Braised Italian Beef Stew
Indulge in the rustic comfort of Braised Italian Beef Stew, a hearty meal that's slow-cooked to perfection for melt-in-your-mouth tenderness and bold, rich flavors. This one-pot wonder features succulent beef chuck seared for a golden crust, then simmered in a robust blend of red wine, beef broth, and crushed tomatoes, infused with aromatic rosemary, thyme, and bay leaves. Packed with tender chunks of carrots, celery, and Russet potatoes, this Italian-inspired stew is a symphony of savory goodness. Perfect for cozy family dinners or entertaining guests, it pairs beautifully with crusty bread or creamy polenta for the ultimate comfort food experience. Easy to make yet elegant enough for any occasion, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cubed
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced into chunks
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 0.5 teaspoons red pepper flakes
- 3 medium Russet potatoes, peeled and cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef cubes on all sides until golden brown. Remove the beef from the pot and set aside.
3. In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
4. Add the minced garlic and red pepper flakes to the pot and cook for 1 minute, stirring frequently to prevent burning.
5. Deglaze the pot by adding the red wine, scraping the bottom to lift any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
6. Stir in the beef broth, crushed tomatoes, tomato paste, rosemary sprigs, thyme sprigs, and bay leaves. Return the seared beef to the pot, along with any juices collected.
7. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally to prevent sticking.
8. Add the cubed potatoes to the stew and continue to cook, covered, for another hour, or until the beef is fork-tender and the potatoes are soft.
9. Remove the rosemary sprigs, thyme sprigs, and bay leaves from the pot. Taste and adjust seasoning with additional salt and pepper as needed.
10. Serve hot, garnished with chopped fresh parsley. Pair with crusty bread or a side of polenta for a complete meal.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 52.9 g | ||
| Protein | 193.3 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 6833 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
