Archive for the ‘Stew’ Category

Italiensk Oksebov - Italian Beef Stew

Italiensk Oksebov – Italian Beef Stew

This winter seems to be going on forever and I don’t recall it ever being this cold in Virginia before. We, of course, have not had the extreme amount of snow that the rest of the country have experienced, but we did get one big snowfall which turned out to be a lot of fun. All the neighbors in our neighborhood, got together and helped shovel snow from each other’s driveways, and the day was wrapped up with a party, with lots of good food, at a neighbors house.

And so while we all continue to hunker down inside our homes, waiting for spring to arrive, I can recommend this wonderful Italian beef stew which is sure to warm your soul. I adapted this recipe from a Danish food blog called Dalsgaard i Skivholme, which I enjoy reading. The stew is very flavorful and equally good with or without the Rosemary, so I left the Rosemary as optional. Also the original recipe had white beans in it which I left out due to danger that my cooking pot would otherwise overflow. Please enjoy!

Italiensk Oksebov – Italian Beef Stew


500 gram beef cubes

salt and pepper

extra virgin olive oil

1 large onion, diced

3 cloves garlic, minced

8 oz mushrooms, sliced

14 oz diced tomatoes

7 oz tomato sauce

1 glass white wine

chili powder – a dash

sugar – a dash

apple cider vinegar – a splash (1-2 tablespoons)

fresh rosemary, 1 twig


Trim beef cubes and cut into bite-size pieces. Season with salt and pepper. Heat a large pan to medium-high heat and sear beef in small portions. After searing beef, place the meat into a large cooking pot and add diced tomatoes and tomato sauce. Lower heat of pan to medium-low, add a 1-2 tablespoons of olive oil. Add onions to pan and cook until translucent, add garlic and cook for 1 additional minute. Pour onion and garlic into the seared meat in cooking pot. Add mushrooms to pan and cook until slightly golden, add wine and simmer for another minute. Add mushrooms and wine into the beef mixture. Add chili powder, sugar and apple cider vinegar to beef stew. Add fresh rosemary (chopped or whole) to stew and let simmer over low heat for 1-2 hours. Serve with rice or mashed potatoes. Enjoy!

Source: adapted from Dalsgaard i Skivholme

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Beef Stew

Beef Stew

Beef Stew

When the weather turns cold and gloomy there is just nothing better than warm food that’s been simmering in a pot for a couple of hours. Light some candles and create some “hygge” (coziness) and enjoy your stew with mashed potatoes. There, I am ready for winter hibernation.

Beef Stew


2 lbs chuck beef, cut into bite size pieces

Salt and Pepper

Extra Virgin Olive Oil, for frying

1 whole medium onion, diced

2 cloves of garlic, chopped

4 oz tomato paste

1 quart chicken stock

several dashes Worcestershire sauce

1/2 teaspoon sugar

4 carrots, peeled and sliced

1 large turnip, peeled and cubed


Season beef cubes with salt and pepper. Heat cooking pot to medium-high heat, add olive oil and brown beef in small batches on all sides, remove beef to a plate and set aside.

Lower heat to medium, add onions and cook until translucent. Add garlic and cook for another minute. Add tomato paste, stir to combine and cook for another 2 minutes. Add chicken stock, Worcestershire sauce and sugar to cooking pot. Add beef cubes back into stew, reduce heat to low and simmer covered for 2 1/2 to 3 hours.

After 2 1/2 to 3 hours add carrots and turnips, simmer covered for another 30 to 40 minutes. Adjust taste with salt and pepper. Serve with mashed potatoes and enjoy!

Source: adapted from Pioneer Woman

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Beef in Paprika

The nice thing about living in Virginia is that Spring comes early and fall stays late. Our winter is short and yes we did get a fair amount of snow this year but the snow melted away within a couple of days. And so now that Spring is slowly approaching (we have already had a couple of wonderful warm days in the 70’s ūüôā yes we are lucky indeed)¬†but before¬†Spring really takes a hold on us I think we¬†can squeeze in one more dish of¬†what I consider a comfort food. This is a wonderful beef stew with a mild and sweet paprika flavor, onions, tomatoes and tender mushrooms. It becomes even more delicious when served with¬†a slightly perfumed Jasmine rice…my all-time favorite rice. So before the tiny buds burst into brilliant green and we all start sneezing again there is still time for one more¬†hardy meal. Enjoy!


1 1/2 lbs cubed beef

1 tablespoon sweet Hungarian paprika

1 teaspoon salt

olive oil for browning

1 onion, diced

6 large mushrooms, sliced

2 cloves garlic, minced

1 tablespoon tomato paste

1 14 oz can diced tomatoes

2 cups chicken stock

3 sprigs fresh thyme

salt and pepper, to taste

2 tablespoon sour cream

water and cornstarch


Trim off excess fat and cut beef cubes into bite size pieces. Season meat with paprika and salt. Place beef cubes in hot pan and brown, careful not to crowd the pan. You may have to brown meat in batches. Once meat is browned remove to a plate and set aside.

Add onions to pan and cook until translucent, then move onions to outer edge of pan and add mushrooms. Cook mushrooms until they just start to soften. Add garlic and cook for 1 minute longer.

Add tomato paste, diced tomatoes, chicken stock and thyme. Season with salt and pepper to taste, cover and let simmer for 1/2 to 1 hour. Add sour cream and stir. Mix cold water and cornstarch in a cup to make a slurry and add into simmering beef stew in small increments until desired thickened consistency. Serve over Jasmine rice. Enjoy!

Beef in Paprika

Source: My Danish Kitchen


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