Italian Beef Stew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Italian beef stew recipe is a hearty and comforting dish that is perfect for colder days. Made with tender chunks of beef, aromatic herbs, and a rich tomato-based broth, this stew is bursting with flavors. The slow cooking process allows the flavors to meld together, resulting in a deliciously satisfying meal. Serve this stew with crusty bread or over creamy polenta for a complete and satisfying dinner.

Keywords: Italian, beef stew, recipe, comfort food, slow cooking.

Italian beef stew recipe details

Italian beef stew recipe, recipe Rating: 4.5
Number of votes:103

Using tomato paste, Italian seasonings and cloves, this is a tasty alternative to traditional beef stew.
Ready in: 1 hour 30 mins

Ingredients

Serves: 4

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, coarsely chopped
• 2 or 3 cloves garlic, crushed
• 1 to 1 1/2 pounds tenderized beef stew meat
• 1/2 cup red wine
• 1 pint warm water
• 3 ounces tomato paste
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 3 whole cloves
• salt and pepper to taste
• 3 or 4 large carrots
• 3 or 4 medium potatoes

Preparation method

Prep: 15 mins | Cook: 1 hour 15 mins

1. In a Dutch oven, heat olive oil and butter.
2. Add coarsely chopped onion and crushed garlic and saute on medium heat for about 5 minutes until turning golden brown.
3. Add stew meat and continue cooking for 10 minutes or so until evenly colored and partially cooked.
4. Add wine, water, tomato paste, oregano, basil, cloves, salt and pepper.
5. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally.
6. Add carrots, cut into large pieces and continue cooking for another 20 minutes.
7. Finally, add the potatoes, cut into large bite sized pieces, and continue to cook, stirring occasionally, for another 30 minutes or so.
8. When done, the potatoes should be soft enough to thicken the stock somewhat but not yet mushy.
9. Remove the cloves before serving.