This post has been compensated by Kettle and Fire, all opinions are my own
This Italian Beef Stew is everything you want in a comforting, hearty meal with huge depth of flavor. Cooked low and slow with Italian wine, fennel, Roma tomatoes and really good beef bone broth.
If you know me, you know I like to make my own broth because there is nothing better than the best broth because it can be the foundation flavor of soups, sauces and is also perfect to moisten dry meat. If the broth is not good, then the finished dish will not be good.
There is a healthy food that is taking the world by storm and it’s nothing new. The simple act of cooking beef bones, vegetables, herbs and spices to create delicious broth has been around for thousands of years. The broth is slowly simmered to extract the collagen, amino acids and minerals that results in a nutritious liquid. The benefits of the nutrients the come from the broth can help with digestive health.
When I was contacted by Kettle and Fire to feature their broth in a recipes and after reading their story on their website I was excited to try their product. Brothers Nick and Justin came to discover the benefits of bone broth and started making their own, I knew this was a company I could get behind. Then it was time for me to try their broth for myself.
When I was thinking about what recipe to make to highlight the broth, beef stew immediately came to mind. The weather is turning cold and nothing is more comforting that a hearty bowl of stew and in honor of my husbands heritage, I made it Italian.
To make it Italian, I used ingredients that are popular in Italian cooking like a full bodied red wine, fennel, Roma tomatoes and rosemary. To develop the flavors, the stew simmers for 2 hours and the result is an intense, deep-flavored beef dish. Serve with a creamy polenta and you’ll be in Italian comfort food heaven.
I have had many requests for my the easy, creamy polenta that I served with the stew, so here it is:
Makes 4 cups
- 2 cups water
- 2 cups whole milk
- 1 teaspoon salt
- 1 cup instant ground cornmeal
- 1 tablespoon unsalted butter
Add the water and milk to a large saucepan and bring to a boil. Whisk in the cornmeal and salt until well combined. Cover and simmer for 30 minutes, whisking every few minutes so it doesn’t stick to the bottom. Stir in the butter before serving.
Kettle and Fire has an online store where you can buy their beef bone broth so you can make this Italian beef stew that will become yours and your families new, favorite comfort food.
Slow Cooker Method
This recipe also works well in the slow cooker so you can make it all year round. Prepare per the recipe to step 11. Instead of simmering on the stovetop, transfer to a preheated slow cooker and cook on low for 6 hours.
If you’ve tried this Italian Beef Stew or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 2 pounds chuck or round roast, cut into large bite size pieces
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- Salt and pepper
- 1 large onion, chopped into large pieces
- 2 medium fennel bulbs chopped, 3 cups when chopped
- 2 garlic, cloves finely chopped
- 1 ½ tablespoons fresh rosemary, chopped
- 1 tablespoon all purpose flour
- 1 cup full bodied Italian red Wine
- 2 cups beef broth
- 2 pounds carrots cut into large pieces
- 4 Roma tomatoes, seeds removed and chopped
- 1 bay leaf
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon fresh parsley, chopped, for garnish
- Season the beef with salt and pepper.
- To a large heaven soup pan or dutch oven over medium high heat, add 1 tablespoon oil and the butter.
- Add ¼ of the beef to the pan and cook until browned, turning the pieces often. Remove to a bowl.
- Repeat with the rest of the beef.
- Once all the beef is cooked, add the remaining tablespoon of vegetable oil to the pan.
- Add the onions and fennel and cook until they start to soften, about 10 minutes
- Stir in the garlic and rosemary, cook for 1 minute.
- Sprinkle with flour and mix into the vegetables well,and cook, while stirring for 1 minute,
- Add the wine, stir and simmer for 2 minutes.
- Return the beef to the pan along with the beef broth, carrots, tomatoes, bay leaf and pepper. Stir.
- Simmer for uncovered for 2 hours stirring occasionally.
- After 2 hours, remove bay leaf and serve warm garnished with parsley.
Amount Per Serving:Calories: 476 Saturated Fat: 12g Cholesterol: 109mg Sodium: 569mg Carbohydrates: 26g Protein: 33g