Italian beef stew is the epitome of comfort food, perfect for chilly nights. Picture tender beef, fresh veggies, and herbs melding together in a slow cooker. I love the memories of sharing a bowl with family, feeling the warmth and flavor bring us closer. From Tuscan classics to Sicilian delights, each recipe has its own unique twist. Which one will become your new favorite for cozy evenings?
Classic Tuscan Beef Stew
Tuscan Beef Stew, known as “Spezzatino di Manzo” in Italy, is a hearty and flavorful dish perfect for cozy dinners. This classic recipe combines tender chunks of beef simmered slowly with a rich blend of vegetables, aromatic herbs, and robust red wine, creating a comforting and satisfying meal. Known for its deep, savory flavors, Tuscan Beef Stew is a staple in Italian cuisine, often enjoyed with crusty bread or creamy polenta.
The secret to a great Tuscan Beef Stew lies in the quality of the ingredients and the slow cooking process that allows the flavors to meld together beautifully. The addition of red wine not only enhances the taste but also helps in tenderizing the meat, resulting in a melt-in-your-mouth experience. This recipe serves 4-6 people, making it ideal for family gatherings or a dinner party with friends.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 can (14 oz) diced tomatoes
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Beef: Start by seasoning the beef cubes with salt and black pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot, and brown on all sides. Once browned, remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté the vegetables over medium heat until they’re softened and the onion is translucent, about 5-7 minutes.
- Deglaze the Pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot using a wooden spoon. Allow the wine to simmer for about 2 minutes to reduce slightly.
- Combine Ingredients: Return the beef to the pot. Add the diced tomatoes, beef broth, tomato paste, rosemary, thyme, and bay leaves. Stir well to combine all the ingredients.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the stew simmer for about 2 to 2.5 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and adjust seasoning with salt and pepper as needed.
- Serve: Remove the bay leaves before serving. Ladle the stew into bowls, garnish with fresh parsley, and serve with crusty bread or over polenta.
Extra Tips:
For an even richer flavor, try marinating the beef in red wine, garlic, and herbs for a few hours before cooking. This not only enhances the taste but also helps in breaking down the meat fibers, making it more tender.
If you prefer a thicker stew, you can add a slurry made of flour and water towards the end of cooking. Finally, allowing the stew to rest for a day in the refrigerator can deepen the flavors, making leftovers taste even better.
Rustic Chianti Beef Stew
Rustic Chianti Beef Stew is a hearty and flavorful dish that captures the essence of Italian home cooking. Perfect for chilly evenings, this stew combines tender beef with robust vegetables, all simmered in a rich Chianti wine sauce. The deep flavors of the wine meld beautifully with the savory components, creating a comforting and satisfying meal that’s bound to impress family and friends alike.
This stew isn’t only delicious but also visually appealing, with its vibrant colors and aromatic herbs.
To make this Rustic Chianti Beef Stew, you’ll need a selection of fresh ingredients that add depth and richness to the dish. The preparation process is straightforward, making it an excellent choice for both novice and experienced cooks. You’ll find that the slow simmering process allows the flavors to develop beautifully, resulting in tender chunks of beef and perfectly cooked vegetables.
Gather your ingredients and get ready to enjoy a taste of Italy in your own home with this delightful stew, which serves 4-6 people.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cups Chianti wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 (14.5-ounce) can of diced tomatoes
- 1 cup mushrooms, sliced
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped for garnish
Instructions:
- Prepare the Beef: Season the beef cubes generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pan, and brown on all sides. Remove the browned beef and set it aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onions become translucent. This step is essential for developing the base flavor of the stew.
- Deglaze the Pot: Pour in the Chianti wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for about 3 minutes, reducing slightly.
- Build the Stew: Return the browned beef to the pot. Stir in the beef broth, tomato paste, dried thyme, rosemary, bay leaves, diced tomatoes (with their juices), and mushrooms. Mix well to combine all the ingredients.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors are well-developed. Stir occasionally to prevent sticking.
