Italian Beef Stew Recipe

Name: Italian Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 1 ½ cups lukewarm water; 4 tablespoons olive oil; 2 ounces pancetta, cut into 1/4-inch dice; 1 12 lbs boneless beef shank or 1 12 lbs beef chuck, cut into 1-inch cubes; salt & freshly ground black pepper; 1 medium onions (1 cup) or 1 large onion, finely chopped (1 cup); 3 garlic cloves, finely chopped; ½ cup dry red wine; 1 (14 ounce) can plum tomatoes, drained, chopped; 1 sprig fresh rosemary or ¼ teaspoon crumbled dried rosemary; 2 tablespoons chopped fresh Italian parsley

Servings: persons

1 ounce dried porcini mushrooms
1 ½ cups lukewarm water
4 tablespoons olive oil
2 ounces pancetta, cut into 1/4-inch dice
1 12 lbs boneless beef shank or 1 12 lbs beef chuck, cut into 1-inch cubes
salt & freshly ground black pepper
1 medium onions (1 cup) or 1 large onion, finely chopped (1 cup)
3 garlic cloves, finely chopped
½ cup dry red wine
1 (14 ounce) can plum tomatoes, drained, chopped
1 sprig fresh rosemary or ¼ teaspoon crumbled dried rosemary
2 tablespoons chopped fresh Italian parsley

1
Heat oven to 350 degrees.
2
Soak mushrooms in 1-1/2 cups water in small bowl.
3
Heat 2 T. oil in Dutch oven over medium-low heat.
4
Add pancetta and cook, stirring frequently, until lightly crisped, about 8 minutes.
5
Transfer to bowl with slotted spoon.
6
Sprinkle beef with salt and pepper.
7
Add 1 T. oil to Dutch oven and heat over medium-high heat.
8
Saute beef in batches in oil until browned on all sides, about 5 minutes each batch.
9
Transfer to bowl with pancetta.
10
Drain mushrooms, reserving soaking liquid.
11
Rinse mushrooms thoroughly, then coarsely chop.
12
Strain soaking liquid through fine sieve or doubled cheesecloth; there should be about 3/4 cup.
13
Add remaining 1 T. oil to Dutch oven and heat over medium-low heat.
14
Add onion and garlic and saute until softened, about 5 minutes.
15
Add reserved mushroom liquid and the wine.
16
Increase heat to medium-high and boil 3 minutes.
17
Stir in tomatoes, rosemary, mushrooms, beef, and pancetta.
18
Bake covered until beef is tender, about 1-1/2 hours.
19
Taste and adjust seasonings.
20
Stir in parsley.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 1 ½ cups lukewarm water, 4 tablespoons olive oil, 2 ounces pancetta, cut into 1/4-inch dice, and more.

Yes, Italian Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Beef Stew

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