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Easy Thick Italian Beef Stew

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.

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.

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!

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.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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: 421kcal | Carbohydrates: 13g | Protein: 23g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1046mg | Potassium: 525mg | Fiber: 4g | Sugar: 6g | Vitamin A: 964IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 3mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    .Updated from February 2015

    25 Comments

    1. 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.

    2. 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?

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

    3. 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!

    4. 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!

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

    5. 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!

      1. 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 πŸ™‚ and with the way the mail is here I would probably get them next year. haha.

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