• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Recipe Type » Soups / Stews » Easy Thick Italian Beef Stew

Easy Thick Italian Beef Stew

By: Rosemary Published: August 10, 2022 Updated on: August 19, 2022

Share

Share
Pin
Email
Jump to Recipe

This Italian Beef Stew is thick and chunky, full of big pieces of Beef and lots of fresh vegetables. All simmered together in a deliciously spiced Italian Sauce.

Beef stew in a pot with a wooden spoon.

I love One-Pot-Dinners and this Simple Stew is one of them. Everything dumped in one pot, slow cooked to mingle with all those amazing spices and veggies.

Table of Contents

  • Recipe Ingredients
  • How to make homemade broth
  • How to Make Beef Stew
  • What are the best potatoes to use?
      • Never Miss a Recipe!
  • What is the best cut beef for stews?
  • What breads to serve with beef stew
  • FAQs
  • More Beef Recipes you may enjoy!
  • Easy Thick Italian Beef Stew
    • Ingredients US CustomaryMetric 1x2x3x
      • *Homemade or store bought.
    • Instructions 
    • Notes
    • Nutrition

Recipe Ingredients

  • Stewing Beef
  • Tomato Puree – also known as conserva or passata
  • Broth – homemade or store bought
  • Salt
  • Basil
  • Oregano
  • Bay leaf
  • Garlic
  • Olive oil
  • Peas – frozen not thawed
  • Potatoes – cubed
  • Carrots – chopped
  • Hot pepper flakes – optional

How to make homemade broth

In a large pot add a carrot and an onion peeled and cut in half, a celery stalk cut in two, a bay leaf, 2-3 pepper corns, 1/4-1/2 teaspoon of salt and 12 cups of water.

Bring it to a boil then lower the heat and simmer for about three hours. If you want to make a beef broth then add a couple of pieces of beef to the pot.

Stir occasionally and remove any foam that appears on the top of the broth. Pour the broth through a sieve, and let the liquid cool, or in this case use the broth hot.

Any unused broth can be stored in the fridge in an airtight container for 4-5 days. It can also be frozen in freezer safe containers and will keep for up to 6 months.

How to Make Beef Stew

Dredge beef chunks well in flour. In a large pot add 2 tablespoons olive oil, floured beef chunks and brown.

The ingredients in the pot and peas in a bowl.

Add garlic, tomato puree, salt, basil, oregano, bay leaf, hot pepper flakes, broth, carrots, peas and potatoes cover and bring to a boil on medium-high heat.

Peas in the pot with the other ingredients.

Lower the heat, slightly uncover and simmer for approximately 30 minutes or until the vegetables are tender, stirring occasionally. Then uncover and raise the heat, cook until desired thickness. Serve immediately.

The beef stew in the pot cooked.

If you like it more soupy then just cut down on the cooking time at the end.

What are the best potatoes to use?

The best potatoes to use are ones that are low in starch such as Yukon red and white potatoes, they will hold their shape well, and their texture is perfect in soups, stews and casseroles.

stew in a blue dish.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    What is the best cut beef for stews?

    • Chuck Beef, Chuck Shoulder, Chuck Roast or Beef Round Cuts.
    • I prefer to buy a large piece, and cut it myself into bite size pieces, remove some of the fat if necessary.
    • These are the cheaper cuts of beef and are perfect for slow cooking especially when making a soup or stew.

    What breads to serve with beef stew

    I like to serve it with a really good Homemade Italian Bread, a no Knead Ciabatta bread is always a good choice or these Homemade Dinner Rolls.

    FAQs

    How to store the stew

    The stew should be stored in an airtight container and refrigerated, it will keep for up to 3-4 days in the fridge.

    Can you freeze it?

    To freeze it place the completely cooled stew in a freezer safe container and freeze. It will keep for up to 4-6 months in the freezer. Thaw in the refrigerator then heat in a pot on the stove. If it is too thick then add a little water while heating.

