Italian Beef Stew Recipe
We are officially in the cosy season, so there’s nothing better than a warm bowl of Italian beef stew. Add to that a drizzle of our New Season Novello, and a slice of crusty bread, and you’ve got a perfect nutritious and delicious everyday dinner meal. It’s also easy to make, so go ahead and give it a try.
Italian Beef Stew FAQ
What gives beef stew the best flavor?
The best flavor in a beef stew comes from using high-quality beef and fresh ingredients. Browning the beef before simmering develops a deep, rich flavor. Adding aromatic vegetables like onions, garlic, and celery, as well as herbs such as thyme, rosemary, or bay leaves, also enhances the flavor. If the recipe allows, a splash of red wine can add depth and complexity to the stew.
What is the secret to tender beef stew?
The secret to tender beef stew is slow cooking on a low heat. This allows the collagen in the tough cuts of beef to break down over time, resulting in tender and juicy meat. It’s also important to cut the beef into large chunks, as smaller pieces might become tough over long cooking times.
What are the best cuts of beef to use in a stew?
Cheaper, tougher cuts of beef are actually the best for stew as they become tender and flavorful over the long, slow cooking process. Cuts like chuck steak, brisket, or shin work well.
Can beef stew be made in advance?
Yes, beef stew can be made in advance and it often tastes even better the next day! The flavors meld and deepen as the stew rests in the refrigerator. Just be sure to cool it quickly and store it safely to prevent bacterial growth.
How long can I store leftover beef stew in the fridge?
Leftover beef stew can be stored in the refrigerator for about 3 days. Be sure to store it in an airtight container. If you want to keep it longer, you can freeze it for up to 3 months.
Italian Beef Stew Recipe
Italian Beef Stew
Equipment
- 1 chopping board
- 1 chopping knife
- 1 large pot
- 1 silicone spoon
Ingredients
- 500 gr beef pieces for stew
- 1 onion
- 2 carrots
- 2 potatoes
- 1 can peas
- 4 tbsp flour
- 4 tbsp passata
- 1/2 glass white wine or red
- 2 glasses vegetable stock
- salt, pepper, and thyme
- 3 tbsp Belmorso Extra Virgin Olive Oil
- Belmorso Novello Extra Virgin Olive Oil to drizzle
Instructions
- Prepare the onion, carrots and celery for the soffritto. Cut everything into small cubes. Set aside.
- Peel the potatoes and cut into chunks. Set aside.
- Coat the beef pieces with flour.
- Cook the beef pieces in 2 tablespoons Belmorso EVOO.
- Later, add one more tablespoon EVOO and the veggies to cook.
- When everything is looking golden, or like it has got some colour, add the wine. Mix and let it evaporate.
- Add the passata and the peas.
- Add the potatoes, season and the thyme.
- Add the vegetable stock and mix everything in.
- Cover with the lid but leave it a little open on the edge, lower the heat, and let it simmer it for 45 mins.
- Once done, serve with a drizzle of Novello EVOO and a slice or two of crusty bread.
Notes
Other Tasty Italian Stews On The Blog
Vegetarian Stew soup from Italy
Lamb Stew with Red Sauce – Italian Recipe
