Italian Spiced Beef Stew

Ingredients

• 1.5 kg (3.3 lbs) beef stew meat, cubed 1.5 kg (3.3 lbs) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 800g (28 oz) canned diced tomatoes 800g (28 oz) canned diced tomatoes
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 50g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Add the carrots, potatoes, and celery to the pot. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Return the beef to the pot and add the bay leaves, dried thyme, dried rosemary, paprika, ground cumin, ground coriander, and cayenne pepper (if using). Stir well to coat the beef and vegetables with the spices.
6. 6.
   Pour in the diced tomatoes and beef broth. Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — Choose a tender cut of beef suitable for slow cooking, such as chuck or round. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Serve the stew with crusty bread or over a bed of creamy polenta for a complete meal.

Serving advice

Serve the Italian Spiced Beef Stew hot in deep bowls. Garnish with fresh parsley for a pop of color. Accompany it with a side of crusty bread or creamy polenta to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange a few cooked carrot slices and potato cubes on top of the stew. Drizzle a little olive oil and sprinkle some fresh herbs for an added touch of elegance.