- Thicken the Stew: In a small bowl, mix the all-purpose flour with a little water to form a slurry. Gradually stir this into the stew to thicken it to your desired consistency. Let it cook for an additional 10-15 minutes.
- Serve: Remove the bay leaves before serving. Ladle the stew into bowls, garnish with freshly chopped parsley, and enjoy!
Extra Tips:
For the best flavor, use a good quality Chianti wine, as it’s a key component of the stew’s depth. If you prefer a thicker stew, you can add more flour or reduce the liquid by simmering uncovered for a longer period.
Consider preparing the stew a day in advance, as the flavors often improve after resting overnight in the refrigerator. When reheating, do so gently to maintain the tenderness of the beef. Serve with crusty bread or polenta for a complete and satisfying meal.
Hearty Sicilian Beef and Potato Stew
Hearty Sicilian Beef and Potato Stew is a comforting dish that beautifully combines robust flavors and tender textures. Originating from the sun-drenched island of Sicily, this stew features succulent beef simmered to perfection with potatoes and a medley of aromatic herbs and spices. The dish’s richness is balanced by the inclusion of fresh vegetables, creating a satisfying and nourishing meal ideal for family gatherings or a cozy night in.
The slow-cooked process allows the ingredients to meld together, infusing the stew with deep, savory flavors that are truly irresistible. This recipe captures the essence of Sicilian cuisine, known for its reliance on fresh, quality ingredients and bold flavors. It’s a straightforward dish that requires minimal prep work, but rewards patience with a deeply flavorful stew.
As you prepare this dish, your kitchen will be filled with the enticing aroma of garlic, tomatoes, and herbs, promising a hearty meal that warms both the body and soul. Perfect for serving 4-6 people, this recipe guarantees that everyone at the table will enjoy a taste of Sicily in every bite.
Ingredients (Serves 4-6):
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 3 medium potatoes, peeled and cubed
- 1 cup dry red wine
- 2 cups beef broth
- 1 can (14.5 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Ingredients: Begin by gathering all your ingredients. Chop the onions, mince the garlic, and slice the carrots. Peel and cube the potatoes, ensuring they’re all roughly the same size for even cooking.
- Brown the Beef: Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, removing them to a plate once browned. This step helps to seal in the juices and adds depth to the flavor.
- Sauté the Aromatics: In the same pot, add the chopped onions and sauté until they’re soft and translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
- Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. This step adds complexity to the stew and enhances its flavor profile.
- Combine Ingredients: Return the browned beef to the pot. Add the sliced carrots, cubed potatoes, beef broth, crushed tomatoes, and tomato paste. Stir to combine all the ingredients well.
- Season and Simmer: Add the dried oregano, dried thyme, bay leaf, salt, and pepper. Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
- Adjust Seasoning and Serve: Taste the stew and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Garnish with freshly chopped parsley for a touch of freshness.
Extra Tips:
For added depth of flavor, consider marinating the beef cubes in red wine for a couple of hours before cooking. If you prefer a thicker stew, you can mash a few of the potatoes into the stew towards the end of the cooking process.
This dish is also excellent when made a day ahead, as the flavors continue to develop and improve overnight. Serve with crusty bread or over a bed of polenta for a complete and satisfying meal.
Slow-Cooked Florentine Beef Stew
Florentine Beef Stew, a beloved Italian dish, is a comforting blend of tender beef, vibrant vegetables, and aromatic herbs, all simmered slowly to create a rich and flavorful stew. This classic recipe pays homage to the rustic culinary traditions of Florence, where simplicity meets depth of flavor.
It’s an ideal dish for a cozy family dinner, filling your home with the fragrant aroma of Italy as it cooks. Perfect for a serving size of 4-6 people, this Slow-Cooked Florentine Beef Stew requires patience as it slowly braises, allowing each ingredient to meld perfectly into a harmonious blend.
The result is a stew that’s rich in texture, with beef that melts in your mouth and a sauce that begs to be sopped up with a crusty piece of bread. Enjoy this dish on a chilly evening, and let it warm your soul with its hearty and comforting taste.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- Crusty bread for serving
Cooking Instructions:
- Prepare the Beef: Season the beef cubes with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 5 minutes per batch. Transfer the browned beef to a slow cooker.
