Easy Thick Italian Beef Stew

Name: Easy Thick Italian Beef Stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 lb stewing beef; ¾ cup tomato puree (passata); 2½ cups broth (vegetable or beef)* (homemade or store bought); ½ teaspoon salt; 1 teaspoon basil; 1 teaspoon oregano; 1 bay leaf; 1-2 cloves of garlic sliced; 2 tablespoons olive oil; 1½ cups peas (frozen); 2 medium potatoes chopped; 2-3 medium/large carrots chopped; 1-2 dashes hot pepper flakes (optional)

User Reviews

4.4

75 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
4 servings
Calories
421 kcal
Course
Main Course
Cuisine
Italian

Easy Thick Italian Beef Stew

Gianna Palmer

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This Italian Beef Stew is thick and chunky, full of big pieces of Beef and lots of fresh vegetables. All simmered together in a deliciously spiced Italian Sauce.

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Ingredients

Servings

1 lb stewing beef
¾ cup tomato puree (passata)
2½ cups broth (vegetable or beef)* (homemade or store bought)
½ teaspoon salt
1 teaspoon basil
1 teaspoon oregano
1 bay leaf
1-2 cloves of garlic sliced
2 tablespoons olive oil
1½ cups peas (frozen)
2 medium potatoes chopped
2-3 medium/large carrots chopped
1-2 dashes hot pepper flakes (optional)

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Instructions

Dredge the beef chunks well in flour.
In a large pot add 2 tablespoons olive oil, the beef chunks and brown on all sides.
Add the garlic, tomato puree, salt, basil, oregano, bay leaf, hot pepper flakes, broth, carrots, peas and potatoes cover and bring to a boil on medium-high heat, lower heat to low, slightly uncover and simmer for approximately 45-60 minutes, stirring occasionally (more time if needed, until veggies are tender).
Uncover, raise heat, cook until desired thickness. Serve immediately with Italian crusty bread. Enjoy!

Notes

The best cuts of beef to buy are chuck Beef, chuck shoulder, chuck roast or beef round cuts. I prefer to buy a large piece, and cut it myself into bite size pieces, remove some of the fat if necessary.
The best potatoes to use are ones that are low in starch such as Yukon red and white potatoes, they will hold their shape well, and their texture is perfect in soups, stews and casseroles.
These are the cheaper cuts of beef and are perfect for slow cooking especially when making a soup or stew.
The stew should be stored in an airtight container and refrigerated, it will keep for up to 3-4 days in the fridge.To freeze it place the completely cooled stew in a freezer safe container and freeze. It will keep for up to 4-6 months in the freezer. Thaw in the refrigerator then heat in a pot on the stove. If it is too thick then add a little water while heating.

Nutrition Information

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Calories 421kcal (21%) Carbohydrates 13g (4%) Protein 23g (46%) Fat 30g (46%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 81mg (27%) Sodium 1046mg (44%) Potassium 525mg (15%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 964IU (19%) Vitamin C 23mg (26%) Calcium 52mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 421 kcal

% Daily Value*

Calories	421kcal	21%
Carbohydrates	13g	4%
Protein	23g	46%
Fat	30g	46%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	15g	75%
Trans Fat	1g	50%
Cholesterol	81mg	27%
Sodium	1046mg	44%
Potassium	525mg	11%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	964IU	19%
Vitamin C	23mg	26%
Calcium	52mg	5%
Iron	3mg	17%