#beefstewitalienne

[johncopywriting]

My Favorite Recipes: BEEF STEW ITALIENNE

Growing up, my family wasn't particularly adventurous when it came to food. We stuck to simple, tried-and-true dishes like meatloaf and spaghetti. But when I moved out on my own and started experimenting in the kitchen, I discovered a whole world of new flavors and cuisines.

One dish that quickly became a favorite of mine was beef stew Italienne. I loved the rich, savory flavor of the beef combined with the bright, fresh flavors of the vegetables and herbs. And let's not forget about the cannellini beans - they add a delicious creaminess to the stew that takes it to the next level.

Over the years, I've tweaked the recipe here and there, adding my own personal touches and experimenting with different ingredients. But at its core, beef stew Italienne is still one of my go-to comfort foods.

Here are the ingredients you will need:

2 pounds beef chuck, cut into 1-inch cubes

Salt and pepper

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 carrots, peeled and chopped

2 celery stalks, chopped

1 red bell pepper, chopped

1 can (14.5 oz) diced tomatoes, undrained

1 cup beef broth

1/2 cup red wine

2 teaspoons dried oregano

1 teaspoon dried thyme

1 bay leaf

1 can (15 oz) cannellini beans, drained and rinsed

Fresh parsley, chopped, for serving

Now, onto the recipe:

First, season the beef with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the beef in batches and cook until browned on all sides, about 5-7 minutes per batch.

Remove the beef from the pot and set aside.

In the same pot, add the onion and garlic and sauté until softened, about 3-4 minutes. Add the carrots, celery, and red bell pepper and cook for another 3-4 minutes, until the vegetables start to soften.

Return the beef to the pot and add the diced tomatoes, beef broth, red wine, oregano, thyme, and bay leaf. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hour.

After an hour, add the cannellini beans to the pot and stir to combine. Continue to simmer, covered, for another 30-45 minutes, until the beef is tender and the vegetables are cooked through.

Remove the bay leaf and season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.

It's a dish that's perfect for a lazy Sunday afternoon, when I have plenty of time to let it simmer and fill my home with its delicious aroma. And even though it takes a bit of time and effort to make, it's always worth it in the end.

So, the next time you're in the mood for something cozy and comforting, give this recipe a try. I promise you won't be disappointed.

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