Italian Beef or Veal Stew
Cozy up with a bowl of hearty Italian Beef or Veal Stew, a rustic dish brimming with classic Mediterranean flavors. Tender chunks of beef or veal are slow-simmered to perfection in a rich, fragrant broth infused with red wine, rosemary, thyme, and crushed tomatoes. Hearty vegetables like carrots, celery, and creamy potatoes make this stew a complete comfort food experience, while a touch of fresh garlic and a garnish of Italian parsley add aromatic depth and brightness. Perfect for chilly evenings or family gatherings, this two-hour stew rewards your patience with melt-in-your-mouth textures and savory goodness. Pair it with crusty artisanal bread to soak up every last drop of the flavorful sauce. This one-pot meal is sure to become a staple in your rotation of classic Italian recipes!
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Recipe Information
Ingredients
- 900 grams beef or veal stew meat, cubed
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 400 grams canned crushed tomatoes
- 500 milliliters beef or veal stock
- 250 milliliters dry red wine
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 3 medium potatoes, peeled and cubed
- 2 tablespoons Italian parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the cubed beef or veal with salt and black pepper, then sear the meat in batches until browned on all sides. Remove the meat from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables soften, about 5-7 minutes.
Add the minced garlic and cook for an additional minute, stirring frequently.
Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Deglaze the pot by adding the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 3 minutes.
Return the seared meat to the pot, then add the crushed tomatoes, beef or veal stock, bay leaves, rosemary, and thyme. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer gently for 90 minutes, stirring occasionally.
After 90 minutes, add the cubed potatoes to the stew. Continue to simmer, covered, for another 30 minutes, or until the potatoes and meat are tender.
Remove the bay leaves from the stew and adjust the seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with freshly chopped Italian parsley and a side of crusty bread.
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.6 g | 288% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 4352 mg | 189% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 41.2 g | ||
| Protein | 203.2 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 8195 mg | 174% | |
*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.
