Braised Italian Beef Stew

Recipe by SkinnyMinnie
READY IN: 3hrs 15mins




  • Sprinkle beef with salt and pepper.
  • Place it in a wide, deep baking pan (like a turkey roaster).
  • Preheat the broiler, and put the rack 4" from the heat, or enough room to allow for the pan.
  • Put the meat under the broiler and leave the door ajar so the element stays lit.
  • Broil for about 15 min, or until a deep brown.
  • Turn it over, and broil for 5 min more.
  • As the meat cooks, heat the olive oil in a skillet over medium heat.
  • Add the onion, celery, and carrot.
  • Increase the heat to high and cook, stirring occasionally, for about 5 min, or until softened. If the vegetables begin to burn or stick, turn the heat down.
  • Add the garlic to the softened vegetables.
  • Reduce the heat to medium low and cook, stirring occasionally for another 3-4 minute.
  • Scrape the softened vegetables into the pan with the browned meat.
  • Add the wine (or beef broth), tomatoes, thyme, and bay leaf.
  • Heat oven to 300ºF.
  • Cover the pan with foil, and crimp it tightly.
  • Bake for 3 hours.
  • Remove the pan from the oven, and remove the meat to a serving platter.
  • Remove and discard the bay leaf from the sauce.
  • Put the sauce into a blender (or use a hand held immersion blender) to blend the liquid and vegetables into a smooth sauce.
  • Cover the meat with the sauce and serve.
  • Serve with mashed potatoes. Leftovers freeze well.
  • **NOTE: For a GREAT leftover dish. Shred the leftover roast in a skillet with the leftover sauce (like BBQ pork/beef) with two forks. It is easier to do when the roast is warmed. Serve this over the pasta of your choice, we like fettuccine.