Hearty Italian Beef Stew for Cozy Family Dinners

A comforting Italian Beef Stew that showcases tender beef and savory vegetables, perfect for chilly evenings and family gatherings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

2 tsp Olive Oil Enhances flavor and helps brown the meat; can substitute with vegetable oil.
2 lbs Chuck Steak Main protein; alternatives include brisket or round steak.
3.5 oz Pancetta Adds depth and savory flavor; substitute with bacon.
1 large Onion Yellow or sweet onions work well for added sweetness.
2 Carrots Parsnips can be used for a unique twist.
2 Celery Stalks Essential for the soffrito base; fennel is a substitute.
2 tsp Sea Salt Adjust according to taste.
1 tsp Black Pepper Freshly ground for superior flavor.
1 tsp Brown Sugar Optional; balances acidity.
7 oz Crimini Mushrooms Button mushrooms can replace them.
4 Garlic Cloves Fresh is preferable; garlic powder can substitute.
2 tbsp Tomato Paste Ketchup is a last resort.
2 tbsp Balsamic Vinegar Try red wine vinegar as an alternative.
1/3 cup Red Wine Choose a dry variety; can omit for non-alcoholic.
2.5 cups Beef Broth Vegetable broth is a lighter choice.
1 Bay Leaf Subtle depth of flavor.
1 sprig Rosemary Thyme can be a lovely substitute.
2 tsp Cornstarch For thickening; mix with water before adding.

Equipment

Casserole pot
Stovetop
Oven

Method

Step-by-Step Instructions

Preheat your oven to 320°F (160°C) and heat 2 tablespoons of olive oil in a large casserole pot over medium-high heat.
Sear the cubed chuck steak for 4-5 minutes in batches until browned on all sides; remove and set aside.
In the same pot, cook the diced pancetta for 3-4 minutes until crispy, then set aside with the beef.
Deglaze the pot with a splash of red wine, then sauté chopped onion, carrots, and celery with seasonings for about 10 minutes.
Add sliced mushrooms and minced garlic, cooking for about 4 minutes until mushrooms release moisture.
Incorporate remaining red wine and balsamic vinegar followed by tomato paste; cook for 2 minutes.
Stir in the beef broth, return beef and pancetta, add bay leaf and rosemary, cover, and transfer to the oven for 90 minutes.
Check for tenderness; if needed, cook for an additional 30 minutes. Beef should be tender enough to break apart.
Mix cornstarch with cold water and stir into the stew to thicken, cooking for a few more minutes.
Serve the stew over polenta or with bread, garnished with fresh parsley if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 28gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 680mgPotassium: 900mgFiber: 3gSugar: 3gVitamin A: 700IUVitamin C: 10mgCalcium: 60mgIron: 3.5mg

Notes

Serve this stew with polenta or crusty bread for a warm, comforting meal.

Tried this recipe?

Let us know how it was!