STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I got this recipe from Every Day Italian!! It looks awesome and not too hard to make!”
READY IN:
6hrs
SERVES:
4
YIELD:
1 stew
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the beef in a 13x9 inch glass baking dish.
  2. Pour the wine over the meat and cover.
  3. Marinate in the refrigerator for 3 hours turning the meat over halfway through.
  4. Remove meat from the wine and pat dry with paper towels.
  5. Reserve wine.
  6. In a large pot, heat 3 tablespoons of the oil over medium-high heat.
  7. Season the meat on all sides w/salt and pepper.
  8. Place the meat in the pan and brown on all sides, about 2 minutes on each side.
  9. Remove the meat and add the remaining 1 tablespoon of oil.
  10. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage.
  11. Cook for 3 minutes.
  12. Pour the reserved wine, tomatoes, and beef broth into the pan.
  13. Scrape the brown bits that cling to the bottom of the pan w/a wooden spoon.
  14. Return the meat to the pan and bring the liquid to a boil.
  15. Cover the pan and simmer for 3 to 3.5 hours or until the meat is very tender.
  16. Remove the meat and rosemary sprigs from the stew.
  17. Place the meat on a cutting board and cut into quarters.
  18. Using 2 forks, shred the meat into bite-size pieces.
  19. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: