Italian Beef Stew Recipe

Name: Italian Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 teaspoons olive oil, divided; 1 1/2 cups chopped onion; 1/2 cup chopped carrot; 1 tablespoon minced garlic; 1/4 cup all-purpose flour; 2 pounds boneless chuck roast, trimmed and cut into cubes; 3/4 teaspoon salt, divided; 1/2 teaspoon black pepper; 1 cup dry red wine; 3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds); 1 1/2 cups fat-free, lower-sodium beef broth; 1/2 cup water; 2 teaspoons chopped fresh oregano; 2 teaspoons chopped fresh thyme; 1 bay leaf; 1 (8-ounce) package cremini mushrooms, quartered; 3/4 cup (1/4-inch-thick) slices carrot; 2 tablespoons chopped fresh basil; 1 tablespoon chopped parsley

Servings: persons

7 teaspoons olive oil, divided
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 tablespoon minced garlic
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into cubes
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup dry red wine
3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
1 1/2 cups fat-free, lower-sodium beef broth
1/2 cup water
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 bay leaf
1 (8-ounce) package cremini mushrooms, quartered
3/4 cup (1/4-inch-thick) slices carrot
2 tablespoons chopped fresh basil
1 tablespoon chopped parsley

1
Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute for 45 seconds, stirring constantly. Remove from pan.
2
Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; saute 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
3
Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.

241

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.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 7 teaspoons olive oil, divided, 1 1/2 cups chopped onion, 1/2 cup chopped carrot, 1 tablespoon minced garlic, 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

How did you like this recipe?

Frequently Asked Questions