- Sauté the Vegetables: In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Stir in the garlic, carrots, and celery, and continue to cook for another 5 minutes until the vegetables are softened.
- Add Tomato Paste and Wine: Stir the tomato paste into the vegetables, cooking for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 3-4 minutes.
- Combine Ingredients in Slow Cooker: Transfer the vegetable and wine mixture to the slow cooker with the beef. Add the beef broth, diced tomatoes, thyme, rosemary, bay leaves, and red pepper flakes. Stir everything to combine.
- Slow Cook the Stew: Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and the flavors have melded together beautifully.
- Finish with Fresh Herbs: Before serving, remove the bay leaves and stir in the chopped parsley. Adjust the seasoning with additional salt and pepper if necessary.
- Serve: Ladle the stew into bowls and serve hot, accompanied by crusty bread for dipping into the rich sauce.
Extra Tips:
For an even deeper flavor, consider marinating the beef in red wine and herbs for a few hours before cooking. Make sure to sear the beef well, as this step is essential for developing rich flavors.
If the stew is too thin, remove the lid of the slow cooker for the last hour of cooking to allow some liquid to evaporate. For a richer sauce, you can also stir in a tablespoon of butter just before serving.
This stew tastes even better the next day, so consider making it ahead of time for an easy and delicious meal.
Venetian Beef Stew With Red Wine
Venetian Beef Stew With Red Wine is a flavorful and hearty dish that captures the essence of Italian cuisine. This rich and savory stew is perfect for warming up on a chilly day, and it showcases the robust flavors of red wine, tender beef, and aromatic herbs. The slow cooking process allows the beef to become incredibly tender and the flavors to meld beautifully, resulting in a comforting and satisfying meal that’s sure to impress family and friends.
This recipe is designed to serve 4-6 people, making it an ideal choice for a cozy dinner gathering. The key to a successful Venetian Beef Stew is patience and quality ingredients, particularly the choice of beef and red wine. By allowing the stew to simmer slowly, the rich flavors of the wine and the natural juices of the beef blend to create an aromatic and delectable dish. Follow the steps below to create this classic Italian stew that will transport your taste buds straight to Venice.
Ingredients:
- 2 pounds beef chuck, cut into 2-inch cubes
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 1 cup red wine (preferably Italian)
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon chopped fresh parsley
- Zest of 1 lemon
Instructions:
- Prepare the Beef: Season the beef cubes generously with salt and pepper. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown the beef on all sides, about 5 minutes per batch. Remove the browned beef from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onions, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onions are translucent.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Allow the wine to simmer and reduce slightly, about 3-4 minutes.
- Combine Ingredients: Return the browned beef to the pot, along with any juices that have accumulated. Add the beef broth, bay leaf, thyme, and rosemary. Stir to combine and bring the mixture to a gentle boil.
- Simmer the Stew: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer gently for 2-3 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and adjust seasoning with salt and pepper as needed.
- Finish and Serve: Before serving, remove the bay leaf and stir in the chopped parsley and lemon zest. Serve the stew hot, garnished with additional parsley if desired.
Extra Tips:
To enhance the depth of flavor, use a quality red wine that you enjoy drinking, as its flavor will be prominent in the stew.
If you prefer a thicker stew, you can mix 1 tablespoon of flour with a bit of cold water to create a slurry, and stir it into the stew during the last 30 minutes of cooking.
For added richness, you can also incorporate a small piece of dark chocolate into the stew during the final stages of cooking. This dish pairs wonderfully with crusty bread or over creamy polenta to soak up the delicious sauce.
Italian Beef Stew With Porcini Mushrooms
Italian Beef Stew With Porcini Mushrooms is a hearty and flavorful dish that brings together the rich taste of beef with the earthy flavors of porcini mushrooms. This stew is a classic Italian recipe that’s perfect for a cozy family dinner or a special gathering. The slow-cooked meat becomes tender and juicy, while the porcini mushrooms add a depth of flavor that complements the robust tomato and wine-based sauce. Serve it with crusty bread or over a bed of creamy polenta to soak up the delicious sauce.
