Skip to main content
  1. Leisure
  2. Food & Drink
  3. Food & Recipes

Italian Beef Stew

See also

Today’s recipe feature is Italian Beef Stew. Chunks of beef join in with your favorite vegetables and some wonderful Italian seasonings to create a delicious stew. While it needs to simmer for a few hours on the stove top, it only takes 20 minutes to put together. Healthy and joyous eating!

Italian Beef Stew (Recipe courtesy Cooking Classy)

Ingredients:

  • 4 medium carrots, chopped into 1/2-inch thick pieces
  • 3 stalks celery, chopped into 1/2-inch thick pieces
  • 1 large yellow onion, diced
  • 3 cloves garlic, finely minced
  • 5 Tbsp. extra virgin olive oil, divided
  • 2 ½ lbs. rump roast, trimmed of fat and cut into 1-inch pieces
  • 1/3 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 4 cups low-sodium beef broth
  • 1 Tbsp. red wine vinegar
  • Two (15 oz.) cans diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ¾ tsp dried rosemary, crushed
  • ½ tsp dried marjoram
  • 2 bay leaves
  • 1 ½ lbs. Russet potatoes, peeled and diced into 1-inch pieces
  • 8 oz. cremini mushroom, sliced
  • 3 Tbsp. chopped fresh basil
  • 2 Tbsp. chopped fresh parsley
  • Parmesan or Romano cheese, for serving (optional)

Preparation:

Heat 2 Tbsp. olive oil in a large enameled cast iron pot over medium-high heat. Once hot, add carrots, celery and onion and sauté until lightly golden, about 5 - 6 minutes. Add garlic and sauté 30 seconds longer. Pour mixture into a heat proof bowl and set aside.

Place beef in a large resealable bag, add flour and season lightly with salt and pepper. Seal bag and toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tbsp. olive oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup broth and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, potatoes, mushrooms and sautéed veggie mixture. Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally. Reduce heat, cover pot and simmer 3 - 4 hours, stirring occasionally, until beef is very tender.

Stir in fresh basil and parsley. Serve warm sprinkled with Parmesan or Romano cheese if desired. Serving yield – 7 or 8 servings.

Advertisement

Leisure

  • Corned beef
    Find out how to prepare a classic corned beef recipe in a slow cooker
    Video
    Slow Cooker Tips
  • Left handed eating
    Find out why you should never eat with your left hand
    Video
    Wives Tale
  • Subway message
    Subway customer finds 'Big Mama' written on her order
    Video
    Subway Message
  • Deviled eggs
    This is the only deviled egg recipe you’ll need this Easter
    Delicious Eggs
  • Natural solutions
    Natural beauty: All natural solutions to life's little beauty headaches
    Camera
    Natural Solutions
  • Chocolate souffle
    Love chocolate? Get tips on making the perfect chocolate souffle every time
    Video
    Recipe 101

User login

Log in
Sign in with your email and password. Or reset your password.
Write for us
Interested in becoming an Examiner and sharing your experience and passion? We're always looking for quality writers. Find out more about Examiner.com and apply today!