Those of you who follow my recipes at www.happyhousewivesclub.com get a sneak preview! This will be on an upcoming menu! Sooo good, and pretty easy too! Its all about the wine people!! A little for the stew and a little for you!
Serves 6 to 8
2 1/2 pounds beef chuck, cut into 2 inch cubes
3/4 cup flour
1/3 cup olive oil
2 medium yellow onions, diced
1 large red bell pepper, cut into 1 inch strips
1 large yellow bell pepper, cut into 1 inch strips
2 teaspoons chopped fresh rosemary
4 cloves garlic, minced
2 tablespoons tomato paste
3 medium Yukon gold potatoes, diced
2 cups chianti or medium-bodied red wine
2 cups beef stock
1 cup fresh Italian parsley, roughly chopped
Salt and pepper to taste
Fried capers and parsley sprig for garnishMethod
Heat vegetable oil, on high, in a large stew pot. Season the beef with then dredge in flour and brown in two batches. Remove beef and drain on paper towel.
Add olive oil to same pot and heat on medium-high. Sauté onions until
slightly soft, about 3 minutes. Add peppers, rosemary and garlic and continue to cook another 3 minutes. Add meat back to pot, along with tomato paste and potatoes. Stir to coat. Turn up the heat to high and add red wine. Reduce by 1/3, about 5 minutes.
Add beef stock and bring back to a boil for 3 minutes. Turn the heat down to low and simmer for 1 hour, or until meat is fork tender. Stir in the fresh parsley. Season with to taste.
To serve, ladle into large bowls and garnish with the fried capers and parsley sprigs.
The fried capers give this dish its incredible flavor. But of course it may not be for everyone, so feel free to leave it out, its optional. I like to serve this with Italian bread that I've warmed in the oven, and a simple side salad with olive oil and . So filling and satisfying on a cold night! Leftovers are delicious!