Loaded Italian Beef Stew
Submitted by shergood
Tender beef chunks simmer for hours with tomatoes, potatoes, carrots, and peas in this hearty Italian-style stew. Basil, dill, and thyme add layers of herb-forward comfort to every spoonful.
YIELD
4 servingsPREP
30 minCOOK
3 hrsREADY
3 hrsThis is the kind of stew that fills your kitchen with the smell of slow-cooked comfort.
Chuck roast gets floured and browned until crusty, then simmers low and slow until it practically falls apart. Tomatoes break down into a rich, herb-infused broth while potatoes and carrots soak up all that beefy goodness.
The surprise is the triple herb situation with basil, dill, and thyme working together. It gives this stew a more complex flavor than your standard beef and potato number.
Chef Tips
- Brown the beef in batches so it actually sears instead of steaming.
- Cut potatoes and carrots into similar-sized chunks so they cook evenly.
- Make this a day ahead. It tastes even better after the flavors have married overnight.
- Serve with crusty bread for soaking up the herb-rich broth.
Ingredients
Directions
Combine flour, pepper, and salt in bag.
Add meat and shake til coated.
Heat oil in Dutch oven. Brown meat on all sides. Add onion, garlic, water, tomatoes, salt, and worcestershire.
Cover, reduce heat to low and simmer 2 hours, until meat begins to get tender.
Add potatoes, onions, and carrots.
Cook 30 to 45 minutes until vegetables are done.
Add peas. Cook until heated.
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