Nonna’s Melt-in-Your-Mouth Beef Stew • Italian Comfort Made Simple

Fill your kitchen with the irresistible aroma of Nonna’s classic beef stew! This rich and comforting dish features tender beef, wholesome vegetables, and deep, savory flavors that will bring everyone to the table. Whether you're preparing a cozy family meal or a dish to impress, this Italian favorite is perfect for any occasion.

In This Video, You’ll Learn:

✔️ How to brown beef for rich, deep flavor.
✔️ The secret to a perfectly simmered, tender stew.
✔️ Tips for achieving a thick, velvety broth.

Join Nonna as she guides you step by step through this heartwarming recipe. Don’t forget to serve it with crusty bread to soak up every last drop! 🍲💕

INGREDIENTS:

• Olive oil – 3 tbsp

• Stewing beef – 2 pounds

• Onion, chopped – 1 large

• Garlic cloves, chopped – 2

• Celery stalks, chopped – 3

• Salt – 1 tsp

• Red wine – 1 cup

• Beef broth – 3 cups

• Tomato paste – 2 tbsp

• Italian parsley – ½ cup, chopped

• Bay leaves – 3

• Italian seasoning – 1 tsp

• Carrots, chopped – 3

• Potatoes, cut into cubes – 4 large

• Black pepper – a few shakes

• Water – 1 oz

• Flour – 2 tbsp

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DIRECTIONS:

1. Prepare the Meat and Vegetables:
In a large saucepan, heat the olive oil. Add the stewing beef in small batches and brown evenly. Once browned, remove the meat and set it aside.

Nonna’s Tip: Drop a cube of meat into the oil to test the temperature—once it sizzles, you’re ready to add the rest. 

Another Tip: Brown the meat in batches to avoid overcrowding the pan. This ensures even browning and better flavor.

2. Sauté the Vegetables:
In the same pan, add the chopped onion and garlic. Sauté until softened. Add the chopped celery and carrots, and continue to cook for a few more minutes.

3. Deglaze the Pan:
Pour in the red wine to deglaze the pan, scraping up any bits from the bottom. Return the browned meat to the saucepan.

4. Simmer the Stew:
Reduce the heat, add the beef broth, cover the pan, and let it simmer gently for about 30 minutes.

5. Add Flavor and Continue Cooking:
After 30 minutes, uncover and stir in the tomato paste, chopped parsley, bay leaves, and Italian seasoning. Mix well to combine.

6. Cook the Potatoes:
Add the cubed potatoes to the stew and continue simmering until they’re tender and the stew is infused with rich flavor.

7. Thicken the Stew:
In a small bowl, mix the flour with 1 ounce of water to create a slurry. Stir it into the stew and bring everything to a gentle boil for a couple of minutes to thicken.

8. Serve:
Once the stew has thickened and all the ingredients are tender and flavorful, it’s ready to serve.

Pair with crusty Italian bread and enjoy a bowl of classic comfort—just like Nonna makes it. 💛

Buon appetito! ❤️🍝

Watch Nonna Make Rustic Beef Stew!

Tips to Enhance your Italian Beef Stew!

1. Use well-marbled stewing beef for tenderness.
   Cuts like chuck or blade roast are ideal because they break down during cooking, becoming tender and flavorful without drying out.

2. Brown the beef in batches for best flavor.
   Crowding the pan traps steam and prevents a good sear. Browning the meat in layers builds a deep, savory base for the stew.

3. Deglazing with wine lifts all the flavor.
   Adding red wine after sautéing vegetables helps loosen all those browned bits stuck to the pan—this adds big flavor to the broth.

4. Simmer low and slow for melt-in-your-mouth beef.
   A gentle simmer over time tenderizes the meat and allows all the ingredients to blend harmoniously without boiling or drying out the beef.

5. Add potatoes later to prevent mushiness.
   Potatoes cook faster than beef, so adding them after the initial simmer keeps them perfectly tender—not overcooked.

6. A flour-water slurry thickens without clumps.
   Mixing flour with cold water before adding it to the hot stew prevents lumps and gives you that velvety, rich texture without fuss.

Following these tips will help ensure a perfect stew every time! 😊✨

Did you Know?

1. Italian beef stew is often tied to regional peasant cooking.
   Dishes like “spezzatino” (Italian for stew) come from humble origins—stretching small cuts of meat with hearty vegetables like potatoes, carrots, and onions. Each region of Italy has its own variation, often shaped by local ingredients and traditions.

2. Red wine in stew is a traditional flavor enhancer in Italian cucina povera.
   In many parts of Italy, especially in Tuscany and Northern regions, wine isn't just for drinking—it’s a cooking staple. Adding wine to meat dishes like stew intensifies flavor and tenderizes the beef naturally.

3. Italian stews were often cooked in a single pot over an open hearth.
   Before modern stovetops, families would simmer stews like this for hours over a wood fire. The aroma would fill the home, making it a beloved Sunday or cold-weather meal—especially in rural towns where slow cooking meant big comfort.

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