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.
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.
- Stewing Beef
- Tomato Puree – also known as conserva or passata
- Broth – homemade or store bought
- Bay leaf
- 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.
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.
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.
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.
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
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.
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!
More Beef Recipes you may enjoy!
- Sliced Beef Pizzaiola
- Beef with White Wine Sauce
- Baked Zucchini Stuffed with Meat
- Best Meatloaf
- Baked Beef Stew
Easy Thick Italian Beef Stew
- 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.
- 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!
.Updated from February 2015