Italian Beef Stew

My lady friend was still feeling under the weather, so tonight I worked up Comfort Food Dinner #2…Italian Beef Stew, heavy on the veggies.

2 1/2 pounds chuck roast cubed
1/4 cup olive oil
1 medium onion diced
3 medium carrots diced
2 large celery ribs diced
1 Orange bell pepper
8 ounces Bella mushrooms sliced
1 cup dry red wine
2 cups low sodium beef stock
Salt and pepper to taste
1 tablespoon fresh rosemary
A few springs of thyme
1 large bay leaf
Handful of parsley

Preheat oven to 300f and make room on the middle rack for a large Dutch oven. Heat a large Dutch oven to medium-low heat, then add the olive oil, carrots, celery, bell pepper and onion. Cook for 5 minutes then add the mushrooms, turn heat to medium, and continue to cook stirring frequently.

While the veggies are sauteing, pat the chuck roast cubes dry. Once the mushrooms release their water and most of it has evaporated from the pot, season the beef cubes with salt and pepper and add to the pot.

Coat the beef with the veggies and oil. Let the beef cook for 5-10 minutes. Next, turn heat to medium-high and add the wine and cook for 5-7 minutes or until it mostly evaporates and absorbs into the beef. Using a wooden spoon scrape up all of the brown bits while the beef is cooking.

Add the beef stock, rosemary, thyme, some parsley and bay leaf and stir it all together. Cover with a tight-fitting lid and cook in the oven for 2 1/2 hours or until tender. For the last 30-45 minutes braise with no lid to thicken the sauce and add a bit of color to the meat.
Once the beef is tender remove the pot from the oven.

I served this on a bed of quinoa, cooked with spare beef broth and a little butter. Also a side toasted rosemary/olive oil bread. Adorn with fresh parsley, both flakes and as greenery.

A hearty, cool weather dinner full of flavor!