Recipe by Dee514
Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day.
Top Review by Whirlwind
I made this exactly as stated about a month ago and I must say it was excellent. You are right, the next day is even better! Off to make it again right now... perfect for this drizzly fall day.
- 2 lbs lean beef or 2 lbs veal, cut into cubes (or 1 pound of each)
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 lb white mushrooms or 1 lb baby bella mushroom, cleaned and cut into quarters
- 3 -4 tablespoons olive oil
- 1 (28 ounce) can Italian plum tomatoes (or 2 14 ounce cans of tomato puree)
- 4 -6 carrots, cut into 1 inch pieces
- 5 large peeled potatoes, cut into bite sized pieces
- 1 lb fresh green string bean, cleaned and cut into bite sized pieces
- 1⁄2 cup dry red wine
- 1 bay leaf
- 1⁄4 teaspoon dried basil, crushed (optional)
- 1⁄4 teaspoon dried oregano, crushed (optional)
- salt, to, your, taste
- pepper, to, your, taste
- 1 quart boiling water
Directions See How It's Made
- In a 6 quart pot, brown the meat with the onions in oil.
- Add the mushrooms, and cook until the juices start to run.
- Add the tomatoes, basil, oregano, garlic, wine and bay leaf to the pot and cook for about 15-20 minutes, stirring occasionally.
- Add the carrots, potatoes and just enough boiling water to cover the vegetables.
- Continue cooking, stirring occasionally, for about another 15-20 minutes, or until vegetables are almost tender.
- Add the green beans and a bit more boiling water if necessary to cover the green beans.
- Continue cooking over medium low heat until all vegetables are tender, about 10 more minutes.
- Add salt and pepper to taste, stir well.
- Serve with a good crusty bread.