Italian Beef Stew - Erren's Kitchen

Italian Beef Stew - Erren's Kitchen

This savory Italian Beef Stew recipe makes a delicious, satisfying stew with a rich tomato gravy and meat that just melts in your mouth!

Growing up, my Italian grandmother used to make tomato sauce that would cook all day with all different types of meat in it and served it on pasta.

I just loved it when she’d serve it up on a Sunday with a side of mushrooms that were made in a tomato garlic sauce.

This dish was inspired by those Sunday dinners of long cooked meat, mushrooms and Italian flavors.  I serve it on pasta, but if you’d rather add potatoes and eat it on it’s own, feel free – it’s just as good!

This recipe is easy to throw together and once you so, you throw it in the oven and you don’t have to touch it until its done. Simple.

If you love stew, check out some of my other recipes that you might like while you’re here.

 

 

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Italian Beef Stew

An Italian twist on a traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts of meat making it a budget friendly meal.

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Ingredients

• 
  2
  pounds
  beef stewing meat
  cubed
  


• 
  2
  tablespoons
  flour
  


• 
  4
  tablespoons
  olive oil
  


• 
  1
  large onion
  chopped
  


• 
  3
  cloves
  garlic
  chopped
  


• 
  1
  cup
  white wine
  


• 
  3
  tablespoon
  tomato paste
  


• 
  3
  cups
  beef stock
  


• 
  14
  ounces
  mushrooms
  sliced, any variety
  


• 
  3
  large carrots
  sliced
  


• 
  2
  stalks celery
  sliced
  


• 
  A good handful fresh parsley
  chopped
  


• 
  salt and pepper
  


• 
  1
  pound
  pasta of your choice
  

Instructions

1. 
   

   Preheat the oven to 350F

   
   


2. 
   

   Season the beef with salt & pepper and coat with the flour.

   
   


3. 
   

   Heat the oil in a large, oven safe pot over medium heat. Add the beef and brown on all sides (I did this in two batches so not to crowd the pan).

   
   


4. 
   

   Remove from the pan and set aside.

   
   


5. 
   

   Add the onions to the same pan and cook until translucent (about 5 minutes).

   
   


6. 
   

   Add the garlic and cook another minute.

   
   


7. 
   

   Add the wine and raise the heat to medium high heat. Cook the wine until it reduces in half.

   
   


8. 
   

   You can also scrape up and stir in anything that may have stuck to the bottom of the pan.

   
   


9. 
   

   Stir in the tomato paste.

   
   


10. 
    

    Return the beef to the pan. Stir in the vegetables and stock.

    
    


11. 
    

    Add the parsley and salt & pepper to taste.

    
    


12. 
    

    Cover and bake for 1½ hours.

    
    


13. 
    

    Bring a large pot of water to a boil and cook according to the package instructions.

    
    


14. 
    

    Serve the stew on top of the pasta.

    
    

Nutrition Facts

Italian Beef Stew

Amount Per Serving

Calories 698
Calories from Fat 144

% Daily Value*

Total Fat 16g
25%

Saturated Fat 2g
10%

Sodium 515mg
21%

Potassium 1313mg
38%

Total Carbohydrates 105g
35%

Dietary Fiber 7g
28%

Sugars 11g

Protein 23g
46%

Vitamin A
158.3%

Vitamin C
13.1%

Calcium
8.4%

Iron
19%

* Percent Daily Values are based on a 2000 calorie diet.

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