The preparation involves simmering the beef for several hours, allowing the flavors to meld together beautifully. The addition of aromatic vegetables such as onions, carrots, and celery, along with herbs like rosemary and thyme, enhances the dish’s taste and aroma. The porcini mushrooms, soaked in hot water before being added to the stew, release their umami-rich flavor and create a luxurious depth to the sauce.
This Italian Beef Stew With Porcini Mushrooms is sure to become a favorite in your recipe collection.
Ingredients (Serves 4-6):
- 2 pounds beef chuck, cut into 1½-inch cubes
- 1 ounce dried porcini mushrooms
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Cooking Instructions:
- Rehydrate Porcini Mushrooms: Start by placing the dried porcini mushrooms in a bowl and cover them with hot water. Let them soak for about 20 minutes until they’re rehydrated. Once done, drain the mushrooms, reserving the soaking liquid, and chop them coarsely.
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides, then remove and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
- Deglaze the Pot: Pour in the red wine, using a wooden spoon to scrape up any brown bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes until it reduces slightly.
- Combine Ingredients: Return the beef to the pot, along with the crushed tomatoes, tomato paste, beef broth, chopped porcini mushrooms, and reserved mushroom soaking liquid. Stir well to combine.
- Add Herbs and Simmer: Add the rosemary and thyme sprigs, and season with salt and pepper. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 2 to 2½ hours, or until the beef is tender.
- Adjust Seasoning: Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the herb sprigs before serving.
Extra Tips:
For a richer flavor, try searing the beef in small batches to guarantee a nice caramelization on the meat, which adds depth to the stew. If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow the liquid to reduce.
Additionally, you can add a splash of balsamic vinegar at the end for a touch of acidity that balances the flavors beautifully. Remember to serve the stew with a side of crusty bread or over polenta to fully enjoy the savory sauce.
Spicy Calabrian Beef Stew
Spicy Calabrian Beef Stew is a rich and hearty dish that embodies the fiery flavors of the Calabria region in southern Italy. Known for its bold use of peppers, this stew combines tender beef with a robust tomato base, enhanced by the distinctive heat of Calabrian chili peppers.
This flavorful dish is perfect for those who enjoy a spicy kick and a comforting meal, making it ideal for cooler weather or a satisfying dinner that packs a punch.
The key to this stew is balancing the heat with the savory elements of the beef and the sweetness of tomatoes. Slow-cooking guarantees that the meat becomes incredibly tender, absorbing the complex flavors of the stew.
The traditional Italian herbs and spices add depth, while the Calabrian chili peppers provide a unique taste that sets this stew apart from other beef recipes. Whether served over polenta, pasta, or with crusty bread, Spicy Calabrian Beef Stew is sure to be a hit with anyone who loves a little spice in their life.
Ingredients (Serves 4-6):
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 3-4 Calabrian chili peppers, chopped
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 3 carrots, sliced
- 2 potatoes, peeled and cubed
- 1/4 cup chopped fresh parsley
Cooking Instructions:
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove the beef and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.
- Deglaze and Simmer: Stir in the tomato paste, cooking for 2 minutes. Pour in the red wine and scrape up any brown bits from the bottom of the pot. Let it simmer until the wine reduces by half.
- Combine Ingredients: Return the beef to the pot. Add beef broth, crushed tomatoes, Calabrian chili peppers, oregano, thyme, bay leaves, salt, and pepper. Stir everything together.
- Cook the Stew: Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for about 1.5 hours. Stir occasionally.
- Add Vegetables: Add the sliced carrots and cubed potatoes to the pot. Cover and continue to simmer for another 30-45 minutes, or until the vegetables are tender.
- Finish and Serve: Remove the bay leaves, taste, and adjust seasoning if necessary. Stir in the fresh parsley before serving.
Extra Tips:
To enhance the flavor of the stew, consider adding a Parmesan cheese rind during the simmering process, which can be removed before serving.
