Italian Beef Stew Recipe

Italian Beef Stew Recipe

How To Make Italian Beef Stew

Our hearty beef stew recipe makes the perfect meal to serve at big dinner parties! It’s a deliciously seasoned one-pot meal for easy cooking.

Preparation: 25 minutes
Cooking: 4 hours 30 minutes
Total: 4 hours 55 minutes



  • 3celery ribschopped into ½-inch thick pieces
  • 1large yellow oniondiced
  • 4garlic clovesfinely minced
  • 5tbspolive oildivided
  • lbsbeef shoulderchuck roast or rump roast, trimmed of fat and cut into 1-inch pieces
  • cupall-purpose flour
  • salt and freshly ground black pepper
  • 4cupslow-sodium beef broth
  • 1tbspred wine vinegar
  • 15oztomatoesdiced
  • 1tspdried oregano
  • 1tspdried thyme
  • ¾tspdried rosemarycrushed
  • ½tspdried marjoram
  • 2bay leaves
  • 8ozcremini mushroomoptional
  • 4medium carrotschopped into ½-inch thick pieces
  • lbsRusset potatoespeeled and diced into 1-inch pieces
  • 3tbspfresh basilchopped
  • 3tbspfresh parsleychopped
  • Parmesan cheeseor Romano cheese, optional


  1. Heat 1 tablespoon of olive oil in a large enameled cast iron pot over medium-high heat.

  2. Add the celery and onion, then sauté for 4 minutes.

  3. Add the garlic and sauté for 1 minute longer.

  4. Pour the mixture into a heat proof bowl, then set aside.

  5. Place the beef in a large resealable bag.

  6. Add the flour and season with 1 teaspoon of salt and ½ teaspoon of pepper.

  7. Seal bag, then toss well to evenly coat the beef in the flour.

  8. Return the pot to medium-high heat, then add the remaining 3 tablespoons of olive oil.

  9. Once the oil is hot, add half of the beef.

  10. Cook for 4 to 5 minutes, tossing occasionally until the beef has browned.

  11. Transfer the browned beef to a plate.

  12. Add another 1 tablespoon of oil to the pot, then add the remaining half of the beef to brown.

  13. Slowly add 1 cup of broth, red wine vinegar, and the beef on the plate.

  14. Cook, stirring frequently while scraping the bottom of pan, until the sauce has thickened.

  15. Add the remaining 3 cups of beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, mushrooms and sautéed veggie mixture.

  16. Bring the mixture just to a boil, stirring frequently.

  17. Season with salt and pepper to taste.

  18. Reduce the heat to low, then cover the pot and simmer for 1½ hours, stirring occasionally.

  19. Add the potatoes and carrots, then cook about 1½ hours longer until the beef and vegetables are tender.

  20. Serve warm with a sprinkle of fresh basil, parsley, and parmesan, if desired, and enjoy!


  • Calories: 472.36kcal
  • Fat: 20.16g
  • Saturated Fat: 4.87g
  • Trans Fat: 0.32g
  • Monounsaturated Fat: 12.73g
  • Polyunsaturated Fat: 2.11g
  • Carbohydrates: 32.21g
  • Fiber: 3.74g
  • Sugar: 4.71g
  • Protein: 40.54g
  • Cholesterol: 92.34mg
  • Sodium: 1284.93mg
  • Calcium: 79.04mg
  • Potassium: 1640.58mg
  • Iron: 6.10mg
  • Vitamin A: 40.88µg
  • Vitamin C: 19.15mg
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