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Weeknight Dinner Idea Italian Beef Stew ~ Good Homecooked Recipes

Course Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


  • 2 pounds of beef cubed
  • Olive oil
  • 6 carrots diced
  • 2 celery sticks chopped
  • 1 onion sliced
  • 1 shallot sliced
  • 4 garlic cloves minced
  • 1 small can of diced tomatoes any size is ok, depending how thick you'd like the stew
  • 1 quart of beef broth
  • 1/2 cup of red wine
  • 2 Tbsp of Italian seasoning
  • 1 bay leaf
  • handful of parsley chopped
  • 1 cup of frozen peas
  • salt and pepper to taste
  • 1/2 cup of flour


  1. Season meat with salt and pepper. In a bowl coat the meat with the flour and remove any excess flour. Brown meat in a large pan with the olive oil. Then add the onions, shallots, garlic and celery. Cook for a couple of minutes or until onions are softened, in medium heat. Deglaze the pan with the wine or grape juice. Cook for about 5 minutes, add the tomatoes and crush them a little with a wooden spoon.
  2. Then add the italian seasoning, the bay leaf and beef broth. Stir. Lower heat and allow to simmer for 3 hours, stirring frequently.
  3. Once the beef is tender, remove the bay leaf. Add the carrots. Test flavor, add salt if needed. Allow the carrots to cook for another 50 minutes in low heat. Put in the frozen peas during the last 10 minutes of cooking.
  4. Before serving add more fresh parsley. Serve over mashed potatoes. Enjoy!