    How to make it in a slow cooker

    First be sure to brown the meat in the garlic and oil it makes a big difference in flavour and taste in the slow cooker. Add the beef to the slow cooker, then sautee the onions in the pan. Add them and the remaining ingredients to the beef in the slow cooker, stir to combine. Cover and cook on low for approximately 8 hours, or until the vegetables and meat are tender. Serve immediately.

    I love it thick especially when you serve Thick Italian Beef Stew with some crusty Italian bread. Or why not make some homemade Easy Focaccia Bread, perfect with this stew! Buon Appetito!

    the stew in a blue bowl with a spoon.

    More Beef Recipes you may enjoy!

    • Sliced Beef Pizzaiola
    • Beef with White Wine Sauce
    • Baked Zucchini Stuffed with Meat
    • Best Meatloaf
    • Baked Beef Stew
    Beef stew in a pot with a wooden spoon.

    Easy Thick Italian Beef Stew

    Rosemary Molloy
    This Italian Beef Stew is thick and chunky, full of big pieces of Beef and lots of fresh vegetables. All simmered together in a deliciously spiced Italian Sauce.
    4.41 from 25 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Course Main Course
    Cuisine Italian
    Servings 4 servings
    Calories 421 kcal

    Ingredients
     
     

    • 1 lb stewing beef
    • 3/4 cup tomato puree (passata)
    • 2 1/2 cups broth (vegetable or beef)*
    • 1/2 teaspoon salt
    • 1 teaspoon basil
    • 1 teaspoon oregano
    • 1 bay leaf
    • 1-2 cloves of garlic sliced
    • 2 tablespoons olive oil
    • 1 1/2 cups peas (frozen)
    • 2 medium potatoes chopped
    • 2-3 medium/large carrots chopped
    • 1-2 dashes hot pepper flakes (optional)

    *Homemade or store bought.

      Instructions
       

      • Dredge the beef chunks well in flour.
      • In a large pot add 2 tablespoons olive oil, the beef chunks and brown on all sides.
      • Add the garlic, tomato puree, salt, basil, oregano, bay leaf, hot pepper flakes, broth, carrots, peas and potatoes cover and bring to a boil on medium-high heat, lower heat to low, slightly uncover and simmer for approximately 45-60 minutes, stirring occasionally (more time if needed, until veggies are tender).
      • Uncover, raise heat, cook until desired thickness. Serve immediately with Italian crusty bread. Enjoy!

      Notes

      The best cuts of beef to buy are chuck Beef, chuck shoulder, chuck roast or beef round cuts. I prefer to buy a large piece, and cut it myself into bite size pieces, remove some of the fat if necessary.
      The best potatoes to use are ones that are low in starch such as Yukon red and white potatoes, they will hold their shape well, and their texture is perfect in soups, stews and casseroles.
      These are the cheaper cuts of beef and are perfect for slow cooking especially when making a soup or stew.
      The stew should be stored in an airtight container and refrigerated, it will keep for up to 3-4 days in the fridge.To freeze it place the completely cooled stew in a freezer safe container and freeze. It will keep for up to 4-6 months in the freezer. Thaw in the refrigerator then heat in a pot on the stove. If it is too thick then add a little water while heating.
       
       

      Nutrition

      Calories: 421kcalCarbohydrates: 13gProtein: 23gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 81mgSodium: 1046mgPotassium: 525mgFiber: 4gSugar: 6gVitamin A: 964IUVitamin C: 23mgCalcium: 52mgIron: 3mg
      Keyword beef stew, beef stew recipe, homemade beef stew, Italian Beef stew
      Tried this recipe?Let us know how it was!

      .Updated from February 2015

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        Beef, Fall/Winter, Main Dish, Potatoes, Soups / Stews, Vegetables

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. Nouran says

          January 23, 2023 at 7:47 pm

          5 stars
          It is just like the Egyptian version, love it.

          Reply
        2. Laura says

          January 21, 2023 at 11:41 pm

          Can I replace beef with chicken

          Reply
          • Rosemary says

            January 22, 2023 at 9:25 am

            Hi Laura, I think you could, I have never made it with chicken, but let me know if you try it. Take care!

