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–+ servings
hearty beef stew recipe

Beef Stew with Broccoli and Parmesan Crust

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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Dutch oven
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Knife
  • 1 Cutting board
  • 1 cheese grater
  • 1 Oven-safe skillet

Ingredients
  

  • 2 pound beef chuck roast cut into 1-inch cubes
  • 2 tablespoon olive oil
  • 1 onion chopped
  • 3 clove garlic minced
  • 2 cup beef broth
  • 1 cup red wine
  • 3 tablespoon tomato paste
  • 2 teaspoon dried thyme
  • 2 cup broccoli florets
  • 1 cup Parmesan cheese grated
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in a Dutch oven over medium-high heat.
  • Add beef cubes and brown on all sides, then remove and set aside.
  • In the same pot, sauté onion and garlic until soft.
  • Stir in tomato paste and cook for 1 minute.
  • Pour in beef broth and red wine, then bring to a boil.
  • Return beef to the pot, add thyme, and season with salt and pepper.
  • Cover and simmer on low heat for 1.5 hours, stirring occasionally.
  • Preheat the oven to 400°F (200°C).
  • Add broccoli florets to the pot and cook for an additional 10 minutes.
  • Transfer the stew to an oven-safe skillet, top with grated Parmesan.
  • Bake in the oven for 10 minutes or until the cheese is golden.
  • Let the stew rest for 10 minutes before serving.

Notes

For a richer flavor, marinate the beef in red wine for a few hours before cooking. Ensure the stew is not too watery before adding the Parmesan crust, as it should hold a semi-thick consistency. Adjust seasoning after simmering to suit your taste.
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