This Italian Beef Stew is the ultimate comfort food, combining melt-in-your-mouth beef, wholesome vegetables, and a rich tomato-herb broth.
Packed with protein from tender beef and fiber from hearty potatoes, carrots, and celery, it’s a nourishing dish that fuels the body.
With balanced nutrition, robust flavor, and a make-ahead friendly approach, this stew is perfect for busy weeknights, cozy weekends, or meal prep that lasts for days.
High-Protein Italian Beef Stew
Equipment
- 1 Large enameled cast iron pot or Dutch oven
- 1 Large resealable bag (for flouring beef)
- 1 Heat-proof bowl
- 1 Wooden Spoon or Spatula – For stirring
- (1) Chef’s knife
- 1 cutting board
- 1 Measuring cups set
- 1 measuring spoons set
Ingredients
- 3 ribs 1 ½ cups celery, chopped into ½-inch pieces
- 1 large yellow onion diced
- 4 cloves garlic finely minced
- 5 tablespoons olive oil divided
- 2 ½ pounds beef shoulder chuck or rump, trimmed and cut into 1-inch cubes
- ⅓ cup all-purpose flour
- 1 teaspoon salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 4 cups low-sodium beef broth
- 1 tablespoon red wine vinegar
- 2 cans 15 oz each diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¾ teaspoon dried rosemary crushed
- ½ teaspoon dried marjoram
- 2 bay leaves
- 8 ounces cremini mushrooms sliced (optional)
- 4 medium carrots 2 cups, chopped into ½-inch pieces
- 1 ½ pounds russet potatoes peeled and cut into 1-inch cubes
- 3 tablespoons fresh basil chopped
- 3 tablespoons fresh parsley chopped
- Parmesan or Romano cheese for garnish (optional)
Instructions
- Preparing the Aromatic Base: Start by heating 1 tablespoon of olive oil in a large enameled cast iron pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chopped celery and diced onion. Cook them for about 4 minutes, stirring occasionally, until the onion becomes translucent and the celery softens slightly. Then, add the minced garlic and sauté for 1 additional minute to release its fragrance. Transfer this cooked mixture to a heatproof bowl and set it aside—you’ll add it back later to layer the flavors.
- Coating and Seasoning the Beef: While the vegetables rest, place the beef cubes into a large resealable plastic bag. Add the flour, salt, and black pepper directly into the bag. Seal tightly and shake well until every piece of beef is evenly coated in a light flour layer. This step not only seasons the meat but also helps develop a golden crust during browning and naturally thickens the stew as it cooks.
- Browning the First Batch of Beef: Return the pot to medium-high heat and pour in 3 tablespoons of olive oil. Once the oil is hot, carefully add half of the floured beef. Spread the pieces out evenly in a single layer so they sear rather than steam. Let them brown on all sides, turning occasionally with a wooden spoon. This should take about 4–5 minutes. When the beef develops a deep brown crust, transfer it to a plate and set aside.
- Browning the Remaining Beef: Add the last tablespoon of olive oil to the pot, followed by the remaining beef cubes. Again, cook them until they are evenly browned, about 4–5 minutes. This step builds rich, savory depth of flavor, which will later infuse the broth. Transfer this second batch of beef to the plate with the first batch and keep aside.
- Deglazing the Pot and Building Flavor: Now, pour in 1 cup of beef broth and the red wine vinegar. As the liquid hits the pot, use a wooden spoon to scrape up all the caramelized brown bits stuck to the bottom—this is called “deglazing” and it adds incredible flavor. Once the liquid slightly thickens and forms a light sauce, return the browned beef (and any juices on the plate) to the pot. Stir well so the beef is coated in the flavorful base.
- Adding the Core Ingredients: To the pot, add the remaining 3 cups of beef broth, the diced tomatoes, and all the dried herbs (oregano, thyme, rosemary, marjoram), along with the bay leaves. If using, stir in the sliced mushrooms for extra earthy flavor. Finally, return the sautéed onion, celery, and garlic mixture to the pot. Stir thoroughly to combine all ingredients. Allow the mixture to come to a gentle boil while stirring occasionally. Taste and adjust with a little extra salt and pepper if needed.
- Long and Gentle Simmering: Once the stew reaches a boil, reduce the heat to low, cover the pot with a lid, and let it simmer slowly for about 1 ½ hours. Stir occasionally to prevent sticking and ensure the flavors are blending.During this time, the beef will begin to break down and turn wonderfully tender, while the broth deepens into a rich, savory sauce.