            Reply
        3. Kristine Steen says

          March 3, 2022 at 3:46 am

          5 stars
          I made this without the potatoes, and served it over mashed potatoes. DELICIOUS !!!

          Reply
          • Rosemary says

            March 4, 2022 at 5:11 pm

            Hi Kristine, thanks so much, that’s a great idea. Take care.

            Reply
        4. mike says

          October 4, 2019 at 11:08 pm

          my son will not eat peas,what else can i use?

          Reply
          • Rosemary says

            October 5, 2019 at 2:11 pm

            Hi Mike, well you can substitute with beans or even lentils. Hope that helps.

            Reply
        5. Gina D from Texas says

          October 4, 2019 at 4:10 pm

          I’m confused … is this cooked on the stove for only 30 minutes? Because you say slow cooked. Or is this a crockpot recipe? In which case 30 minutes is not near long enough.

          Reply
          • Rosemary says

            October 5, 2019 at 1:27 pm

            Hi Gina, it’s cooked on low heat on the stove. 🙂

            Reply
        6. Marie says

          September 22, 2019 at 4:38 am

          5 stars
          Sounds like an easy and yummy recipe can’t wait to make. Thank you for sharing.

          Reply
          • Rosemary says

            September 22, 2019 at 5:54 pm

            Hi Marie, thanks I hope you like it, let me know.

            Reply
        7. Paola says

          January 7, 2018 at 6:51 pm

          Hi on the stove now. Quick question when you say to brown the meat should it be browned to doneness or will it cook through while simmering?

          Reply
          • Rosemary says

            January 7, 2018 at 8:50 pm

            Hi Paola, just brown it on all sides a couple of minutes it will cook through while simmering. Let me know how it goes.

            Reply
        8. Theresa Brecker says

          January 9, 2017 at 2:36 pm

          I am so glad I found this sight. As an italian I love the recipes. nice work. thanks.

          Reply
          • Rosemary says

            January 9, 2017 at 8:32 pm

            So glad you found the blog too Theresa. Have a great week.

            Reply
        9. Cathy Holmes says

          January 8, 2017 at 2:07 am

          5 stars
          Jan.7/17 Just made this stew this afternoon. It is a definite keeper! It’s easy and oh so delicious. a perfect supper on a cold and snowy day!

          Reply
          • Rosemary says

            January 9, 2017 at 8:34 pm

            Hi Cathy, so glad you enjoyed it. Have a great week.

            Reply
        10. Alex says

          February 1, 2016 at 11:07 pm

          5 stars
          This stew looks absolutely delicious! I’ve never had peas in my beef stew, but I love peas, so why not?! Thanks for sharing!

          Reply
          • Rosemary says

            February 2, 2016 at 9:08 pm

            Hi Alex, thanks peas are really tasty in this stew.

            Reply
        11. Leona Ronco says

          February 1, 2016 at 5:56 pm

          5 stars
          Hi, Ro,
          This is the perfect crock-pot meal. Can’t wait to try it.

          Reply
          • Rosemary says

            February 1, 2016 at 7:28 pm

            Hi Leona, thanks, for the crock pot you probably should cut down on the water so it isn’t too watery. Let me know. 🙂

            Reply
        12. Marisa says

          February 1, 2016 at 3:46 pm

          5 stars
          Hi Rosemary! I think this stew is just what I’ve been craving. I am wanting some hot filling comfort food. I do enjoy one pot meals — to me they just shout home cooking. BTW, I was serious about sending you some Spaghetti squash seeds if you’d like!

          Reply
          • Rosemary says

            February 1, 2016 at 7:25 pm

            Hi Marisa, thanks hope you enjoy it, thanks so much for the offer, but I think my sister is coming in a couple of months 🙂 and with the way the mail is here I would probably get them next year. haha.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        Ricotta cake on a glass cake stand.

        Italian Lemon Ricotta Cake

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs