Best 3 Northern Italian Beef Stew Recipes
Northern Italian Beef Stew, also known as Brasato al Barolo, is a classic dish that embodies the rustic charm and comforting flavors of the region. This hearty and flavorful dish is a celebration of beef, slow-cooked in a rich and aromatic sauce made with Barolo wine, vegetables, and herbs. With its tender, fall-apart beef, vibrant sauce, and the exquisite aroma of red wine, this stew is a culinary masterpiece that will warm your soul on a cold winter day or any occasion. In this article, we will take you on a culinary journey through the history, ingredients, and step-by-step instructions for creating the perfect Northern Italian Beef Stew. So, gather your ingredients, warm up your kitchen, and prepare to indulge in a culinary delight that will transport you to the heart of Italy.
Here are our top 3 tried and tested recipes!
NORTHERN ITALIAN BEEF STEW
This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.
Provided by Karen Barris Calabro
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h50m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
- Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
- Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
- Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
- Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 34.4 g, Cholesterol 102 mg, Fat 10.2 g, Fiber 7.2 g, Protein 49.9 g, SaturatedFat 2.7 g, Sodium 500.5 mg, Sugar 11.3 g
ITALIAN BEEF STEW
Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cube steak makes it quick and economical. Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan coated with cooking spray, brown meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 360 calories, Fat 6g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 784mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 6g fiber), Protein 44g protein.
NORTH WOODS BEEF STEW
I live in northern Wisconsin, where we appreciate hot and hearty meals during our cold winters. Conveniently prepared in a slow cooker, this stew is superb for company. -Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 17
Steps:
- Place the carrots, celery and onion in a 5-qt. slow cooker. In a bowl or shallow dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Place beef over vegetables., In a small bowl, combine the soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon and Worcestershire sauce. Pour over the top., Cover and cook on low until meat and vegetables are tender, 8-10 hours, adding mushrooms during the last hour. Serve with noodles., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 285 calories, Fat 10g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 582mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
Tips:
- Use high-quality ingredients for the best flavor. Grass-fed beef, organic vegetables, and a flavorful red wine will make a big difference in the final dish.
- Brown the beef well before stewing it. This will help to develop flavor and color.
- Don't be afraid to experiment with different vegetables. Root vegetables like carrots, potatoes, and celery are classic additions, but you can also try adding other vegetables like bell peppers, zucchini, or mushrooms.
- Use a good quality red wine for the stew. A dry red wine with a medium body is a good choice. Avoid wines that are too sweet or too tannic.
- Let the stew simmer for at least 2 hours, or until the beef is tender and the vegetables are cooked through. The longer the stew simmers, the more flavorful it will be.
- Serve the stew with a side of mashed potatoes, polenta, or rice.
Conclusion:
Northern Italian beef stew is a hearty and flavorful dish that is perfect for a cold winter night. It is also a relatively easy dish to make, and it can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give this recipe a try.
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