A hearty Italian braised beef stew with tender chuck beef slow-cooked in red wine with aromatic vegetables, herbs, and crushed tomatoes for rich, comforting flavors.

italian

Nutrition

Provides high protein from beef with moderate calories and nutrients from vegetables, though higher in saturated fat and sodium.

Calories	300 kcal
Energy	1255 kJ
Protein	30 g
Total Fat	18 g
Saturated Fat	6 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	9 g
Cholesterol	65 mg
Carbohydrate	4 g
Sugars	3 g
Dietary Fibre	1 g
Sodium	225 mg

*per serving

Gluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Italian Braised Beef Stew

Town & Country Markets

8

Name: Italian Braised Beef Stew — Tasty Bites
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Ingredients: 3.5 pound Beef Chuck (Cut into 1 1/2-inch chunks); Salt And Pepper; 0.5 cup Extra Virgin Olive Oil; 2 medium Carrots (Diced); 2 stalk Celery (Diced); 1 medium Onion (Diced); 4 clove Garlic (Minced); 2 tablespoon Basil (Fresh, chopped); 2 tablespoon Parsley (Fresh, chopped, divided); 1 tablespoon Italian Seasoning; 2.5 cup Red Wine (Medium-bodied); 1 ounce can Crushed Red Tomatoes (28 ounces)

servings

0

per serve

0

minutes

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Ingredients

3.5 pound Beef Chuck Cut into 1 1/2-inch chunks

Salt And Pepper

0.5 cup Extra Virgin Olive Oil

2 medium Carrots Diced

2 stalk Celery Diced

1 medium Onion Diced

4 clove Garlic Minced

2 tablespoon Basil Fresh, chopped

2 tablespoon Parsley Fresh, chopped, divided

1 tablespoon Italian Seasoning

2.5 cup Red Wine Medium-bodied

1 ounce can Crushed Red Tomatoes 28 ounces

Equipment

Dutch oven or heavy pot

Paper Towels

Knife

Cutting board

Instructions

Pat beef dry with a paper towel. Sprinkle with salt and pepper. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, add half of the beef to pot and cook until very browned, being careful not to overcrowd the pot. Transfer batch to paper towel-lined plate and brown second batch. Transfer to plate.

Reduce heat to medium and add carrots, celery and onion to the pot. Stir until they begin to brown, about 10 minutes. Add garlic, basil, half of parsley and Italian seasoning; cook for another minute or two.

Add a cup of the wine and cook until it's almost evaporated. Return the meat to the pan.

Raise the heat to high and add the remaining wine and crushed tomatoes. Bring to a simmer, cover, reduce the heat to low, and cook for about 90 minutes over low heat. Alternatively, you can place pot in a preheated 350°F oven for 2 hours or until meat is tender.

Taste and adjust seasoning as desired with salt and pepper and garnish with remaining parsley.