I wanted to make the typical beef stew more tasty so I added some pesto, red pepper, Italian parsley, green beans and roasted garlic! There it was: An Italian Beef Stew!
2pintsbeef stock (beef broth or beef bouillon) - unsalted
¼cupall purpose flour (plain flour Australia and UK) - all-purpose
¼teaspoonsea salt
½teaspoonpaprika
½teaspoonground black pepper - fresh ground
3Tablespoonsolive oil - or grapeseed oil
1 ¼poundsground beef (minced beef) - round or chuck shoulder (cut into cubes)
3-4mediumcarrot - chopped
2ribscelery - chopped
1mediumyellow onion - small, chopped
¼teaspoonred pepper (red capsicum) - crushed
2Tablespoonstomato paste
1piecebay leaf (bay leaves) - medium
1 ½cupgreen beans - no salt added
1 ½cupcannellini beans - low sodium, drained
2tablespoonspesto - fresh-made or store-bought
¼cupparsley - Italian, chopped
Instructions
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.