New York - January 04, 2008

Stew Good to Be True

Italian Mamma’s Beef Stew

Nothing quite as tasty for a new year as a bowl of warm-and-homey from generations past. Italian DailyCandy mom Maria Rosa promises this beef stew recipe is easy enough for everyone to master. How does she know? That’s what her mom told her.

Italian Mamma Beef Stew
Serves six

Ingredients
2 tbsp. olive oil
2-3 large white onions, coarsely chopped
2 ½ lbs. beef chuck
3 cloves garlic, chopped
1 tbsp. salt
8 0z. tomato sauce
balsamic vinegar
red wine
1 bouillon cube (optional)

1. Saute onions in olive oil in a soup pot over a light flame until they are translucent. Add garlic and salt.

2. In the meantime, cube meat, removing fat.

3. Add meat to onions and saute on all sides until lightly browned.

4. Add a generous splash of balsamic. Let evaporate. Add a generous splash of red wine. Let evaporate.

5. Add tomato sauce, bouillon, and enough water to cover the meat.

6. Lower flame and let simmer for a few hours, until the meat is tender, adding water as needed but basically leaving it alone. Don’t get fussy. It’s stew; it’s supposed to be easy. (If you want more vegetables, add carrots, potatoes, and baby onions.)

7. Serve with good, crusty bread. You’ll want to soak up the great sauce.