Italian Beef Stew

Why You’ll Love This Recipe

Italian Beef Stew is full of rich, comforting flavors that develop during slow cooking. The combination of tomatoes, garlic, herbs, and tender beef creates a savory sauce that is both hearty and satisfying.

Another reason to love this recipe is its rustic simplicity. The ingredients are straightforward but come together to create a deeply flavorful stew that feels both homemade and nourishing.

It is also a versatile dish that can be served with different sides such as pasta, mashed potatoes, or bread to soak up the delicious sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck, cut into cubes
olive oil
onion, chopped
garlic, minced
carrots, sliced
celery, chopped
potatoes, diced
crushed tomatoes
tomato paste
beef broth
dry red wine
dried oregano
dried basil
fresh rosemary
bay leaves
salt
black pepper
fresh parsley, chopped

Directions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the beef cubes with salt and black pepper, then brown them on all sides. Remove and set aside.
3. In the same pot, cook the chopped onion until softened.
4. Add the garlic, carrots, and celery, cooking for several minutes until slightly tender.
5. Stir in the tomato paste and cook for about 1–2 minutes to deepen the flavor.
6. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
7. Add the crushed tomatoes and beef broth, stirring well.
8. Return the beef to the pot and add oregano, basil, rosemary, and bay leaves.
9. Bring the mixture to a gentle simmer.
10. Cover and cook on low heat for about 1½ to 2 hours until the beef becomes tender.
11. Add the diced potatoes during the last 30 minutes of cooking.
12. Remove the bay leaves and adjust seasoning if needed.
13. Garnish with fresh parsley and serve warm.

Servings and timing

Servings: 6 servings

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours 20 minutes

Variations

Italian Beef Stew can be customized in several ways.

Some versions include mushrooms or bell peppers for additional flavor and texture. Others add white beans to make the stew more filling.

For a deeper flavor, a splash of balsamic vinegar can be added near the end of cooking. You can also substitute beef chuck with short ribs for a richer stew.

If you prefer a lighter version, reduce the amount of beef and add more vegetables.

Storage/Reheating

Allow the stew to cool completely before storing it in an airtight container.

Refrigerate for up to 4 days. The flavors often improve after resting overnight.

For longer storage, freeze the stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm the stew gently on the stovetop over medium-low heat while stirring occasionally. Add a small amount of broth if the stew becomes too thick.

Microwave reheating can also be used by heating in short intervals and stirring between each interval.

FAQs

What cut of beef is best for Italian beef stew?

Beef chuck works best because it becomes tender and flavorful during slow cooking.

Can I make Italian beef stew ahead of time?

Yes. The flavors develop even more when the stew is made a day in advance.

What should I serve with Italian beef stew?

It pairs well with crusty bread, pasta, mashed potatoes, or creamy polenta.

Can I freeze Italian beef stew?

Yes. It freezes well for up to three months when stored properly.

Do I have to use red wine?

No. You can replace the wine with additional beef broth if preferred.

Can I add beans to the stew?

Yes. White beans such as cannellini beans are a great addition.

Why is my beef tough?

The stew may need more cooking time. Slow simmering helps break down tougher cuts.

Can I cook this in a slow cooker?

Yes. After browning the beef and sautéing the vegetables, cook everything in a slow cooker on low for 6–8 hours.

Can I add more vegetables?

Yes. Mushrooms, bell peppers, or zucchini can be added for extra flavor.

How do I thicken the stew?

Let the stew simmer uncovered for several minutes so the liquid reduces naturally.

Conclusion

Italian Beef Stew is a comforting and flavorful dish that highlights the rustic charm of Italian-style cooking. Tender beef, vegetables, and aromatic herbs combine to create a rich stew perfect for family dinners or cozy evenings. Served with bread, pasta, or polenta, this hearty recipe is sure to become a favorite in any kitchen.

Italian Beef Stew

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Italian Beef Stew is a rustic and hearty dish made with tender chunks of beef slowly simmered with tomatoes, vegetables, and classic Italian herbs. The slow cooking process creates a rich and flavorful broth while the beef becomes melt-in-your-mouth tender. This comforting stew pairs perfectly with crusty bread, pasta, or creamy polenta.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Simmering
• Cuisine: Italian

Ingredients

• 2 lbs beef chuck, cut into cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, diced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1/2 cup dry red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon fresh rosemary
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the beef cubes with salt and black pepper, then brown them on all sides. Remove and set aside.
3. In the same pot, cook the chopped onion until softened.
4. Add garlic, carrots, and celery, cooking for several minutes until slightly tender.
5. Stir in the tomato paste and cook for about 1–2 minutes to deepen the flavor.
6. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
7. Add crushed tomatoes and beef broth, stirring well.
8. Return the beef to the pot and add oregano, basil, rosemary, and bay leaves.
9. Bring the mixture to a gentle simmer.
10. Cover and cook on low heat for about 1½–2 hours until the beef becomes tender.
11. Add the diced potatoes during the last 30 minutes of cooking.
12. Remove bay leaves and adjust seasoning if needed.
13. Garnish with fresh parsley and serve warm.

Notes

• A splash of balsamic vinegar can be added at the end for deeper flavor.
• Mushrooms, bell peppers, or white beans can be added for extra texture.
• Serve with crusty bread, pasta, mashed potatoes, or polenta.

Nutrition

• Serving Size: 1 serving
• Calories: 440
• Sugar: 6g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 38g
• Cholesterol: 105mg