Italian Beef Stew Recipe

My Italian Beef Stew is perfect for a Fall day or any day. The key to achieving the rich deep flavor of this stew is to brown the beef properly. The brown bits that are formed in the pot are the foundation for the rich flavor we are building.

You’ll need:

• 2.5-3 pounds beef chuck stew meat, cut into small cubes, seasoned with salt and pepper
• 6 garlic cloves, smashed
• 1/2 cup minced onion
• 2 medium yellow onions, quartered
• 4 carrots, cleaned and cut into quarters  
• 2 celery stalks, cut into 1-inch pieces
• 4 large red potatoes, quartered
• 1 cup frozen peas
• 1 cup dry red wine (Chianti is a good choice)
• 1 quart beef or chicken stock
• 1/2 cup tomato sauce
• Salt and pepper to taste
• 1 tablespoon flour
• 2 bay leaves
• 1/4 cup vegetable oil
• 2 tablespoons tomato paste

Directions:

1. Preheat oven: Set your oven to 325°F (165°C).
2. Brown beef: In a heavy-bottomed pot on the stovetop, heat the olive oil over medium-high heat. Add a few pieces of beef at a time, ensuring they don’t crowd the pot. Brown on all sides, then remove to a plate. Repeat with the remaining beef.
3. Sauté vegetables: Drain all but 2 tablespoons of oil from the pot. Add the minced onion and garlic, and sauté for 2 minutes.
4. Deglaze: Pour in the dry red wine and scrape up any browned bits from the bottom of the pot.
5. Add beef and flour: Return the browned beef to the pot along with any accumulated juices. Sprinkle the flour over the beef.
6. Simmer: Add the tomato sauce and enough beef stock to cover the beef. Stir to combine.
7. Add herbs and vegetables: Add the bay leaves and celery. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour. Check the liquid level and add more stock as needed.
8. Add remaining vegetables: After 2 hours, add the cubed potato, quartered onion, and chopped carrots. Stir to combine and cover.
9. Finish cooking: Cook for an additional 40 minutes, then add the frozen peas and cook for 15 more minutes.
10. Serve: Remove from the oven, discard the bay leaves, and serve hot.

Daniel Mancini

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