slow braised

In addition to tender chunks of beef and carrots and a deeply flavored sauce, this Slow Braised Italian Beef Stew also features fire-roasted tomatoes, briny olives, pearl onions and lots of fresh rosemary for a delicious taste of Italy!

Slow Braised Italian Beef Stew

garlic salt

onion powder

black pepper

well-marbled beef chuck roast (trimmed of large pieces of fat and

extra virgin olive oil

onion (finely chopped)

garlic (finely minced)

tomato paste

Italian seasoning

brown sugar

anchovy paste

all-purpose flour

dry red wine

tomatoes

beef

rosemary (divided)

Worcestershire sauce

capers (drained and rinsed)

salt

carrots

pearl onions

Kalamata olives

Combine garlic salt, onion powder and pepper in a small bowl and stir to combine. Set aside.

Cut the beef into chunks about 1½-2 inches in size, trimming off any large areas of fat. Place the meat in a large bowl. Sprinkle the garlic salt mixture over the beef and stir well to coat.

Preheat the oven to 325˚F. In a large heavy-duty pot or Dutch oven, heat 1 tablespoon of the oil until hot and shimmering. Add ½ of the seasoned beef and spread to a single layer. Cook undisturbed for 3-4 minutes or until the underside of the beef is well browned. Stir, flipping the meat to the opposite side.

Continue to cook for another 3-4 minutes, stirring once to redistribute meat halfway through. Remove meat with a slotted spoon to a large clean plate or bowl. Add another tablespoon of oil to the pot and repeat the searing with the second half of the beef, adding the second batch again to the plate (or bowl).

Lower the heat to medium-low and add the onions, stirring occasionally for 3 minutes until softened. As the onions begin to release their juices, scrape the brown bits from the bottom of the pan. Add the garlic, tomato paste, Italian seasoning, brown sugar and anchovy paste. Cook, stirring frequently until tomato paste is darkened, about 2-3 more minutes.

Add the beef (with any juice that has accumulated in the bowl) back to the pan. Sprinkle with the flour and stir until the flour is dissolved, about 2 minutes.

Add the wine, bring the mixture to a boil and cook for about 5 minutes, until the liquid is reduced to about one half. Add the tomatoes, beef (or chicken) broth, 1 tablespoon of the chopped rosemary, capers and Worcestershire sauce. Bring to a boil, cover tightly and transfer to the oven. Cook for 1½ hours.

Remove the pot from the oven and add the carrots and pearl onions. If there&#39;s not much liquid in the pot, add ½-1 cup of additional broth. Return the pot to the oven for another 60 to 90 minutes or until the beef and carrots are nice and tender (check after 60 minutes and every 10 minutes after that).

Stir in the olives and the remaining tablespoon of fresh rosemary, cover and allow the stew to sit on the stovetop for 20 minutes before serving.

See the suggestions above in the post on what to serve with this stew.

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Slow Braised Italian Beef Stew

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