Description
A comforting Italian beef stew made with tender chunks of beef, potatoes, carrots, and aromatic herbs simmered slowly in a rich, savory broth. Perfect for cozy dinners or make-ahead meals.
Ingredients
Scale
- 2 pounds Beef Chuck or Stew Meat, cut into chunks
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, diced
- 2 large Carrots, sliced
- 2 Celery Stalks, diced
- 3 Garlic Cloves, minced
- 2 tablespoons Tomato Paste
- 4 cups Beef Broth
- 3 medium Potatoes, peeled and cubed
- 1 Bay Leaf
- 1 sprig Fresh Rosemary
- Salt and Black Pepper, to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches. Remove and set aside.
- In the same pot, sauté onion, carrot, and celery until softened. Add garlic and tomato paste, cooking for 2 minutes.
- Return beef to the pot. scraping up the browned bits.
- Add beef broth, bay leaf, and rosemary. Bring to a boil, then reduce heat and cover. Simmer for 1.5 hours.
- Add potatoes and continue to cook uncovered for another 30 minutes, or until everything is tender.
- Remove bay leaf and rosemary. Taste and adjust seasoning with salt and pepper.
- Serve hot with crusty bread or over polenta.
Notes
- For a thicker stew, mash a few potatoes into the broth near the end.
- This dish tastes even better the next day — perfect for meal prep.
- Freeze leftovers for up to 3 months in airtight containers.