A welcoming and hearty beef stew with Italian herbs and loads of flavour.
This beautiful Italian style beef stew is super hearty and packed full of flavour. Flavoured with earthy Italian herbs like rosemary and bay, It’s exactly what you need to weather the coming winter months.
The key to achieving flavour is long and slow cooking, browning the meat and sauteing the vegetables properly will take this stew to the next level. Don’t be afraid to just let the pot bubble away on the hob.
Another important thing to keep in mind is the quality of the ingredients, whenever possible try to buy organic vegetables and free-range meat.
In terms of beef, go for cuts better suited to slow cooking. Meat from the round, oxtail, cheek, chuck start off tough and become tender as they cook, they also tend to be more flavourful.
To add to the richness of the dish, choose a full-bodied red wine, it will make the sauce taste out of this world. Feel free to double the quantity so you can enjoy the leftovers the day after!
Serve with mashed potatoes or a thickly sliced piece of fresh bread.
Chop the carrot into circles, roughly chop the onion and slice garlic.
Add the olive oil to a large saucepan and place on medium heat. Add the onion and garlic to the pan. Cook until the onions have softened and have started to brown.
Add the carrots to the pan and saute.
Add beef to the pan, stirring occasionally.
Add the passata, red wine, rosemary and the bay leaf and bring to a simmer, deglazing the bottom of the pan.
Stir in the broccoli and add the lid to the saucepan.
