I am not much of a beef stew lover, and I am not just saying that to be sour grapes and all since I am in detox mode. But I think beef stew is, well… kinda boring. So, I created a recipe that makes the typical beef stew more stimulating and complex in flavour. I added some cannellini beans, pesto, crushed red pepper, Italian parsley, green beans, and the best ingredient, 1 bulb of roasted garlic!
The family looked at me like I was a culinary genius when they tasted this hearty and meaty creation. Yep, I told you guys that the other beef stew was just dull.
I will definitely make this Italian beef stew again for the family as soon as we right-size our diets.
Give This Succulent, Italian Beef Stew A Try!
- 1 bulb garlic
- 2 pints beef stock (beef broth or beef bouillon) - unsalted
- ¼ cup all purpose flour (plain flour Australia and UK) - all-purpose
- ¼ teaspoon sea salt
- ½ teaspoon paprika
- ½ teaspoon ground black pepper - fresh ground
- 3 Tablespoons olive oil - or grapeseed oil
- 1 ¼ pounds ground beef (minced beef) - round or chuck shoulder (cut into cubes)
- 3-4 medium carrot - chopped
- 2 ribs celery - chopped
- 1 medium yellow onion - small, chopped
- ¼ teaspoon red pepper (red capsicum) - crushed
- 2 Tablespoons tomato paste
- 1 piece bay leaf (bay leaves) - medium
- 1 ½ cup green beans - no salt added
- 1 ½ cup cannellini beans - low sodium, drained
- ¼ cup parsley - Italian, chopped
- Preheat the oven to 200°C. Cut the top of the garlic crosswise to expose the cloves. Place the bulb on a large piece of foil with olive oil and a sprinkle of salt and pepper. Form a pouch with the foil and press together to enclose the garlic. Bake for 30 minutes or until the cloves are soft.
- Carefully open the pouch and allow the garlic to cool. Then, squeeze out the cloves from the bulb and discard the garlic skins.
- Place the beef stock and the garlic into a blender. Blend until incorporated and set aside.
- Place the flour, salt, pepper, and paprika in a large plastic storage bag. Add the beef to the flour mixture, seal the bag and shake until meat is coated.
- Heat 2 tbsp of oil in a large pot on medium heat. Add the beef and cook until browned on all sides. Transfer the beef to a plate. (Leave the juice from the meat in the pot.)
- Add 1 tablespoon oil to the pot if needed. Stir in the carrots, celery, and onion and cook over medium-high heat until the onion is translucent. Stir in tomato paste and crushed red pepper and cook for about 1 minute.
- Add the beef stock to the pot and bring it to a boil. Then reduce heat to medium-low. Add beef and cover the pot. Simmer for 1.5 hour until the meat is tender.
- Add the green beans, cannellini beans, pesto, Italian parsley, and salt and pepper to taste to the pot and cook for 10-15 minutes.
- Remove the pot from heat. Let it rest for 15 minutes and serve.