Chunky Thick Italian Beef Stew

An Italian beef stew with tender chunks of beef, vegetables, and fragrant herbs that are cooked in a rich broth.

Ingredients:

2 lbs beef chuck, cubed
1 onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 can 14 oz diced tomatoes
4 cups beef broth
1 cup red wine
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
2 tbsp all-purpose flour

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the beef cubes and brown them all over

Take it out and set it aside

Put the onions and garlic in the same pot and cook them until they get soft

Put flour on top of the garlic and onions and mix them together

Put the beef back in the pot

Diced tomatoes, beef broth, red wine, oregano, basil, thyme, salt, and pepper should all be added

Bring to a boil, then turn down the heat

Soak the beef in the sauce for 1

5 to 2 hours, covered, or until it is soft and the flavors blend

If you want, you can serve it hot with fresh parsley on top

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