Italian Beef Stew
INGREDIENTS
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4 medium carrots, chopped into 1/2-inch thick pieces (2 cups)
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3 stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups)
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1 large yellow onion, diced
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3 cloves garlic, finely minced
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5 Tbsp extra virgin olive oil, divided
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2 1/2 lbs rump roast, trimmed of fat and cut into 1-inch pieces
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1/3 cup all-purpose flour
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salt and freshly ground black pepper
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4 cups low-sodium beef broth
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1 Tbsp red wine vinegar
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2 (15 oz) cans diced tomatoes
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1 tsp dried oregano
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1 tsp dried thyme
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3/4 tsp dried rosemary, crushed
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1/2 tsp dried marjoram
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2 bay leaves
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1 1/2 lbs Russet potatoes, peeled and diced into 1-inch pieces
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8 oz cremini mushroom, sliced
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3 Tbsp chopped fresh basil
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2 Tbsp chopped fresh parsley
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Parmesan or Romano cheese, for serving (optional)
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