Italian Beef Stew with Roasted Rosemary Potatoes and Sautéed Spinach
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holly parker
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Hey Chef! Tonight, we're creating a comforting Italian Beef Stew with Roasted Rosemary Potatoes and Sautéed Spinach! First, preheat your oven to 400°F (200°C). While that's heating, chop your veggies and cube the beef. The potatoes will roast for about 30 minutes, and the stew simmers for 1.5-2 hours. Don't rush the simmering process; it's key to tender beef. Finally, quickly sauté your spinach. Enjoy the delicious, hearty meal you've created!
Meat, Eggs, & Dairy
- 2 pounds beef chuck
Fresh Produce & Herbs
- 1 1/2 pounds potato
- 1 medium yellow onion
- 2 medium carrot
- 2 stalks celery
- 10 ounces spinach
Seasonings & Spices
- 4 cloves garlic
- 2 tablespoons fresh rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Pantry Items
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 4 cups beef broth
- 1 can diced tomatoes
- 1/2 cup dry red wine
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