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Tomato Basil Beef Stew

Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef stew meat cut into 1.5-inch cubes
  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes
  • 1 can 14.5 ounces diced tomatoes with juices
  • 2 cups beef broth
  • 3 large carrots sliced into rounds
  • 3 medium potatoes cubed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup fresh basil leaves chopped
  • 2 tablespoons balsamic vinegar
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving

Method
 

  1. Season beef cubes with salt and pepper. Heat 2 tablespoons olive oil in a large pot over medium-high heat and brown beef on all sides, working in batches. Remove and set aside.
  2. Add remaining oil and sauté onion until translucent, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
  3. Stir in crushed tomatoes, diced tomatoes, beef broth, oregano, and red pepper flakes. Return beef to the pot and bring to a boil.
  4. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
  5. Add carrots and potatoes, cover, and continue cooking for 45 minutes until vegetables are tender and beef is very tender.
  6. Stir in balsamic vinegar and fresh basil during the last 5 minutes of cooking. Adjust seasoning with salt and pepper.
  7. Serve hot with a sprinkle of Parmesan cheese and extra fresh basil on top.