This Italian Beef Stew is thick and chunky, full of big pieces of Beef and lots of fresh vegetables. All simmered together in a deliciously spiced Italian Sauce.
In a large pot add 2 tablespoons olive oil, the beef chunks and brown on all sides.
Add the garlic, tomato puree, salt, basil, oregano, bay leaf, hot pepper flakes, broth, carrots, peas and potatoes cover and bring to a boil on medium-high heat, lower heat to low, slightly uncover and simmer for approximately 45-60 minutes, stirring occasionally (more time if needed, until veggies are tender).
Uncover, raise heat, cook until desired thickness. Serve immediately with Italian crusty bread. Enjoy!
Notes
The best cuts of beef to buy are chuck Beef, chuck shoulder, chuck roast or beef round cuts. I prefer to buy a large piece, and cut it myself into bite size pieces, remove some of the fat if necessary.The best potatoes to use are ones that are low in starch such as Yukon red and white potatoes, they will hold their shape well, and their texture is perfect in soups, stews and casseroles.These are the cheaper cuts of beef and are perfect for slow cooking especially when making a soup or stew.The stew should be stored in an airtight container and refrigerated, it will keep for up to 3-4 days in the fridge.To freeze it place the completely cooled stew in a freezer safe container and freeze. It will keep for up to 4-6 months in the freezer. Thaw in the refrigerator then heat in a pot on the stove. If it is too thick then add a little water while heating.