Italian Beef Stew Recipe

Heat 1 tablespoon of olive oil in a large enameled cast iron pot over medium-high heat.

Add the celery and onion, then sauté for 4 minutes.

Add the garlic and sauté for 1 minute longer.

Pour the mixture into a heat proof bowl, then set aside.

Place the beef in a large resealable bag.

Add the flour and season with 1 teaspoon of salt and ½ teaspoon of pepper.

Seal bag, then toss well to evenly coat the beef in the flour.

Return the pot to medium-high heat, then add the remaining 3 tablespoons of olive oil.

Once the oil is hot, add half of the beef.

Cook for 4 to 5 minutes, tossing occasionally until the beef has browned.

Transfer the browned beef to a plate.

Add another 1 tablespoon of oil to the pot, then add the remaining half of the beef to brown.

Slowly add 1 cup of broth, red wine vinegar, and the beef on the plate.

Cook, stirring frequently while scraping the bottom of pan, until the sauce has thickened.

Add the remaining 3 cups of beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, mushrooms and sautéed veggie mixture.

Bring the mixture just to a boil, stirring frequently.

Season with salt and pepper to taste.

Reduce the heat to low, then cover the pot and simmer for 1½ hours, stirring occasionally.

Add the potatoes and carrots, then cook about 1½ hours longer until the beef and vegetables are tender.

Serve warm with a sprinkle of fresh basil, parsley, and parmesan, if desired, and enjoy!