Hearty Italian Beef Stew

Sorry for the dark photo! I apparently never take out my real camera and instead whip out my iphone4s because it's just so much easier and what can I say... I am so lazy. SO LAZY!

Winter is still amongst us, but the snow has come and gone (i miss fort drum snow!), but there is still a slight chill in the air. Nothing better than a hot steamy bowl of soup on a cold cold day. Soups and stews are not specialty, but there's no harm in just testing out recipes here and there.

This Italian beef stew turned out good, but not great. The meat and vegetables were tender and delicious, but I mistakenly added an extra can of tomato paste and on top, seasoned with a little too much salt. If you make this soup, don't make the same mistake I did! I'm sure the stew itself is delicious!

Hearty Italian Beef Stew

• 2 Tbsp cooking oil, divided
• 2 lb beef round roast
• Salt
• Pepper
• 1 large onion, sliced into thin wedges
• 2 large carrots, cut into 2 inch pieces (split in half if they
• 8 oz red potatoes, skin-on, quartered
• 1 14.5 oz can reduced-fat/sodium chicken broth
• 6 oz tomato paste
• 1 cup red wine
• 4 clove garlic, minced
• 1 sprig rosemary (or 1 tsp dried)
• 2 sprigs each thyme, and oregano (or 1/2-1 tsp each dried)
• 2 Tbsp cornstarch
• 1 cup spinach leaves, chopped
• 1 cup basil leaves, chopped

1. Heat 1 Tbsp oil in a large pan over high heat until very hot.
2. Cut roast into 2-inch chunks and season with salt and pepper.
3. Add half of the meat to the pan, searing for 1-2 minutes, until nicely browned, before flipping or stirring.
4. Sear for another 2 minutes and use a slotted spoon to transfer meat to the crock.
5. Repeat for remaining meat.
6. Add onion, potatoes, carrots to the crock pot.
7. Add the chicken broth, wine, and tomato paste (I dropped it in by the spoonful and let it distribute while cooking).
8. Top with garlic and herbs.
9. Cook on low for ~8 hours.
10. At the end of the cooking time, remove 1/4 cup cooking liquid and whisk in cornstarch until smooth.
11. Stir slurry into the crockpot, cover, and let cook for ~20 minutes.
12. Stir in the spinach and basil and serve.

Recipe from Better Homes & Garden