Northern-Style Italian Beef Stew

1. 1

   Heat olive oil in a large skillet over medium-high heat. Cook the beef in batches in the hot oil until fully browned, about 5 minutes per batch. Transfer the browned beef cubes to a plate lined with paper towels, keeping the skillet over the heat and saving the beef drippings.

2. 2

   Cook and stir the onion, celery, and carrots in the reserved beef drippings until just softened, 2 to 3 minutes. Stir the mushrooms and garlic into the onion mixture.

3. 3

   Pour the red wine into the pan; bring it to a boil while scraping the browned bits from the bottom of the pan with a wooden spoon. Continue cooking until the wine evaporates, 7 to 10 minutes. Stir the tomatoes into the mixture.

4. 4

   Return the beef to the skillet with the potatoes, basil, thyme, marjoram, and sage. Pour the beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.

5. 5

   Reduce the heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

• Calories 544.83 kcal High
• Protein 51.94 g Good Source
• Carbs 50.91 g Moderate
• Total Fat 14.19 g Moderate
• Saturated Fat 4.64 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 107.31 mg High
• Sodium 926.96 mg High
• Fiber 8.94 g Good Source
• Sugar 19.35 g High
• Added Sugar 0.0 g Low Source
• Calcium 177.4 mg Moderate
• Iron 7.91 mg Good Source
• Potassium 1670.59 mg Good Source
• Vitamin A 56.92 mcg_rae Low Source
• Vitamin C 21.5 mg Good Source
• Vitamin D 3.01 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