• Florentine Beef Stew With Potatoes

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    • 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


    1. 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.
    2. 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.
    3. 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.
    4. This recipe yields 4 to 6 servings.
    5. 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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