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Italian Beef or Veal Stew

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“Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day.”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 6 quart pot, brown the meat with the onions in oil.
  2. Add the mushrooms, and cook until the juices start to run.
  3. Add the tomatoes, basil, oregano, garlic, wine and bay leaf to the pot and cook for about 15-20 minutes, stirring occasionally.
  4. Add the carrots, potatoes and just enough boiling water to cover the vegetables.
  5. Continue cooking, stirring occasionally, for about another 15-20 minutes, or until vegetables are almost tender.
  6. Add the green beans and a bit more boiling water if necessary to cover the green beans.
  7. Continue cooking over medium low heat until all vegetables are tender, about 10 more minutes.
  8. Add salt and pepper to taste, stir well.
  9. Serve with a good crusty bread.

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