Northern Italian Beef Stew

Ingredients

• 2 tablespoons olive oil
• 2 pounds lean top round, trimmed and cut into 1-inch cubes
• 2 large sweet onions, diced
• 2 cups large chunks of celery
• 4 large carrots, peeled and cut into large rounds
• 1 pound crimini mushrooms, sliced
• 2 tablespoons minced garlic
• 2 cups dry red wine
• 4 large tomatoes, chopped
• 1 1/2 pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried sage
• 1 quart beef stock
• 2 cups tomato sauce

Directions

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.