to remove the Bay leaves before serving

Serve with a nice thick slice of warm crusty bread! 

Tips:

Chopping the meat and veggies in a uniform size helps them cook more evenly.  About 1″ is a good size

 This post was linked up at The Wednesday Roundup, Wake Up Wednesday Link Party, and Merry Monday Link Party.