Florentine Beef Stew With Potatoes
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 lb trimmed beef stew meat cut 1" cubes (such as chuck)
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 med onion minced
- 1 med carrot minced
- 1 med celery rib minced
- 3/4 c. dry red wine
- 1 can peeled tomatoes - (16 ounce) coarsely minced, juices reserved
- 1 tsp tomato paste
- 2 Tbsp. minced fresh basil
- 2 Tbsp. minced parsley
- 3 med potatoes peeled, and cut into 1/2" cubes
- In a large Dutch oven, heat the extra virgin olive oil over medium-high heat. Add in the meat in 2 or possibly 3 batches and cook, turning the pcs occasionally, till browned on all sides, 6 to 8 min per batch. Return all the beef to the pot. Season with the salt and pepper.
- Add in the onion, minced carrot, and celery to the pot and reduce the heat to medium. Cook, stirring often, till the vegetables begin to soften, about 5 min. Add in the wine and bring to a boil, scraping up the browned bits from the bottom of the pan. Cook till the wine evaporates, 4 to 6 min. Add in the tomatoes with their juices, the tomato paste, 1 Tbsp. basil, and 1 Tbsp. parsley.
- Cover and reduce the heat to low. Simmer, stirring occasionally, 1 hour. Add in the potatoes and simmer 30 to 45 min longer. Sprinkle with the remaining basil and parsley. Serve immediately.
- This recipe yields 4 to 6 servings.
- Comments: The Florentines have a knack for cooking beef, certainly because the best steer in Italy is from Tuscany. This kind of saucy stew is called a stufatino.
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