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Italian Beef Stew

Italian Beef Stew: Comforting and Hearty for Cozy Nights

Italian Beef Stew is a heartwarming dish perfect for chilly nights, featuring tender beef, vegetables, and a rich gravy.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Check for Tenderness 15 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Beef
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 lbs Chuck steak Provides depth of flavor and tenderness; brisket or round steak works as substitutes.
  • 3.5 oz Pancetta Introduces savory depth; use bacon as an alternative if necessary.
  • 1 large Onion Forms the base flavor; yellow or white onions are best here.
  • 2 Carrots Infuses sweetness; can replace with parsnips for a nuanced flavor.
  • 2 stalks Celery Essential for creating depth in the soffrito base.
  • 2 tsp Sea salt Vital for seasoning; adjust according to taste.
  • 1 tsp Black pepper Adds heat; freshly ground is preferred.
  • 1 tsp Brown sugar Optional, balances acidity; can omit for a less sweet profile.
  • 7 oz Crimini mushrooms Contributes umami; substitute with button mushrooms if needed.
  • 4 cloves Garlic Magnifies flavor; garlic powder can be used in a pinch.
  • 2 tbsp Tomato paste Enhances color and depth of flavor.
  • 2 tbsp Balsamic vinegar Provides acidity; red wine vinegar is a good alternative.
  • 1/3 cup Red wine Elevates flavor; opt for a dry red wine.
  • 2.5 cups Beef broth Forms the hearty base; homemade or store-bought is fine.
  • 1 Bay leaf Infuses aromatic flavor; remove before serving.
  • 1 sprig Rosemary Adds earthy aroma; can replace with thyme.
  • 2 tsp Cornstarch Used for thickening the sauce; flour can be used as a substitute.
  • Olive oil Adds richness and helps to sear the meat; can substitute with vegetable oil.

Equipment

  • large casserole dish

Method
 

Step‑by‑Step Instructions for Italian Beef Stew
  1. Preheat your oven to 320°F (160°C). Gather all your ingredients and equipment.
  2. Heat olive oil in a large casserole dish over medium-high heat. Sear the cubed chuck steak until browned, about 5–7 minutes. Set aside.
  3. In the same dish, cook the pancetta until crispy, about 3–4 minutes. Transfer to the bowl with the beef.
  4. Deglaze the pan with red wine, add onion, carrots, celery, salt, pepper, and brown sugar. Cook until vegetables soften, about 10 minutes.
  5. Add mushrooms and garlic, cook for an additional 3–4 minutes until fragrant.
  6. Stir in tomato paste, balsamic vinegar, and red wine. Let simmer for 1–2 minutes.
  7. Pour in beef broth, return beef and pancetta, add bay leaf and rosemary. Stir and cover. Cook in the oven for 90 minutes.
  8. Check beef tenderness after 90 minutes. If tough, return to the oven, checking every 15 minutes.
  9. Mix cornstarch with cold water and stir into the stew. Simmer for about 5–10 minutes to thicken.
  10. Serve over polenta, mashed potatoes, or pasta. Adjust seasoning as needed.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

This dish is perfect for warming up your family on chilly nights. Prepare a double batch for easy weeknight meals.

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