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Italian Beef Stew

March 7, 2015

This seems to be the end of hearty stew meals here in Southeast Florida and yet seems a bit too early for me. I love beef stew of any variety but with an Italian twist of taste I like it even more.


Italian Beef Stew


  • 4 T. Olive Oil
  • 1 T. Unsalted Butter
  • 1 Red Onion (diced)
  • 2 Garlic Cloves (minced)
  • 1 Lg. Carrot (thinly sliced)
  • 1 Lg. Celery Rib (thinly sliced)
  • 1/2 C. Flour
  • 1 lb. Beef Sirloin Tidbits
  • 2 Cans Diced Tomatoes (14.5 oz.)
  • 1 C. Beef Stock
  • 1 C. Red Wine
  • 1 Bay Leaf
  • 1 t. Dried Parsley
  • 1 T. Italian Seasonings
  • 1-2 inch Parmesan Rind
  • 1 Frozen Pkg. Green Beans
  • 1 Pkg. Baby Carrots
  • 1 C. Pearl Onions
  • 1/4 C. Parsley (chopped) (if you have it)
  • Salt and Pepper to taste


  1. Saute the carrots, celery in the 2 T. oil and 1 T. butter for about 5 minutes; add the minced garlic and saute for 5 more minutes; remove from pot and set aside
  2. Dredge the beef in the flour and add salt and pepper; add 2 T. oil to the pot; saute the beef for about 6-7 minutes browning all sides; remove and set aside (May have to do 2 batches)
  3. Add the red wine to the pot, bring to a boil and scrape all bits; reduce for about 5 minutes, return the meat and vegetable mixture to the pot and add the tomatoes, beef stock, bay leaf, dried parsley and Parmesan rind and bring to a boil; cover, reduce heat and simmer for 45 minutes while stirring occasionally
  4. Uncover and stir in the green beans, baby carrots and pearl onions; simmer uncovered for 1 hour (stir occasionally)
  5. Remove bay leaf, add salt and pepper to taste and fresh parsley
  6. Serve immediately in warmed bowls







Serves: 6

Adapted from



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