Italian Homemade Beef Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 45 mins
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Servings
6 serving
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Calories
242 kcal
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Course
Main Course
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Cuisine
Italian
Italian Homemade Beef Stew
Description
This Italian Homemade Beef Stew begins by sautéing diced onion and minced garlic in olive oil until golden, creating a flavorful base. Beef stew meat is browned thoroughly on multiple sides to develop a deep sear that enhances flavor and texture. Carrots, dried rosemary, oregano, and salt are added before incorporating russet potatoes, mushrooms, a can of crushed tomatoes, and vegetable broth.
The stew simmers covered for 45 minutes to over an hour, allowing the beef to become tender and the flavors to meld. The tomato and mushroom combination contributes body and umami, while the herbs add a fragrant, earthy layer. The broth develops a thick, stew-like consistency, balancing acidity and richness.
For serving, topping with fresh parsley and basil adds brightness and color. The stew pairs well with crusty bread, creamy mashed potatoes, or white rice to complement the savory sauce. It stores well, making it practical for leftovers or freezing for future meals.
Leftovers can be refrigerated or frozen; reheat gently to maintain beef tenderness. Additional vegetables such as leek, bell pepper, peas, or celery can be incorporated to customize the stew.
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 lb beef stew meat
- 1 cup carrot sliced
- 1 tsp rosemary dried
- 1 tsp oregano dried
- 1 tsp salt
- 2 russet potato peeled and cut into chunks
- 2 cups white button mushrooms sliced
- 1 can crushed tomatoes 28 oz.
- 6 cups vegetable broth
Instructions
- Heat olive oil in a dutch oven or a heavy bottom pot over medium heat.
- Saute onion and garlic until golden.
- Add in the beef and let it sit untouched for a few minutes, until brown on one side.
- Flip and brown the beef on the other side. Repeat until all sides are brown.
- Add in carrots, dried rosemary, dried oregano and salt. Mix well.
- Add in potatoes, mushrooms, crushed tomatoes and vegetable broth. Stir well and turn the heat to medium high.
- Once the stew starts simmering, turn the heat to medium low, cover and let it cook for 45 minutes to 1 hour and 15 minutes, until the beef is completely cooked.
- Top with chopped parsley and basil. Serve with crusty bread, rice or mashed potatoes.
Notes
- Store leftovers in an airtight container refrigerated up to 5 days or freeze for up to 3 months.
- Reheat gently in a microwave or saucepan to prevent overcooking the beef.
- Optional vegetables like leek, bell pepper, peas, or celery can be added for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 1391mg | 58% |
| Potassium | 759mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4064IU | 81% |
| Vitamin C | 8mg | 9% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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