This hearty beef stew is a comforting and flavorful dish, perfect for colder days. Pair it with a robust red wine, like Bertani Amarone della Valpolicella, for an authentic and satisfying northern Italian dining experience.

Serves 6.

Ingredients

2 tablespoons olive oil

2 & ½ pounds beef stew meat, trimmed and cut into 1-inch cubes

2 medium onions, diced

2 carrots, peeled and diced

2 celery stalks, diced

1 pound crimini mushrooms, sliced

2 tablespoons minced garlic

1 tablespoon dried basil

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon dried sage

2 cups dry red wine like Valpolicella

1 heaping tablespoon tomato paste

2 tablespoons all-purpose flour

4 cups low-sodium beef stock

2 cups marinara tomato sauce

1 & ½ pounds red potatoes, cut into 1-inch pieces

Salt and pepper to taste

Directions

1) Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until well-seared on all sides. Remove beef and set aside on a plate.

2) In the same pot, add chopped onion, carrot, and celery to beef drippings. Cook until vegetables are just softened, about five minutes. Stir mushrooms, garlic, basil, thyme, oregano, and sage into the onion mixture and cook for an additional two to three minutes.

3) Add the wine and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Continue cooking the mixture until most of the wine evaporates, 7 to 10 minutes. Stir in tomato paste and flour. Cook for a couple of minutes, stirring frequently.

4) Return beef to Dutch oven. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.

5) Reduce heat to low and simmer until the beef is very tender and the sauce is thick, about two and a half hours, checking it often to ensure it is gently simmering so the meat won’t toughen. Add potatoes and continue cooking until potatoes are soft, about 30 minutes.

6) Taste and season stew with salt and pepper. Serve over polenta, mashed potatoes, or your favorite pasta.