Italian Beef Stew
Dive into the hearty, rich flavors of Italian Beef Stew, a comforting one-pot meal that's perfect for chilly evenings. Tender cubes of seared beef chuck simmer slowly with vibrant carrots, celery, and red potatoes, all steeped in a robust broth of beef stock, dry red wine, and fragrant Italian herbs like oregano, basil, and fresh rosemary. The addition of tomato paste and diced tomatoes lends a rich, tangy depth, while garlic and onion infuse every bite with warmth and savory goodness. This classic stew is simmered to perfection until the beef becomes melt-in-your-mouth tender and the vegetables are luxuriously soft. Finished with optional parmesan cheese and fresh parsley, Italian Beef Stew is as beautiful to serve as it is satisfying to eat. Ready in just over two hours, this wholesome recipe makes six generous servings and pairs wonderfully with crusty bread for soaking up every drop of its flavor-packed broth. Perfect for family dinners or make-ahead meals, this stew is a true Italian-inspired comfort food classic!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 1.5 pounds red potatoes, cut into quarters
- 28 ounces canned diced tomatoes
- 4 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 fresh rosemary sprig
- 2 fresh thyme sprigs
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup parmesan cheese, grated (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the beef cubes dry with a paper towel and season them with 1 teaspoon of salt and 0.25 teaspoons of black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 4-5 minutes per batch. Remove the beef and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
Add the chopped carrots and celery to the pot, and sauté for 5 minutes until they start to soften.
Stir in the tomato paste, cooking for 1-2 minutes to deepen its flavor.
Deglaze the pot by pouring in the red wine and scraping up any browned bits from the bottom. Simmer the wine for 2-3 minutes.
Return the beef to the pot and add the diced tomatoes, beef broth, oregano, basil, rosemary, thyme sprigs, bay leaf, and remaining salt and pepper. Bring the mixture to a boil.
Once boiling, lower the heat to a gentle simmer and cover the pot partially. Cook for 60 minutes, stirring occasionally.
After 60 minutes, add the quartered potatoes to the stew. Continue simmering for an additional 45 minutes until the potatoes are tender and the beef is fork-tender.
Discard the rosemary sprig, thyme sprigs, and bay leaf from the stew. Taste and adjust seasoning if necessary.
Serve the stew hot, optionally garnished with grated parmesan cheese and fresh parsley.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.9 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1568 mg | 33% | |
*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.
