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This savory Italian Beef Stew recipe makes a delicious, satisfying stew with rich tomato gravy and meat that just melts in your mouth!
Growing up, my Italian grandmother made tomato sauce that would cook all day with all different types of meat, then served she served it on pasta. I just loved it when she’d serve it up on a Sunday with a side of mushrooms made in a tomato garlic sauce.
This Italian Beef Stew recipe was inspired by those Sunday dinners of long-cooked meat, mushrooms, and Italian flavors. I serve it on pasta or with mashed potatoes, but if you’d instead add potatoes and eat it on its own, feel free – it’s just as good!
Why This Recipe Works
- Browning the beef before stewing seals in the flavor.
- Slow cooking the stew in the oven ensures the flavors soak in and the beef is tender.
- White wine in the sauce adds a richness and depth that can’t be beaten.
How To Make Italian Beef Stew
- Season and coat beef with flour. Brown on all sides. Remove from the pan and set aside.
- Add onions and mushrooms to the pan, cook until translucent.
- Add garlic and cook another minute.
- Pour in wine and reduce.
- Add stock and canned tomatoes. Return the beef to the pan and cook in the oven for around an hour and a half.
- Serve the finished stew over pasta and enjoy!
Ingredient Notes
- Beef: I use a good quality beef chuck roast, but a stewing steak will work perfectly.
- Mushrooms: I like to use brown mushrooms such as cremini or chestnut, but any mushrooms will work just fine.
- Tomatoes: I use the best quality canned tomatoes I can find. Look for the D.O.P symbol on the cans in the grocery store, which denotes good quality.
- Stock: I use beef stock, but vegetable stock will work well if you don’t have it.
- White Wine: The wine adds depth to the sauce, but if you don’t have any or can’t use it, you can replace it with stock. If using wine, use one that you would happily drink.
Step By Step Instruction
Season the beef with salt & pepper and coat with flour. Heat the oil in a large, oven-safe pot over medium heat. Add the meat and brown on all sides (I did this in two batches to not crowd the pan).
Remove the beef from the pan and set it aside.
Add the onions and celery to the same pan and cook until the onions are translucent (about 5 minutes). Add the mushrooms and cook, stirring occasionally, until tender and browned (about 3 to 4 minutes).
Add the garlic and cook another minute.
Add the wine and stir, scraping anything that may have stuck to the bottom of the pan. Raise the heat to medium-high heat. Cook the wine until it reduces in half.
Stir in the tomato paste, tomatoes, and stock. Add the parsley and salt & pepper to taste.
Return the beef to the pan. Cover and bake for two hours. Then carefully remove the pot from the oven and stir in the carrots. Cover the pot and cook for another hour or until the carrots are firm, yet tender.
Serve and enjoy every last bite!
Erren’s Top Tips
- Choose the best meat in your budget -The best beef stews are made with cuts like chuck roast, short ribs, or round. Leaner cuts are not suitable for stew.
- Be careful not to overcrowd your pan when browning the beef. If you leave space between the chunks, this will make sure they are brown and don’t steam. Cook the meat in batches if your pan isn’t big enough.
- Make sure your vegetables are chopped into equally sized pieces. This ensures that they cook evenly.
Make ahead and Freezing Instructions
- In the Fridge: You can store the cooked stew in the fridge (in an airtight container) for three days.
- In the Freezer: Put the stew in an airtight, freezer-safe container. Store in the freezer for up to three months. Ensure the container has enough room left for the stew to expand once frozen.
- Reheating: To reheat the stew, defrost thoroughly in the fridge and reheat in the oven until piping hot.
Did you make this?
Recipe
Italian Beef Stew
Ingredients
- 2 pounds beef stewing meat (cubed)
- 2 tablespoons flour
- 4 tablespoons olive oil
- 1 large onion (chopped)
- 2 stalks of celery (sliced)
- 16 ounces mushrooms (sliced, any variety)
- 3 cloves garlic (chopped)
- 1 cup white wine
- 3 tablespoon tomato paste
- 14 oz canned crushed tomatoes
- 3 cups beef stock
- 3 large carrots (sliced)
- A good handful of fresh parsley (chopped)
- salt and pepper
Instructions
- Preheat the oven to 300°F/150°C.
- Season the beef with salt & pepper and coat with the flour.
- Heat the oil in a large, oven-safe pot over medium heat. Add the beef and brown on all sides (I did this in two batches so not to crowd the pan).
- Remove from the pan and set aside.
- Add the onions and celery to the same pan and cook until the onions are translucent (about 5 minutes). Add the mushrooms and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
- Add the garlic and cook another minute.
- Add the wine and stir, scraping anything that may have stuck to the bottom of the pan. Raise the heat to medium-high heat. Cook the wine until it reduces in half.
- Stir in the tomato paste and tomatoes and stock. Add the parsley and salt & pepper to taste.
- Return the beef to the pan. Cover and bake for 2 hours. Add the carrots and bake another hour.
Tips
- Choose the best meat in your budget -The best beef stews are made with cuts like chuck roast, short ribs, or round. Leaner cuts are not suitable for stew.
- Be careful not to overcrowd your pan when browning the beef. If you leave space between the chunks, this will make sure they brown and don’t steam. Cook the meat in batches if your pan isn’t big enough.
- Make sure your vegetables are chopped into equally sized pieces. This ensures that they cook evenly.
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