If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot. For a less spicy version, reduce the number of Calabrian chili peppers or substitute with milder peppers.
This dish pairs beautifully with a rustic Italian bread or a creamy polenta to balance the heat. Enjoy this stew with a glass of red wine to complement its rich flavors.
Beef Stew With Italian Herbs and Polenta
Beef Stew with Italian Herbs and Polenta is a comforting dish that brings together the rich flavors of beef and the aromatic notes of Italian herbs, served over creamy polenta. This stew is perfect for a cozy family dinner, as it combines tender chunks of beef with a savory tomato-based broth, infused with herbs such as rosemary and thyme.
The polenta acts as a perfect base, soaking up the delicious stew juices and adding a creamy texture to each bite. Cooking this dish involves slow simmering the beef until it reaches a melt-in-your-mouth tenderness, allowing the flavors of the herbs and spices to meld beautifully.
The polenta, made from cornmeal, is cooked separately until it achieves a smooth and creamy consistency. When served together, the stew and polenta create a harmonious balance of flavors and textures, making it a delightful meal that’s sure to satisfy your taste buds.
Ingredients (Serves 4-6):
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1 cup cornmeal
- 4 cups water
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
Cooking Instructions:
- Prepare the Beef: Season the beef cubes with salt and black pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef from the pot and set aside.
- Sauté Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Develop the Stew Base: Stir in the tomato paste and cook for another 2 minutes. Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let it simmer for about 3 minutes until the wine reduces slightly.
- Simmer the Stew: Return the beef to the pot. Add the beef broth, diced tomatoes, rosemary, thyme, and bay leaf. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the beef is tender.
- Prepare the Polenta: In a separate pot, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, reduce the heat to low, and cook for about 30 minutes, stirring frequently, until the polenta is thick and creamy.
- Finish the Polenta: Stir in the butter and Parmesan cheese into the cooked polenta. Season with salt and pepper to taste.
- Serve: Remove the bay leaf from the stew. Serve the beef stew over a bed of creamy polenta and garnish with additional fresh herbs if desired.
Extra Tips:
For a richer flavor, consider marinating the beef in red wine and herbs for a few hours before cooking. This allows the meat to absorb the wine’s flavors, enhancing the overall taste of the stew.
When making polenta, stirring it frequently is key to preventing lumps and achieving a smooth texture. If the polenta thickens too much, you can add a bit more water or milk to reach your desired consistency.
Enjoy your Beef Stew with Italian Herbs and Polenta with a side of crusty bread to soak up the savory sauce.
Northern Italian Barolo Beef Stew
Northern Italian Barolo Beef Stew is a rich and flavorful dish that showcases the robust flavors of Barolo wine, a renowned wine from the Piedmont region of Italy. This stew combines tender beef with aromatic herbs and vegetables, simmered slowly to create a comforting meal perfect for chilly evenings. The deep flavors of the wine meld beautifully with the meat, creating a luxurious sauce that’s both hearty and sophisticated.
This dish is perfect for serving a group of 4-6 people, making it an ideal choice for family dinners or special gatherings. The key to an authentic Northern Italian Barolo Beef Stew lies in the quality of the ingredients, particularly the Barolo wine, as it greatly influences the final flavor of the stew. Paired with crusty bread or creamy polenta, this stew promises a delightful culinary experience that transports you straight to the heart of Northern Italy.
Ingredients (serving size: 4-6 people):
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups Barolo wine
- 1 cup beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon unsalted butter
- Fresh parsley, chopped for garnish
Cooking Instructions:
- Prepare the Beef: Begin by seasoning the beef chuck cubes generously with salt and pepper. This will enhance the flavor of the meat and guarantee that it browns nicely.
- Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them until they’re browned on all sides. Remove the beef from the pot and set it aside.
- Sauté the Vegetables: In the same pot, reduce the heat to medium and add the chopped onion, carrots, and celery. Cook the vegetables, stirring occasionally, until they’re softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- Deglaze the Pot: Pour the Barolo wine into the pot, scraping up any browned bits from the bottom. This deglazing process guarantees that all the flavorful bits are incorporated into the stew.
