Italian Beef Stew
A rustic Italian beef stew simmered with red wine, tomatoes, and herbs until the meat is tender. Perfect served over polenta or with crusty bread.
- Total time
- 120 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 medium carrots, cut into 1-inch pieces
- 2 stalks celery stalks, cut into 1-inch pieces
- 1.5 cups red wine
- 2 cups crushed tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 whole bay leaf
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Pat beef dry with paper towels and season with salt and pepper.
- 2
Dice onion, mince garlic, and cut carrots and celery into 1-inch pieces.
- 3
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown beef on all sides, about 3 minutes per side. Transfer to a plate.
- 4
Add onion and celery to the pot and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cook 2 minutes until fragrant.
- 5
Pour in red wine and scrape up any browned bits from the bottom. Simmer for 2 minutes.
- 6
Return beef to the pot along with carrots, crushed tomatoes, beef broth, rosemary, thyme, and bay leaf. Bring to a boil.
- 7
Cover and reduce heat to low. Simmer gently for 90 minutes, stirring occasionally, until beef is very tender.
- 8
Remove and discard herb sprigs and bay leaf. Taste and adjust seasoning as needed.
Tools you’ll need
- large Dutch oven with lid
- chef's knife
- cutting board
- wooden spoon
- meat thermometer optional
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