4.4 from 75 votes
Easy Thick Italian Beef Stew
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.
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
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)
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.