There is something deeply satisfying about a deeply flavored, slow-simmered dish. This gorgeous Italian Beef Stew delivers tender beef swimming in a rich tomato and herb broth. Every bite offers that perfect mouthfeel. The combination of basil and oregano makes the aroma truly transportive.
When the weather turns crisp, this becomes my go-to comfort meal. It tastes even better the next day, honestly. This tomato based stew is truly perfect for those busy weeknights that demand real flavor.
Why I Love This Recipe
I find this slow cooked beef recipe wonderfully reliable. It feeds a crowd easily, maybe six to eight people. The active prep time is surprisingly short. Plus, it freezes beautifully for later meals. That aroma while it simmers fills the whole house with joy.
Italian Beef Stew Ingredients
The magic truly happens when simple, pantry-stable items unite. These core components build the classic, rustic heart of our Italian Beef Stew. We are aiming for deep, layered Italian Recipe flavor here.
Substitutions and Tips
- Beef: Chuck roast works best for that shredded texture.
- Wine: Skip the dry red wine for an alcohol-free version. Just use extra broth.
- Herbs: Fresh herbs are lovely if you have them handy. Use double the dried amount.
- Thickening: A cornstarch slurry offers a fast fix if you need a thicker stew quickly.
Remember, all the precise measurements are waiting for you on the recipe card below.
How to Make Italian Beef Stew
Making this hearty meal involves simple searing and longer simmering. We focus on building flavor from the very first step.
Step 1: Browning the Beef
Heat your olive oil until it shimmers gently. Season those beef cubes generously now. Brown the meat in small batches always. Do not crowd the bottom of your Dutch oven. Set the beautifully seared beef aside on a clean plate.
Step 2: Sautéing Aromatics
Toss the chopped onion right into that leftover pot oil. Cook it down until it looks soft and sweet. Then, stir in your minced garlic quickly. Just cook it for sixty seconds until fragrant, never more.
Step 3: Deglazing the Pot
Pour in your dry red wine if you are using it. Scrape all those good browned bits up from the bottom. This process adds major depth to your stew. Let it bubble for about three minutes to lessen slightly.
Step 4: Combining the Base
Return the browned beef back into that big pot now. Add the crushed tomatoes and the beef broth right on top. Next, toss in the carrots and celery too. Sprinkle in your oregano, basil, and thyme. Salt and pepper season it well.
Step 5: The Slow Simmer
Bring the whole mixture up to a nice, gentle boil. Immediately turn the heat down to low setting now. Cover the pot securely then let it simmer. Cook this for nearly two hours, checking often. You want that beef fork tender and soft.
Step 6: Adding the Potatoes
Once the beef yields easily, add your potatoes. Stir them into the flavorful liquid base. Continue simmering, keeping the pot covered. Cook them for another half hour until they soften completely.
Step 7: Final Adjustments
Remember to scoop out that spent bay leaf now. Taste the broth deeply. Adjust seasonings like salt, if needed. If it seems too runny, uncover it slightly to reduce the liquid.
Step 8: Serving the Stew
Ladle the hot stew into your favorite bowls. Garnish generously with that fresh, bright parsley. Serve this thick Italian Beef Stew immediately with crusty bread for dipping.
How to Store Italian Beef Stew
Leftovers are truly the best part of making a big batch. Store cooled stew in airtight containers. Refrigerate for up to four days very easily. This rich dish freezes wonderfully too. Place portions into freezer-safe bags or containers. It stays good for about three months frozen.
Tips for Success
- Sear Properly: Don’t rush browning the beef cubes. This step is key for deep flavor.
- Use Good Broth: A high quality beef broth makes a huge difference here.
- Low and Slow: Patience is essential for that melt-in-your-mouth beef texture.
- Resting Time: Flavors marry best after the stew rests for a few hours.
Kitchen Tools You’ll Need
- Large Dutch oven or heavy pot.
- Sharp knife and cutting board for chopping items.
- Measuring cups and spoons for accuracy.
- Slotted spoon for removing browned meat.
Serving Suggestions
- Serve alongside crusty Italian bread for soaking sauce.
- A simple green salad with vinaigrette works well.
- Enjoy with a glass of that same dry red wine used earlier.
- Grate some fresh Parmesan cheese over the top before serving.
Italian Beef Stew
- Prep Time: 20 minutes (estimated)
- Cook Time: 2 to 2.5 hours
- Total Time: Approx. 2 hours 40 minutes
- Yield: 6-8 servings (estimated)
- Category: Main Dish
- Method: Stovetop/Simmering
- Cuisine: Italian
- Diet: None
Description
Un hearty Italian Beef Stew featuring tender beef in a rich tomato and herb-infused broth, slow-simmered with vegetables and potatoes.
Ingredients
- 2 tablespoons olive oil
- 2 lbs beef stew meat, cut into 1 1/2-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 1/2 cup dry red wine (like Chianti or Merlot), optional
- 2 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 1/2 lbs small Yukon Gold or red potatoes, halved or quartered
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef cubes generously with salt and pepper. Brown beef in batches on all sides, then remove to a plate.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in red wine (if using) and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
- Return beef to the pot. Add crushed tomatoes, beef broth, carrots, celery, oregano, basil, thyme, and bay leaf. Season with additional salt and pepper.
- Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until beef is fork-tender.
- Add potatoes to the pot. Continue to simmer, covered, for another 20-30 minutes, or until potatoes are tender.
- Remove the bay leaf. Taste and adjust seasonings as needed. If the stew is too thin, you can uncover and simmer for a bit longer to reduce, or thicken with a cornstarch slurry.
- Serve hot, garnished with fresh chopped parsley. This stew is delicious with crusty Italian bread.
Notes
- This stew is delicious with crusty Italian bread.
- If the stew is too thin, you can uncover and simmer for a bit longer to reduce, or thicken with a cornstarch slurry.
