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.
- 3celery ribschopped into ½-inch thick pieces
- 1large yellow oniondiced
- 4garlic clovesfinely minced
- 5tbspolive oildivided
- 2½lbsbeef shoulderchuck roast or rump roast, trimmed of fat and cut into 1-inch pieces
- ⅓cupall-purpose flour
- salt and freshly ground black pepper
- 4cupslow-sodium beef broth
- 1tbspred wine vinegar
- 1tspdried oregano
- 1tspdried thyme
- ¾tspdried rosemarycrushed
- ½tspdried marjoram
- 2bay leaves
- 8ozcremini mushroomoptional
- 4medium carrotschopped into ½-inch thick pieces
- 1½lbsRusset potatoespeeled and diced into 1-inch pieces
- 3tbspfresh basilchopped
- 3tbspfresh parsleychopped
- Parmesan cheeseor Romano cheese, optional
Heat 1 tablespoon of olive oil in a large enameled cast iron pot over medium-high heat.
Add the celery and onion, then sauté for 4 minutes.
Add the garlic and sauté for 1 minute longer.
Pour the mixture into a heat proof bowl, then set aside.
Place the beef in a large resealable bag.
Add the flour and season with 1 teaspoon of salt and ½ teaspoon of pepper.
Seal bag, then toss well to evenly coat the beef in the flour.
Return the pot to medium-high heat, then add the remaining 3 tablespoons of olive oil.
Once the oil is hot, add half of the beef.
Cook for 4 to 5 minutes, tossing occasionally until the beef has browned.
Transfer the browned beef to a plate.
Add another 1 tablespoon of oil to the pot, then add the remaining half of the beef to brown.
Slowly add 1 cup of broth, red wine vinegar, and the beef on the plate.
Cook, stirring frequently while scraping the bottom of pan, until the sauce has thickened.
Add the remaining 3 cups of beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, mushrooms and sautéed veggie mixture.
Bring the mixture just to a boil, stirring frequently.
Season with salt and pepper to taste.
Reduce the heat to low, then cover the pot and simmer for 1½ hours, stirring occasionally.
Add the potatoes and carrots, then cook about 1½ hours longer until the beef and vegetables are tender.
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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