Today I’m sharing an easy recipe for Italian Beef Stew. Cooking slowly by covering and occasional stirring is key. Your kitchen will smell like heaven. What you get is a tender meat that has a flavorful sauce that can top noodles, rice and even potatoes.
You might remember my Easy Recipe: Slow Cooker Italian Beef Stew Recipe. This is a similar easy recipe but, cooked in the slow cooker. If you prefer you can use either recipe in the slow cooker but, I highly recommend dredging the meat to get the flavors started and give the meat a nice browned look.
There isn’t a step by step photos for today’s recipe. If you need that you can view the slow cooker recipe which shares those dredging and other steps. Then just follow this recipe. Let’s get started.
Italian Beef Stew
Easy Recipe
Groceries you’ll need:
- 1-2 lb. package of lean stew beef
- 1 yellow onion
- 2 cloves garlic
- bag of mini carrots
- 2-3 zucchini
- Italian Spices
- Bay Leaves
- 1 small can up to 2 cups beef broth
- 1- 14.5 oz or 28 ounce (large) can stewed tomatoes
- 14.5 ounce tomato sauce
- flour
- salt
- pepper
- olive oil
- noodles to serve over rigatoni, penne and bow ties
On this night I decided to add 3 peeled and cut up potatoes to my sauce. Traditionally the recipe doesn’t include potatoes or zucchini and uses regular carrots chopped up, chopped mushrooms and red wine. The addition of a little fresh chopped Italian parsley and basil. Adapt to either recipe.
Cooking utensils you’ll need. A deep skillet
Italian Beef Stew
Easy Recipe
Italian Beef Stew Recipe
Ingredients
- 1-2 lb. package of lean stew beef
- 1 yellow onion peel and chop
- 3 cloves garlic peel and chop
- bag of mini carrots use half the bag
- 2-3 zucchini wash and chop into bite size pieces
- potatoes optional
- Italian Spices
- Bay Leaves
- 1 small can up to 2 cups beef broth *if you want sauce thicker use less and add more if needed
- 1- 14.5 oz or 28 ounce large can stewed tomatoes *see notes
- 14.5 ounce tomato sauce
- 2 tsp. Italian Spices
- 2 Bay Leaves
- flour
- salt
- pepper
- olive oil
Instructions
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Chop all your veggies and set into a bowl.
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Add olive oil to your skillet and add your chopped veggies. Saute them and then add back to your bowl.
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Next: Add a tablespoon or two of flour, a dash of salt and pepper to a big plastic bag. Toss in your cubed beef, close and shake until coated. Add the floured beef by taking a fork, shake off excess, add to skillet with 2-3 tablespoons of olive oil. On medium heat cook just browning edges and turning. About 5 minutes.
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When done browning add your veggies back. Then add your beef broth, tomatoes, tomato sauce and spices.
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Cook on low stirring occasionally until meat is tender.
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Spoon over noodles.
Recipe Notes
Traditionally you can adapt by using regular carrots, add celery, add 1 cup of red wine and omit zucchini. Also substitute potatoes with mushrooms. We make it often so I just use what I have on hand and adapt the recipe just to switch things around. As with the stewed tomatoes I will use what ever I have on hand. But, if purchasing for the stew I use the 28 ounce size.
Cold, rainy weather calls for soups and stews. This one is a family favorite that is flavorful and easily adaptable.
We make it often so I just use what I have on hand and adapt the recipe just to switch things around. I think you and your family will love it anyway you make this Italian beef stew recipe.
Have you tried making Italian Beef Stew before?
