Swiss food is heavily influenced by French, German and Northern Italian cooking and this Swiss-Italian Beef Stew is a perfect example of that. Simple and rustic, loaded with beef, vegetables, and aromatics, this stew really sticks to your ribs. Serve it over polenta for a traditional Swiss-Italian meal.
- 1 tbsp. each olive oil & butter
- 2 lbs. beef stew meat, cut into 1” cubes
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp. Susie Q’s Santa Maria Seasoning
- 1 (8oz.) can tomato sauce
- ½ cup of water
- ½ cup of red wine
- 2 beef bouillon cubes
- 2 stems fresh rosemary or 1 tsp. dried
- 1 bay leaf
- 1 stem fresh oregano or 1 tsp. dried
- ½ lb. button mushrooms, sliced (optional)
- 2 tbsp. cornstarch
- 4 tbsp. cold water
- In a Dutch oven or large, heavy pan, heat the oil and butter and brown the stew meat on all sides.
- Add the onion, garlic, and Santa Maria Seasoning and cook until the onions have softened.
- Stir in the tomato sauce, water, wine and bouillon cubes.
- Add the fresh rosemary, bay leaf, and fresh oregano. If using dried rosemary and oregano, place the spices in a tea infuser and add to the stew. Cover and simmer for 1 ½ - 2 hours, or until the beef is tender.
- Ten minutes before serving, add the sliced mushrooms, if using.
- Remove the bay leaf and herbs. Use a slotted spoon to transfer the meat and mushrooms to a medium-sized bowl.
- In a small bowl, mix the cornstarch and water together until smooth. Stir the mixture into the soup and bring to a simmer. Continue simmering, stirring often, until thickened.
- Return the meat and mushrooms to the pan and heat through.
- To serve: Place a slice of polenta in the bottom of a bowl and top with the stew.
Serves 4 - 6
Kerry from Montana wrote in to tell us about an alternate way to serve this stew - in a "bowl" made of polenta. Brilliant!