Italian Beef Stew

cookingclassy.com

Kelsey Allen

4 medium carrots, chopped into ½-inch thick pieces (2 cups)

3 stalks celery, chopped into ½-inch thick pieces (1 ½ cups)

1 large yellow onion, diced

3 cloves garlic, finely minced

5 Tbsp extra virgin olive oil, divided

2 ½ lbs rump roast, trimmed of fat and cut into 1-inch pieces

⅓ cup all-purpose flour

salt and freshly ground black pepper

4 cups low-sodium beef broth

1 Tbsp red wine vinegar

2 (15 oz) cans diced tomatoes

1 tsp dried oregano

1 tsp dried thyme

¾ tsp dried rosemary, crushed

½ tsp dried marjoram

2 bay leaves

1 ½ lbs Russet potatoes, peeled and diced into 1-inch pieces

8 oz cremini mushroom, sliced

3 Tbsp chopped fresh basil

2 Tbsp chopped fresh parsley

Parmesan or Romano cheese, for serving (optional)

Directions at cookingclassy.com

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