Italian Beef Stew

Angela Pietrantonio


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

40 Min
2 Hr


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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
bay leaf
(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


  • 1Heat 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.
  • 2Add 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.
  • 3Add 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

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About Italian Beef Stew

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

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