Italian Beef Stew with Mushroom and Carrot

Ingredients:

• 500g of beef stew meat, cut into chunks
• 200g of mushrooms, sliced
• 2 carrots, peeled and sliced
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 400g canned chopped tomatoes
• 500ml beef stock
• 150ml red wine (optional)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preparation: Begin by heating the olive oil in a large pot over medium heat. Add the beef chunks and brown them on all sides. Remove the beef and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent. Then add the sliced carrots and mushrooms, cooking until they start to soften.
3. Deglaze: Pour in the red wine (if using) to deglaze the pot, scraping up any brown bits from the bottom.
4. Add Tomatoes and Seasonings: Stir in the canned chopped tomatoes, dried oregano, dried basil, and bay leaf. Season with salt and pepper.
5. Cook the Stew: Return the browned beef to the pot. Pour in the beef stock, ensuring that the meat and vegetables are fully submerged.
6. Simmer: Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 1.5 to 2 hours, or until the beef is tender.
7. Finishing Touches: Once the beef is tender, check the seasoning and adjust if necessary. Remove the bay leaf.
8. Serve: Serve hot, garnished with fresh parsley. This stew pairs well with crusty bread or over a bed of mashed potatoes.

Enjoy your hearty Italian Beef Stew with Mushroom and Carrot! It’s a perfect dish for a cosy evening.