Italian Homemade Beef Stew
An easy homemade beef stew recipe that's full of amazing flavors. This easy Italian beef stew is made with tender beef and fresh vegetables.
Servings: 6 serving
Calories: 242kcal
Ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 lb stew beef
- 1 cup carrot sliced
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 tsp salt
- 2 russet potatoes peeled and cut into chunks
- 2 cups white button mushrooms sliced
- 1 can Crushed Tomatoes 28 oz.
- 6 cups vegetable broth
Instructions
- Heat olive oil in a dutch oven or a heavy bottom pot over medium heat.
- Saute onion and garlic until golden.
- Add in the beef and let it sit untouched for a few minutes, until brown on one side.
- Flip and brown the beef on the other side. Repeat until all sides are brown.
- Add in carrots, dried rosemary, dried oregano and salt. Mix well.
- Add in potatoes, mushrooms, crushed tomatoes and vegetable broth. Stir well and turn the heat to medium high.
- Once the stew starts simmering, turn the heat to medium low, cover and let it cook for 45 minutes to 1 hour and 15 minutes, until the beef is completely cooked.
- Top with chopped parsley and basil. Serve with crusty bread, rice or mashed potatoes.
Notes
- Store the leftovers in an airtight container and refrigerate for up to 5 days. To reheat, use a microwave or heat the stew in a saucepan over medium heat.
- To freeze, let the stew cool completely and then transfer it to a freezer-safe container. Freeze the stew for up to 3 months. To serve, thaw in the fridge overnight and then reheat in the microwave or in a saucepan.
- You can add other vegetables such as leek, bell pepper, peas and celery.
Nutrition
Calories: 242kcal | Carbohydrates: 21g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1391mg | Potassium: 759mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4064IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 3mg