The Coziest Italian Beef Stew | Fall-Apart Tender with Roasted Mushrooms

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork can be more affordable and lean cuts of beef are healthier.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can provide a similar flavor without alcohol.

Cut the chuck roast into chunks.

Season the beef with salt, pepper, and dredge with flour.

Set the seasoned beef aside.

Chop 2 medium onions and cut baby carrots into bite-sized pieces.

Heat a Dutch oven over medium-high heat and add olive oil.

Brown the beef in batches for about 5 minutes on all sides, then transfer to a bowl.

Add chopped onions and carrots to the pot, season with salt, and cook for about 8 minutes until softened.

Add grated garlic and 2 heaping tablespoons of tomato paste, warming through.

Return the beef to the pot and add 4 cups of beef broth, 2 bay leaves, 2 teaspoons of dried oregano, 1 heaping teaspoon of dried thyme, 1 teaspoon of crushed red pepper flakes, and 2 small cans of crushed tomatoes.

Add 1 tablespoon of honey and season with salt and pepper.

Bring to a boil, then reduce heat to low and cover, simmering for 1.5 hours.

Prepare mushrooms by cleaning, slicing, and roasting at 400°F for 15-20 minutes with olive oil, salt, and pepper.

Peel and dice 2 lbs of potatoes, soaking them in cold water until ready to use.

After 1.5 hours, add drained potatoes and roasted mushrooms to the stew, season with salt, and simmer for 45 minutes until potatoes are fork tender.

Garnish with finely chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: