Italian Beef Stew

Angela Pietrantonio


This is a very scrumptious stew, worth the prep time! I like to serve over hot cooked rice!
From ""


★★★★★ 1 vote

40 Min
2 Hr


  • 7 tsp
    olive oil, divided
  • 1 1/2 c
    chopped onion
  • 1/2 c
    chopped carrot
  • 1 Tbsp
    minced garlic
  • 1/4 c
    all-purpose flour
  • 2 lb
    boneless chuck roast, trimmed and cut into cubes
  • 3/4 tsp
    salt, divided
  • 1/2 tsp
    black pepper
  • 1 c
    dry red wine
  • 3 3/4 c
    chopped seeded peeled plum tomato (about 2 pounds)
  • 1 1/2 c
    fat-free, lower-sodium beef broth
  • 1/2 c
  • 2 tsp
    chopped fresh oregano
  • 2 tsp
    chopped fresh thyme
  • 1
    bay leaf
  • 1
    (8-ounce) package cremini mushrooms, quartered
  • 3/4 c
    (1/4-inch-thick) slices carrot
  • 2 Tbsp
    chopped fresh basil
  • 1 Tbsp
    chopped parsley

How to Make Italian Beef Stew


  1. Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.
  2. Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
  3. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.

    1 cup ~ 8 points

Printable Recipe Card

About Italian Beef Stew

Course/Dish: Beef Beef Soups
Regional Style: Italian
Other Tag: Healthy

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