Hearty Italian Beef Stew Recipe

beef stew in a white plate feature image

With the winter months in site you can expect to eat a Hearty Italian Beef Stew as one of our lunches or dinners. Pair it with a slice of bread and you've got a meal with sustenance.

If soup is your thing then you'll want to also try my recipe for Italian Wedding Egg Drop Soup, a quick and easy Roasted Butternut Squash soup, Lentil Soup or my Slow Cooked Oxtail Soup.

5 from 4 votes

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Prep Time 30

Cook Time 1 30

Total Time 2

Course Main Entrées

Cuisine Italian

Servings

Calories 244 kcal

Equipment

Ingredients

1 lbs stewing beef cut in small cubes
1 tbsp salt
ground pepper to taste
½ cups all purpose flour for Whole30 use arrowroot or potato starch
1 clove garlic
4 tbsp olive oil equally divided
1 tbsp tomato paste
½ cup red wine
1 cups yellow onion chopped
2 potatoes cubed
1 large tomato diced or 1 cup canned crushed tomato
2 cups carrots peeled and cubed
3 stalks celery
4 cups beef stock
1 cup mushrooms sliced
1 tbsp thyme leaves, crushed
2 tbsp parsley chopped
2 bay leaves

Instructions

Season beef with salt and pepper and dredge in flour or starch of your choice. In a large saucepan, heat olive oil and sauté the garlic. Brown beef on all sides. Add tomato paste. Remove beef from pan and set aside.
Deglaze pot with red wine until alcohol is evaporated, place onions, carrots, celery, and tomato in pot and stir while cooking for a couple of minutes.
Return beef to pot and add potatoes. Discard garlic. Add beef stock and bring to a boil. Add mushrooms and herbs. Lower temperature and simmer for approximately 60 minutes or until the beef is tender.
Season to taste if necessary. Remove from heat and let cool for 15 minutes. Serve with your favorite bread.

Notes

Top Tips

You can cut down on preparation by buying pre-cut stewing beef and pre-cut fresh or frozen vegetables.

If you are using frozen vegetables, you'll want to add them mid way through the cooking process as they are already partially cooked during the packing process.

If you can't find beef stock, use beef bouillon cube or bouillon gel and make the beef stock as per the directions.

If you prefer a thicker stew you can make a slurry and carefully add it to the stew at the very end. You can use your preferred starch like corn starch, arrowroot starch, potato starch, etc. To make a slurry use one tablespoon of starch to ¼ cup of water. Mix together the ingredients with a whisk or spoon and then carefully pour into the pot stirring constantly. Be careful that you are stirring the pot continually while you pour the slurry in the stew. If you do not stir while pouring, you will create clumps of starch in your stew.

Nutrition

Serving: 1Calories: 244kcalCarbohydrates: 32gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 1557mgPotassium: 1008mgFiber: 5gSugar: 6gVitamin A: 7683IUVitamin C: 28mgCalcium: 65mgIron: 2mg

Keyword beef, hearty winter meal, stew, vegetables

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