Italian Stew
Warm up with a hearty bowl of Italian Stew, a comforting classic that’s perfect for chilly evenings. This rich and flavorful dish features tender chunks of beef chuck simmered to perfection with vibrant vegetables like carrots, celery, zucchini, and potatoes. Infused with the robust flavors of red wine, beef broth, and aromatic herbs like basil and oregano, this stew offers a true taste of Italy in every bite. The slow-cooked medley comes together with a luscious tomato base, delivering a thick, savory broth that’s perfect for pairing with crusty bread. Ready in just a few simple steps, this one-pot meal is ideal for family dinners, meal prep, or entertaining guests, with optional garnishes of fresh parsley and grated Parmesan cheese that elevate each serving. Rich, satisfying, and packed with nutrients, this Italian Stew will quickly become a go-to recipe in your kitchen.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 pounds boneless beef chuck, cut into 1-inch cubes
- 1 yellow onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 28 ounces canned diced tomatoes
- 4 cups beef broth
- 1 cup red wine
- 3 potatoes, peeled and diced
- 1 zucchini, chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 0.5 cup Parmesan cheese, grated (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper, then add them to the pot in batches, searing until browned on all sides. Remove the beef and set aside.
Reduce heat to medium and add 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pot.
Add the seared beef back into the pot along with the diced tomatoes (with their liquid), beef broth, bay leaf, oregano, basil, and 1 teaspoon of salt.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the potatoes and cook for another 30 minutes.
Add the chopped zucchini and cook for an additional 15-20 minutes, or until all the vegetables are tender and the stew has thickened slightly.
Taste and adjust seasoning with additional salt and pepper if needed.
Discard the bay leaf before serving. Garnish with fresh parsley and serve hot with a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
3990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.1 g | 318% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 10847 mg | 472% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 52.1 g | ||
| Protein | 237.5 g | 475% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2045 mg | 157% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 8553 mg | 182% | |
*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.
