Oven Beef Stew Italiano

Step 1

In a processor process the tomatoes with the juice from the can until smooth, about 20 seconds; set aside.

Step 2

In a large heavy bag combine the flour with all the spices; add in beef cubes, shake the bag to coat the beef in the flour mixture.

Step 3

Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the Dutch oven, or as needed) add in beef cubes in batches browning well on all sides. Remove to a plate or large bowl.

Step 4

Add in onions; saute scraping up all the browned bits in the bottom of the Dutch oven, cook for about 3-4 minutes or until onions are softened. Add in whole mushrooms, garlic, next 3 spices and 2 tablespoons brown sugar; cook stirring for 3 minutes.

Step 5

Return the meat to the Dutch oven along with the bay leaves, wine and pureed tomatoes. Cover and cook in a preheated 325 degree F oven for about 2 hours or until beef is very tender (removing about halfway through cooking and seasoning with more salt and pepper if needed (if you added the extra 14-ounce of tomatoes odds are you will not need to to add tomato juice) if you find that after 1 hour of cooking the sauce is thick mix in 1-2 cups of tomato juice and continue to cook.

Step 6

Serve the sauce and beef on/with cooked pasta, top. with Parmesan cheese.

NOTE the tomato sauce will taste very different and better after the full 2 hour cooking time so I suggest not to taste until after it is all finished cooking