Italian Braised Beef Stew with Red Wine and Potatoes

What you need

• 800 g (1 3/4 lb) beef chuck, cut into 3 cm cubes
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 150 ml (2/3 cup) dry red wine
• 200 ml (3/4 cup) tomato puree, passata
• 400 ml (1 2/3 cups) beef stock, hot
• 500 g (1 lb) potatoes, peeled, cut into 3 cm chunks
• 2 leaves bay leaves
• 1 sprig rosemary
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Pat the beef dry with paper towels and season with salt and pepper.

2. 2

   Heat the oil in a heavy pot over medium-high heat. Brown the beef in two batches until deeply colored on all sides, 5-6 min per batch. Move it to a plate.

3. 3

   Lower the heat to medium. Add the onion, carrots and celery and cook, stirring, until soft, about 8 min. Add the garlic and cook 1 min.

4. 4

   Pour in the wine, scrape up the browned bits and boil until almost gone, 3-4 min.

5. 5

   Return the beef with its juices. Add the tomato puree, stock, bay and rosemary and bring to a simmer.

6. 6

   Cover with the lid slightly ajar and cook over low heat for 1 h, stirring now and then. Add a splash of water if the pot gets dry.

7. 7

   Add the potatoes and a little salt, cover again and cook until the beef and potatoes are tender, 35-40 min.

8. 8

   If the sauce is thin, uncover and simmer 5-10 min. Remove the bay and rosemary, adjust the salt and rest the stew 5 min before serving.

Imported from cookingwithnonna.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.