Ingredients
- 2 lbs Beef Sirloin, cubed
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Onion, finely chopped
- 2 Celery Stalks, chopped
- 2 Carrots, chopped
- 8 oz Mushrooms, sliced
- 4 cloves Garlic, minced
- 1/2 cup White Wine
- 1 tbsp Cento Double Concentrated Tomato Paste Tube
- 1 can Cento All Purpose Crushed Tomatoes (14.5 oz)
- 4 cups Cento Beef Stock
- Fresh Parsley, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, cooking until each side is browned. Remove beef and set aside. In the same pot, add more oil if needed, then add onion, celery, and mushrooms. Sauté for about 5 minutes, or until the vegetables are softened. Add garlic and cook for an additional minute. Pour in white wine, scraping up any browned bits from the bottom of the pot. Let wine cook down for 2-3 minutes. Stir in tomato paste and tomatoes. Return beef to the pot, then add carrots, beef stock, and parsley. Stir everything to combine. Bring stew to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until beef is tender and carrots are soft. Serves 6.
