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Italian Beef Stew Recipe
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Italian Beef Stew

A rustic Italian Beef Stew Recipe in red wine gravy, with mushrooms, fire roasted tomatoes carrots and potatoes. Italy in a pot!
Course Main Dishes
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6
Author Florentina


  • 3 1 /2 lb chuck roast beef cut into 1 inch cubes
  • 3 tbsp olive oil
  • 10 cloves garlic
  • 1 medium onion diced
  • 2 1/2 c red wine
  • 3 - 4 c water
  • 15 oz fire roasted tomatoes -diced
  • 4 cloves whole
  • 1 bunch thyme
  • 1 leaf bay
  • 1 sprig sprig
  • 1 large carrot -diced
  • 1 bunch small rainbow carrots (tops discarded)
  • 4 golden potatoes diced (gnocchi or polenta)
  • 8 oz portobella or wild mushrooms
  • 1 bunch scallions or spring onions
  • 2 tsp sea salt + more to taste
  • 3 tbsp flour all purpose


  • Preheat your oven to 350”F
  • In a large cast iron dutch oven add a lug of olive oil and sear the garlic cloves until golden all over. Transfer to a plate.
  • Add the onion to the pan and saute until it starts to caramelize, about 15 minutes.
  • Then add the beef cubes to the pot with the onions and sprinkle with the flour over the top. Toss to coat well all over and cook for a few minutes.
  • Add the thyme, rosemary, bay leaf and cloves to the pot together with the red wine.
  • Bring everything to a gentle simmer and add the garlic cloves back to the pot. Cook for 10 minutes until the wine has reduced a little.
  • Stir in the fire roasted tomatoes, sea salt and the water. Cover with a tight lid and transfer to the preheated oven for 2 hours.
  • After 2 hours have passed, carefully add chopped carrots, rainbow carrots, potatoes and mushrooms to the stew, give it a gentle stir, cover and cook another 25 to 30 minutes until the potatoes and carrots are cooked through and the meat falls apart when stabbed with a fork.
  • Meanwhile clean the scallions and cut them in half. Drizzle with a little bit of olive oil and a pinch of sea salt. Toss to coat and pan sear them in a cast iron skillet until nice golden charr marks form. About 3 minutes.
  • Ladle the beef stew into bowls, sprinkle with the parsley and a nice drizzle of extra virgin olive oil. Divide the scallions between bowls and serve hot with lots of crusty garlic bruschetta to soak up all the gravy.


For a Paleo version of this stew, simply omit the flour and potatoes.