Italian Beef Stew

35 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Cindy Barr
Total Time
2 Hours 40 Mins
Yield
8 servings (serving size: 1 cup)
By Ivy Manning
January 2011
RECIPE BY Cooking Light

Make a hearty Italian-inspired stew recipe for dinner tonight. This one-dish meal is sure to satisfy.

Ingredients

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

Nutritional Information

  • Calories 334
  • Fat 13g
  • Satfat 3.9g
  • Monofat 0.8g
  • Polyfat 6.6g
  • Protein 40.6g
  • Carbohydrate 12.2g
  • Fiber 2.4g
  • Cholesterol 86mg
  • Iron 4.1mg
  • Sodium 387mg
  • Calcium 51mg

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

MMowry's Review

TaraMar
November 13, 2013
This recipe was tasty, but quite time counsuming. I felt that the end result was no better than other beef stew recipes that weren't as labor intensive. I probably won't make again.

Not Worth the Effort

Laurie18
August 06, 2017
Although this stew was pretty tasty, it definitely not worth the time and trouble to put together.  Followed the instructions to the letter until I got to the cooking time.  Instead of a 45-minutes simmer, I doubled that time and then had to add an additional three hours to the final hour of cooking time.  Perhaps my simmer was a little lower than what may have been expected, but come on.  I'm glad the flavor was there as I have a ton of leftovers (which was what I was after), I've stored the leftovers in the freezer for future meals.  But I won't start from scratch again.

BrittneyT's Review

alissaj0454
January 30, 2011
AMAZING!!! This is the first stew I made in my first dutch oven. I did not have fresh tomatoes or fresh herbs, so I used canned diced tomatoes and dried herbs (used 1tsp where it called for 1tbs of fresh). I used potatoes in place of the mushrooms. Other than that I followed recipe and instructions exactly, and it turned out to be the best meal I've ever cooked and my husband is still raving about it! Served it with hot italian bread and red wine. This would be great to serve to guests also. Definitely a keeper!!

luv2sing21's Review

adh214
January 09, 2011
This recipe is a time commitment. Not sure the prep and cook time were worth the end result. It was a bit bland. But, the day after leftovers were much better. I shaved parmigiano-reggiano cheese on top.

Avivale's Review

robinarroyave
October 12, 2013
Top notch stew! Apply your best braising technique and this stew will really shine. I simmered for 3 hours, generously applied salt and pepper, and added a cubed potato along with the carrot slices. Serve with Italian bread, toasted, brushed with olive oil, and rubbed with a garlic clove. Perfect for dipping.

BigMac96's Review

olie1203
November 08, 2013
N/A

olie1203's Review

nyfoodie
January 20, 2011
Love it! I have been trying all kinds of stew and soup recipes over the past year, and nothing really wowed me until this. I liked what the spices added to the flavor, overall it was a great dish. I had mine over some brown rice. I'm sure it would also be great with a baked potato.

Penny1's Review

JGilman
April 30, 2012
This looked and tasted delicious. Like some others, I had to cook the beef much longer than the recipe stated. Next time I will cook an additional 1/2 hour prior to adding the carrots as I had to add another hour to the second cooking time which overcooked the carrots . We had the leftover stew for lunch the next day - even better. I served with toasted garlic bread and a simple green salad. Will definitely make again

carolfitz's Review

MMowry
February 14, 2011
If you follow the recipe, suggest you allow longer than 40min for prep. We cut the chuck into larger cubes, about 2". Subbed drained canned tomatoes for fresh and needed a longer final simmer to reduce the stew. Excellent results. Served with the rest of the Ravenswood Zin.

EmInIowa's Review

Penny1
January 31, 2011
Best beef stew recipe I've ever tried! I used canned tomatoes w/ sea salt, subbed mushrooms for celery, and completely forgot to add the garlic. I used Colores del Sol Malbec for my cup of wine and it gave it AWESOME flavor! It was DELICIOUS! This will be my go-to beef stew recipe from now on.
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