RCI-SP.003.0654.001
Stew Italiano
Stew Italiano from the Recidemia collection
Prep5 min
Cook15 min
Total20 min
Servings4
Difficultyadvanced
Ingredients
- 2 lbs
- T pure vegetable oil (30ml)2 unit
- 1 unit
- 2 unit
- 4 unit
- 2 stalks
- 1 lb
- 2 cloves
- t oregano (2 ml)1/2 unit
- t thyme (2 ml)1/2 unit
- 1/4 unit
- 1 unit
- 1/4 cup
- 2 unit
- 1 unit
Method
1
Pat the beef stew meat dry with paper towels to remove excess moisture, which promotes better browning.
2
Heat the pure vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2 minutes
3
Working in batches, brown the beef stew meat on all sides, approximately 3-4 minutes per batch, then remove and set aside.
15 minutes
4
Add the quartered onions, carrot chunks, celery chunks, and cleaned mushrooms to the pot; sauté until the vegetables begin to soften, about 5 minutes.
5 minutes
5
Mince the garlic cloves and add them to the pot along with the oregano, thyme, and paprika; stir constantly for 1 minute to release the aromatics.
1 minutes
6
Return the browned beef to the pot and add the water and salt; bring to a boil, then reduce heat to low and cover.
3 minutes
7
Simmer the stew for 60 minutes, stirring occasionally, until the beef is tender.
60 minutes
8
In a small bowl, whisk together the cornstarch and water until smooth to create a slurry with no lumps.
2 minutes
9
Slowly pour the cornstarch slurry into the simmering stew while stirring gently to thicken the liquid, cooking for an additional 5 minutes.
5 minutes
10
Remove the pot from heat and stir in the sour cream until fully incorporated and the stew achieves a creamy consistency.
2 minutes
11
Taste and adjust seasonings as needed before serving hot.