- Adding Root Vegetables: After the initial simmering, stir in the chopped carrots and diced potatoes. Return the lid and continue simmering for another 1 ½ hours, or until the vegetables are fork-tender and the beef is exceptionally soft. The starch from the potatoes will naturally thicken the broth, transforming it into a hearty stew consistency.
- Final Seasoning and Fresh Herbs: Once cooking is complete, remove the bay leaves and discard them. Taste the stew again and adjust with additional salt or pepper as needed. Stir in the freshly chopped basil and parsley right before serving to brighten up the deep, savory flavors with fresh herbal notes.
- Serving and Garnishing: Ladle the hot stew into deep bowls, ensuring each serving has a balance of beef, vegetables, and broth. If desired, sprinkle with freshly grated Parmesan or Romano cheese for a touch of richness. Serve with warm crusty bread or a side salad for a complete meal.
Notes
- This stew is best when cooked low and slow, allowing the beef to become tender and the flavors to meld.
- Using a mix of herbs—oregano, thyme, rosemary, and marjoram—creates a layered, authentic Italian taste.
- Flouring the beef before browning enhances the crust and naturally thickens the stew as it simmers.
- Adding root vegetables later in cooking ensures they retain texture and do not overcook.
- The stew improves in flavor the next day, making it ideal for meal prep or entertaining.
- You can substitute cremini mushrooms with white button or portobello mushrooms, or omit for a lighter version.
- Fresh herbs at the end brighten the flavor, while Parmesan adds richness without overpowering the dish.
Chef’s Secrets for Perfect Flavor
The secret to a truly satisfying Italian Beef Stew lies in layering flavor at every stage.
Start by gently sautéing onions, celery, and garlic to release their natural sweetness before adding the beef.
Browning the beef in batches ensures a deep, caramelized crust without overcrowding the pan, which prevents steaming.
Deglazing with a little broth and red wine vinegar lifts all the fond (the flavorful brown bits) off the pot, creating a rich base.
Simmering slowly over low heat allows the meat to tenderize while the vegetables absorb the savory, aromatic flavors.
Finally, stirring in fresh basil and parsley at the end gives the stew a bright, fresh finish, balancing the hearty richness of the meat and broth.
Serving Suggestions for Maximum Enjoyment
This stew shines on its own as a hearty one-pot meal, but it can also be paired with simple sides to elevate the dining experience.
Serve over creamy polenta or buttered egg noodles for a comforting, filling dish.
A crusty bread or garlic bread works beautifully to soak up the luscious broth.
For a lighter accompaniment, pair with a fresh garden salad or sautéed greens, which balances the rich flavors.
Garnishing with grated Parmesan or Romano cheese adds a touch of saltiness and extra depth, while a sprinkle of fresh herbs keeps the presentation vibrant.
Storage Tips and Make-Ahead Advice
Italian Beef Stew stores exceptionally well, making it ideal for meal prep.
Allow the stew to cool completely before transferring to airtight containers.
In the refrigerator, it will stay fresh for up to 4 days. For longer storage, freeze portions in freezer-safe containers for 2–3 months.
To reheat, thaw in the refrigerator overnight and warm gently on the stovetop over low heat, stirring occasionally.
If the broth thickens too much, add a splash of beef broth or water to restore the ideal consistency.
Leftovers often taste even richer the next day as the flavors continue to meld.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes! While chuck, shoulder, or rump roast are ideal for slow cooking due to their marbling, you can also use brisket or short ribs.
Avoid lean cuts like sirloin, which may dry out during the long simmer.
2. Can I make this stew in a slow cooker or Instant Pot?
Absolutely. For a slow cooker, brown the beef and sauté vegetables first, then transfer everything to the slow cooker and cook on low for 6–8 hours.
For an Instant Pot, use the sauté function for browning, then pressure cook for 45 minutes with natural release.
3. Can I reduce the sodium in this recipe?
Yes, use low-sodium beef broth and reduce added salt to taste.
The natural flavors of the vegetables, beef, and herbs will still make the stew delicious without excess sodium.
4. Can I make this stew ahead of time?
Yes! The flavors actually improve after sitting overnight.
Store in the refrigerator for up to 4 days or freeze in portions for later. Reheat gently on the stovetop or in the oven.
5. Can I add other vegetables to this stew?
Definitely! Green beans, parsnips, zucchini, or bell peppers can be added during the last 30–45 minutes of cooking.
Avoid very delicate greens early on, as they may become mushy during the long simmer.
