Northern Italian Beef Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.

	this recipe	typical
liquid	158%	71%
fat	3%	3%
aromatics	35%	23%
salt	0%	0%
thickener	0%	1%
vegetables and beans	409%	91%
collagen idx	0.6	0.8
marbling idx	0.1	0.5

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil
907 g	2 pounds lean top round, trimmed and cut into 1-inch cubes
300 g	2 large sweet onions, diced
202 g	2 cups large chunks of celery
244 g	4 large carrots, peeled and cut into large rounds
454 g	1 pound crimini mushrooms, sliced
17 g	2 tablespoons minced garlic
472 g	2 cups dry red wine
1644 g	4 large tomatoes, chopped
680 g	1.5 pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
6 g	1 tablespoon dried basil
2 g	1 teaspoon dried thyme
2 g	1 teaspoon dried marjoram
1 g	0.5 teaspoon dried sage
960 g	1 quart beef stock
490 g	2 cups tomato sauce

Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I used all ingredients listed except I only used 2 tomatoes because that is all that I had on hand. In addition, I added two bay leaves and extra spices which included an extra tablespoon of minced garlic and a mix of seasonings that I use on almost everything” — a cook, 5★

“This was a tasty beef stew, one of the best I've every made. I used a cast iron Dutch oven and cooked it on the stove top for about three and a half hours. Changes: I had some pearl onions on hand so I used them along with one regular onion. I also added a lit” — a cook, 5★