- Add Remaining Ingredients: Return the beef to the pot and stir in the beef stock, tomato paste, bay leaves, thyme, and rosemary. Bring the mixture to a gentle simmer.
- Simmer the Stew: Cover the pot with a lid and reduce the heat to low. Allow the stew to simmer for 2 to 2.5 hours, or until the beef is tender and the flavors have melded beautifully.
- Finish the Stew: Once the beef is tender, remove the bay leaves and stir in the butter to add richness to the sauce. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Garnish with freshly chopped parsley and serve hot, with crusty bread or creamy polenta on the side.
Extra Tips:
For the best results, use a high-quality Barolo wine, as it’s the star ingredient that imparts a deep, rich flavor to the stew. If Barolo is unavailable, a good substitute would be another full-bodied red wine like Nebbiolo or Barbaresco.
Additionally, for a thicker stew, you can remove the lid during the last 30 minutes of cooking to allow the sauce to reduce. This dish can also be made a day ahead, as the flavors only improve with time. Reheating it gently will make it even more delicious, and guarantee your guests enjoy a meal full of authentic Italian warmth and richness.
Beef Stew With Tomatoes and Olives
Italian Beef Stew with Tomatoes and Olives is a hearty and flavorful dish that brings the rustic charm of Italian cuisine to your table. This comforting stew combines tender beef with a rich tomato sauce infused with the savory goodness of olives, creating a delightful balance of flavors. Perfect for a cozy family dinner, this stew is best served with crusty bread or over a bed of creamy polenta, allowing you to soak up every last bit of the delicious sauce.
The key to this dish lies in its slow cooking process, which allows the beef to become incredibly tender while the flavors meld together beautifully. The addition of olives provides a unique depth to the stew, offering a pleasant contrast to the sweetness of the tomatoes. Whether you’re hosting a dinner party or simply looking for a comforting meal to enjoy on a chilly evening, this Italian Beef Stew with Tomatoes and Olives is sure to impress.
Ingredients for 4-6 servings:
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cups canned crushed tomatoes
- 1 cup beef broth
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup green olives, pitted and sliced
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
1. Prepare the Beef:
Begin by seasoning the beef cubes generously with salt and freshly ground black pepper. This step is essential for enhancing the flavor of the meat.
2. Brown the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches to avoid overcrowding the pan. Brown the beef on all sides, ensuring a nice sear, which helps lock in the juices. Remove the browned beef from the pot and set aside.
3. Sauté Vegetables:
In the same pot, add the chopped onion, minced garlic, sliced carrots, and celery. Sauté the vegetables for about 5 minutes until they begin to soften and the onion becomes translucent.
4. Combine Ingredients:
Return the browned beef to the pot. Add the crushed tomatoes, beef broth, red wine (if using), and tomato paste. Stir well to combine all the ingredients.
5. Season and Simmer:
Add the dried oregano and thyme to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. Add Olives:
About 15 minutes before the stew is done, stir in the sliced green olives. Allow them to heat through and infuse the stew with their briny flavor.
7. Serve:
Once the beef is tender and the stew is thickened, taste and adjust the seasoning if necessary. Serve the stew hot, garnished with freshly chopped parsley.
Extra Tips:
For an extra depth of flavor, consider marinating the beef in red wine and herbs for a few hours before cooking. This can enhance the richness of the dish.
If you prefer a thicker stew, you can mash some of the cooked vegetables into the sauce or add a slurry of cornstarch and water towards the end of cooking.
Finally, remember that stews often taste even better the next day, so feel free to make it ahead and reheat before serving.
Traditional Umbrian Beef Stew
Traditional Umbrian Beef Stew, or “Spezzatino di Manzo all’Umbra,” is a hearty and flavorful dish that captures the essence of Italian country cooking. This stew is characterized by its slow-cooked tender beef, earthy vegetables, and rich tomato sauce, which are infused with aromatic herbs and a touch of red wine. Perfect for a cozy family meal, this recipe embodies the rustic yet sophisticated flavors of the Umbrian region, offering comfort and warmth with every bite.
