Italian Beef & Potato Stew
Ingredients
2-3 tablespoons olive oil
1 medium onion (minced)
1/4 cup pancetta (cubed)
1-2 stems rosemary (fresh)
1 clove garlic (minced)
1 pound stewing beef (cut into chunks)
4-5 medium potatoes (peeled and cut into large chunks)
2 tablespoons tomato paste
1/2 teaspoon oregano
1-2 dashes pepper or hot pepper flakes
2-3 cups water or low sodium vegetable broth*
*If using water then add a low sodium bouillon cube.
Instructions
1. In a large pot add the olive oil and minced onion, cook on medium heat until transparent (2-3 minutes). Add the pancetta, rosemary and garlic, saute 2-3 minutes.
2. Add the beef (toss the beef with about 3-4 tablespoons of flour before adding) and cook on low heat for about 5-8 minutes, turning often so the meat browns and nothing burns.
3. Add the potatoes, tomato paste, oregano, hot pepper flakes and broth (or water and bouillon cube). Cook on low covered for about one hour or until tender and thickened. Taste for salt before serving.* Enjoy!
* TIP - Don't salt the stew before because the bouillon or broth can be salty.
How to store stew?
Make sure to place the stew in an airtight container when it is completely cool. It will keep for up to three or four days in the fridge.
It can also be frozen, be sure to freeze in a freezer safe container. It will keep for up to three months in the freezer. Thaw the stew overnight in the fridge before reheating.
So if the cooler weather has started to come your way, I hope you give this hearty Beef and Potato Stew a try and let me know what you think. Buon Appetito!
HAPPY COOKING!!🍳🍳