Italian Beef Stew


This delicious, slow-cooked Italian beef stew, is flavoured with red wine, thyme, bay leaf and rosemary. Serve it with pasta and a crisp salad.

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Italian beef stew
Veronique van Ohmydish

Made by Véronique

Published at 2022-01-22, this recipe is for 6 people and takes 3 hours 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 31-12-2023

3 hours 45 minutes 6 people Main course
Italian beef stew


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  • 1 kilo of stewing beef
  • 4 small onions
  • 5 carrots
  • 4 cloves of garlic
  • 300 ml red wine
  • 700 ml beef stock
  • 140 grams of tomato purée
  • 1 red pepper
  • 5 cloves
  • 3 bay leaves
  • 3 sprigs of thyme
  • 3 sprigs of rosemary
  • A dash of sunflower oil
  • Butter
  • Flour
  • Salt and pepper
Italian beef stew ingredients
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Kitchen equipment

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  • Chef's knife
  • Chopping board
  • Casserole
  • Wooden spoon
  • Large bowl
  • Kitchen paper
  • Vegetable peeler


Italian Beef Stew

3 hours 45 minutes 6 people Main course

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Preparation – 15 minutes

Pat the beef dry with some kitchen paper. Cut into even cubes of about 2 by 2 centimetres. Put the meat in a large bowl and add salt, pepper and a tablespoon of flour.

Stir well and add more flour if necessary, making sure that the meat is completely covered with a thin coating of flour.

Peel and finely chop the onions and garlic cloves. Peel 5 carrots with a vegetable peeler, then slice them. Wash the pepper and cut it into thin strips.

Italian beef stew
Italian beef stew

Finishing the Italian beef stew – 3.5 hours

Add a splash of sunflower oil to a frying pan over a medium-high heat. Add a knob of butter, and let it melt. Sauté the onion and garlic, then add the beef to the pan.

Brown the meat nicely on all sides. Add the slices of carrot along with the pepper. Fry for a few minutes, then deglaze the pan with 300 ml of red wine. Add 700 ml of beef stock to the pan.

Stir the tomato purée into the sauce and add 5 cloves, 3 bay leaves, 3 sprigs of thyme and 3 sprigs of rosemary. Season to taste with salt and pepper.

Turn down the heat and let the Italian stew simmer over a low heat for 3 to 3.5 hours. Stir well from time to time.

Serve with pasta and a crisp salad. Enjoy your meal!

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Italian Beef Stew: frequently asked questions

Can I cook this Italian beef stew in a slow cooker?

A slow cooker is ideal if you are going to be away from home. Set the timer to 3 hours and 15 minutes, then the meat will be ready, and you will only need to cook some pasta to accompany it.

Can I make the sauce thicker?

The flour in this dish thickens the sauce slightly. If you want an even thicker sauce, you can stir half a tablespoon of cornflour into a splash of water. Add this to the beef stew and the sauce will thicken.

What can I serve with Italian beef stew?

Usually pasta, a hunk of bread and a crunchy salad, but boiled potatoes or rice are also very tasty accompaniments!