The preparation of a Traditional Umbrian Beef Stew is straightforward, making it an excellent choice for both novice and experienced cooks alike. By using simple, high-quality ingredients, you can create a delicious and satisfying meal that will delight your guests. This recipe serves 4-6 people, making it ideal for a family gathering or a small dinner party.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup dry red wine
- 1 can (14 oz) crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- Chopped fresh parsley, for garnish
Instructions:
- Prepare the Beef: Pat the beef cubes dry with paper towels to remove excess moisture, which helps with browning. Season generously with salt and pepper, then sprinkle with the flour, tossing to coat evenly.
- Brown the Beef: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pan. Sear each side until browned, about 6-8 minutes per batch. Remove the beef and set aside on a plate.
- Sauté Vegetables: In the same pot, reduce the heat to medium and add the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
- Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom. Let the wine simmer for about 2-3 minutes to reduce slightly.
- Add Remaining Ingredients: Return the beef to the pot, then add the crushed tomatoes, beef broth, bay leaves, thyme, rosemary, and tomato paste. Stir well to combine all ingredients.
- Simmer the Stew: Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 2.5 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and check the seasoning, adjusting salt and pepper as needed.
- Finish and Serve: Remove the bay leaves before serving. Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over polenta for a complete meal.
Extra Tips:
For the best flavor, choose a good-quality dry red wine that you enjoy drinking; the flavor will concentrate as it cooks. If the stew is too thick for your liking, you can add a bit more beef broth or water to reach your desired consistency.
Additionally, this stew can be made a day ahead, as the flavors deepen and improve overnight in the refrigerator. Just reheat it gently on the stove before serving.
Beef Stew With Garlic and Rosemary
Italian Beef Stew with Garlic and Rosemary is a rustic dish that combines tender chunks of beef with aromatic herbs and vegetables, creating a comforting meal that’s perfect for colder months. The stew is slow-cooked to perfection, allowing the flavors to meld together beautifully, resulting in a hearty and satisfying dish. With the addition of garlic and rosemary, this classic Italian recipe gains an aromatic depth that’s both inviting and delicious.
Ideal for family dinners or gatherings with friends, this stew can be served with crusty bread or over a bed of polenta to soak up the rich and flavorful sauce. The following recipe serves 4-6 people, making it perfect for sharing or enjoying leftovers the next day. The ingredients are simple and straightforward, allowing the natural flavors of the beef and herbs to shine through.
Ingredients (Serves 4-6):
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef stock
- 2 sprigs fresh rosemary
- 2 bay leaves
- 4 large carrots, peeled and chopped
- 3 large potatoes, peeled and chopped
- 2 stalks celery, chopped
Instructions:
- Prepare the Beef: Season the beef cubes generously with salt and pepper. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, searing each side until browned, about 5 minutes per batch. Remove the beef and set aside.
- Cook the Aromatics: In the same pot, lower the heat to medium and add the remaining tablespoon of olive oil. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze the Pot: Add the tomato paste to the pot, stirring it in with the onions and garlic. Cook for about 2 minutes, then pour in the red wine. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce slightly, about 5 minutes.
- Simmer the Stew: Return the browned beef to the pot. Add the beef stock, rosemary sprigs, and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
- Add Vegetables: After the beef has simmered, add the carrots, potatoes, and celery to the pot. Continue to cook for an additional 30 minutes, or until the vegetables are tender.
- Serve: Remove the rosemary sprigs and bay leaves before serving. Adjust seasoning with more salt and pepper if needed. Serve hot with crusty bread or over a bed of polenta.
Extra Tips:
For best results, choose a well-marbled cut of beef like chuck, which becomes tender and flavorful after slow cooking. If you prefer a thicker stew, mash some of the cooked potatoes and carrots against the side of the pot and stir them into the stew to thicken the sauce.
You can also make this dish a day ahead; the flavors deepen overnight, making leftovers even more delicious. Enjoy with a glass of red wine that complements the stew’s rich flavors.
