Italian Beef Stew

Italian Beef Stew.

Italian Beef Stew


For 6 Person(s)

For the Stew:

  • 2 tablespoons extra virgin olive oil
  • 2 pounds cubed beef
  • 2 carrots, cut into a 1/2 inch dice
  • 1 large yellow onion, cut into a 1/2 inch dice
  • 3 celery stalks, cut into a 1/2 inch dice
  • 1 cup red wine
  • 2 packages baby Bella Mushrooms, sliced
  • 1 14oz can cherry tomatoes
  • 1 bag frozen peas
  • 3 Yukon gold potatoes, peeled and cut into 1 inch cubes
  • Beef broth or water + 3 beef bouillon cubes
  • Salt and pepper as desired


  1. Put a large stock pot or a Dutch oven over a high flame and heat the oil. Add the meat to the pot and season with a bit of salt.  cook until browned on all sides. Add the carrots, onions and celery and cook until softened, about 5 minutes.
  2. Add the wine to the pot and deglaze, scraping up any brown bits on the bottom of the pot.
  3. Add the mushrooms to the pan and cook for 5 minutes.
  4. Add the tomatoes, peas and potatoes to the pot.
  5. Cover with beef broth or water + beef bouillon cubes.
  6. Bring to a boil and then lower the flame to a simmer.
  7. Cook until the meat is fork tender, about 1 hour to 1 hour 30 minutes.



Be the first to post a review

You must be logged in to review