This hearty stew is perfect for Sunday lunch but nobody forbids to make it on any other day of the week. I used bell peppers, zucchini and carrots but mushrooms, root vegetables or even potatoes would be fine in it. Depending on the cut of your meat, it will take from 2 to 4hrs to cook but it is so worth your while.
prep time 20 min cook time 2-3h
ingredients for
- 1,2 kg beef chuck (or brisket), cut into cubes
- 1 dl (1/4 cup) flour
- 2 bell peppers, cut into large pieces
- 1-2 onions, quartered
- 1-2 zucchini, cut into thick rounds
- 1 celery stick, cut into large rounds
- 3 carrots, cut into thick rounds
- 4 garlic cloves, chopped
- extra virgin olive oil
- glass of red wine
- small can (125g) of tomatoes
- 2 bay leaves
- fresh parsley, rosemary and thyme, finely chopped
- salt and pepper
1. Dry the beef cubes with paper towels and season with salt and pepper. Toss the beef with the flour (do not flour the beef until you are ready to brown it).
2. Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Add the flour-coated beef to the hot pan in batches and in a single layer making sure you do not over crowd the pot. Sear on all sides until the beef turns golden brown. Remove the seared beef to a plate and continue searing until all the beef is browned. Set aside.
3. Add more oil to the pan or Dutch oven if needed. Add the onions, peppers, carrots, zucchini and celery and sauté for about 5-7 minutes. Add the garlic and sauté for another 1 – 2 minutes. IF you want your veggies to remain crunchier, add them only for the last hour of cooking.
4. Add the red wine and bring to a boil scrapping the bottom of the pan to release the brown bits. Cook on medium high heat for about 5 minutes. Add the tomato, rinse the can and add to pan. Return the beef to the pot with all the collected juices. Add water (just enough to almost cover the meat). The veggies release water while cooking. Add salt, pepper, herbs and bay leaves. Bring to a boil, then lower to simmer and cover the pot.
5. Let simmer covered at lowest heat for 2h. Depending on the cut of your beef, it may take longer.