Italian Beef Stew

Italian Beef Stew 002

Does the weather have you longing for county fairs, bonfires, and soup? I can hardly wait to unpack my things that have been tucked away for the summer like boots and sweaters. I have the same excitement about the dishes I will prepare during the cooler weather. Just a few days of cooler weather and I was in the kitchen not only making a big pot of chili, but I also made this fabulous Italian Beef Stew!

I have always loved the change of seasons, but I think living in “gnat country” has me favoring fall a little more these days. We had a busy weekend cleaning up around the farm.  It was nice to have dinner in the crock pot and ready when we came in after a hard day’s work. The addition of tomatoes and Italian herbs was a delicious change from my traditional beef stew. I use chuck in my stews because it cooks up so tender and flavorful. I would also recommend a good aged Parmesan cheese for serving. Do not buy pre-shredded or that awful stuff in the green container!  This is delicious served with garlic bread!
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Italian Beef Stew
 
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Ingredients
  • 2 c. carrots, peeled and chopped into ½-inch pieces
  • 3 stalks celery, chopped into ½-inch pieces
  • 1 lg. yellow onion, diced
  • 3 tsp. minced garlic
  • Extra-virgin olive oil
  • 2½ lb. chuck roast, cut into 1 to 2-inch pieces
  • All-purpose flour
  • Salt and freshly ground black pepper
  • 3 c. low-sodium beef broth
  • 1 c. dry red wine
  • 2 (14.5-oz.) cans diced tomatoes
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • ½ tsp. dried marjoram
  • 2 bay leaves
  • 1½ lb. potatoes, peeled and diced into 1-inch pieces
  • 3 tbsp. chopped fresh basil
  • 2 tbsp. chopped fresh parsley
  • Parmesan cheese, for serving
Instructions
  1. Heat a few tablespoons olive oil in a skillet over medium-high heat. Once hot add the carrots, celery, and onion and sauce until lightly golden. Add garlic and saute 30 seconds longer. Add to your crock pot.
  2. Add a little more oil to the skillet.
  3. Sprinkle the beef with salt and pepper and coat with flour. Sear in the skillet in batches, adding to the crock pot after each batch has browned.
  4. Add beef broth, wine, tomatoes, oregano, thyme, marjoram, bay leaves, and potatoes to the crock pot. Stir, cover and cook on high for several hours.
  5. Just before serving stir in the basil and parsley. Top each bowl of stew with Parmesan cheese and serve with garlic bread.

 

 

 

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Amye’s Favorite Recipes form 2012

Happy New Year!
I hope that everyone had a wonderful Christmas and I wish you all a very blessed and prosperous new year.
I’m thankful for the time spent with family and friends during the holidays.  We had a great Christmas and then brought the new year in with family and friends in Savannah.
I had several different ideas for my first post in 2013.  My first thought was doing a “2012 Most Popular” post, featuring the posts that were viewed most often.  However, what I’ve ended up doing is my top picks from 2012.  It was harder to narrow the list than I had thought.  I wanted to keep it to 10 or 12, but I just couldn’t leave any of these picks off of my list.  So, here are my top 15 picks from 2012.
  Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
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Chuck Roast

This is definitely a Sunday dinner kind of roast, but we had it on Tuesday night.  It is oh so good, just like a roast that would have been on Grandma’s table!  For years I thought that my family simply didn’t like pot roast.  Now I know better…they just didn’t like how I cooked roast.  Thank you Mary for pointing me in the right direction!!  Hands down, this is the very best roast I’ve ever cooked!

We went to church with my mother-in-law a few weeks ago.  We had a wonderful lunch in the fellowship hall after the service.  Greg’s cousin, Mary, had cooked the best roast!  So before we left church I made sure to find out exactly what she did.  Here is her recipe,  I only added bell pepper.

Chuck Roast
 
Author:
 
Ingredients
  • 4 lb. chuck roast
  • 2 tbsp. vegetable oil
  • kosher salt
  • freshly ground black pepper
  • garlic powder
  • all-purpose flour
  • 1 onion, sliced
  • 1 bell pepper, sliced (optional)
  • 1 (10¾-oz.) can cream of mushroom soup
  • 1 envelope Lipton Beefy Onion Soup Mix
Instructions
  1. Preheat oven to 250 degrees.
  2. Sprinkle roast with salt, pepper and garlic powder on all sides. Coat with flour, set aside.
  3. Mix cream of mushroom soup and soup mix together in a bowl and set aside.
  4. Heat the oil in a large Dutch oven. Add roast and sear on all sides over medium high heat.
  5. Add onions and bell peppers and pour soup mixture on top of roast. Cover and place in 250 degree oven and bake for 4 hours.
  6. With 2 forks break apart, stir to coat with gravy and serve.
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Carnita-Style Beef with Peppers and Onions

carnitas

I like pot roast as much as anyone.  But judging from the looks I got from my family after telling them I was planning to have pot roast for dinner, I think they are ready for a change.  After I got everyone off to work and school I started looking through stacks of cookbooks trying to find something different to do with my chuck roast.  I found this recipe in Perfect One-Dish Dinners by Pam Anderson and my family loved it.

beef-2

 

Carnita-Style Beef with Peppers and Onions
 
Author:
 
Ingredients
  • 2 boneless chuck roasts, 2½ - 3 lbs. each
  • 6 tbsp. olive oil, divided
  • 2 tbsp. + 2 tsp. ground cumin, divided
  • 2 cans (4.5-oz. each) green chiles, undrained
  • ¼ c. chili powder
  • 2 tsp. dried oregano
  • 8 garlic cloves, minced
  • 1 qt. chicken broth
  • 3 lg. onions, each peeled and cut into 12 wedges
  • 3 lg. multicolored bell peppers, cut into 12 wedges
  • flour tortillas, warmed
  • sour cream
  • fresh cilantro sprigs
  • limes, cut into wedges
Instructions
  1. Adjust oven racks to the lowest and middle positions. Heat oven to 400 degrees. Heat a large heavy roasting pan over two burners on low heat.
  2. Meanwhile, place roasts in a large bowl, coat with 2 tbsp. oil, and season with 2 tbsp. cumin and a generous sprinkling of salt and pepper. Mix chiles, chili powder, remaining 2 tsp. cumin, and oregano in a small bowl.
  3. A few minutes before searing, increase heat to a strong medium-high heat. Add roasts and sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roasts to a plate, set aside. Add garlic to pan and cook, stirring until fragrant and golden, about 30 seconds. Add chile mixture and cook, stirring, to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer, and return roasts and any juices on plate to pan.
  4. Place a sheet of heavy-duty foil over pan, pressing down on foil so that it touches roasts. Seal foil around edges and repeat with a second sheet of foil to seal completely. Continue cooking on medium-high until juices bubble. Set pan on middle oven rack and cook for a total of 1 hour and 45 minutes.
  5. Meanwhile, about 30 minutes before roasts are done, toss onions and peppers with remaining ¼ c. oil and sprinkle with salt and pepper. Spread on a baking sheet, place on bottom oven rack, cook until crisp-tender, about 20 - 30 minutes.
  6. When roasts are done, remove from oven, cool, and shred meal into bite-size pieces with two forks.
  7. Serve with peppers and onions, warm tortillas, sour cream, cilantro sprigs and lime wedges, shredded lettuce and chopped tomatoes.
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