Are you looking for a delicious hearty Italian beef stew recipe?
This one is a keeper!
It’s full of delicious robust Italian flavors and flaky tender beef!
It’s the perfect comfort food dinner recipe when served on top of a pile of buttered egg noodles.
My kids and entire family go crazy for this recipe.
This beef stew also works great in an instant pot or crock pot too!
And because I know time is precious, I’m going to hit you with the recipe directly below!
There is a walk through underneath the recipe card that is worth peeking at though.
It will help ensure that yours turns out to perfection.
Let’s get to it!
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Tender Italian Beef Stew Recipe
- 3 Tbs Extra Virgin Olive Oil
- 2 lb + Chuck Roast
- 12 Whole Garlic Cloves
- 1/2 Cup Red Wine
- 2 Cups Chopped Carrots
- 1 Large Chopped Onion
- 1/2 Cup Beef Broth
- 2-3 Tbs Tomato Paste
- 1 tsp Chopped Rosemary
- 1 tsp Dried Thyme
- 14 oz Diced Tomatoes
- 1 Bay Leaf
- 1 Bag Extra Large Egg Noodles
- Salt & Pepper To Taste
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Preheat Oven to 350 Degrees
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Begin by prepping your meat and veggies. Peel and chop carrots, onions, peel garlic cloves (but remain whole) chop chuck roast into rustic cube sized pieces
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In a large oven proof pan, heat olive oil to a high heat and sear beef and whole garlic garlic cloves until crust has formed on edges of meat. Season liberally with salt and pepper.
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Deglaze pan with red wine and add remaining ingredients: carrot, onion, beef broth, tomatoes and tomato paste, and herbs.
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Cover with a tightly fitting lid and place in the oven for 2-3 hours until tender.
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For crock pot variation, transfer to crock pot and cook on high for 3-4 hours or low for 6-8 hours until meat and tender are veggies.
Italian Beef Stew Recipe Walk Through
This Italian beef stew recipe starts by prepping a chuck roast.
Because I like to trim some of the fat out of the meat, I usually start with a larger roast maybe 2.5-3lbs so that I can trim out the extra marbeling.
If you like a leaner stew as well, keep that in mind when you’re shopping for a chuck roast at the grocery store.
But this is also worth mentioning…
I always have a freezer full of locally raised beef!
It’s far superior in quality and I love having it on hand whenever I need it.
If you’re not sure where to start, see if you do some research and find a local meat processor in your area.
They usually has some great contacts for local people who sell meat directly to consumers.
This is never a bad idea, especially considering all of the crazy grocery store shortages we saw over this past year!
Next up, it’s time to prep the veggies.
Simply peel and do a rustic chop on your carrots, onions, and garlic.
Be sure to peel your garlic cloves, but leave them whole.
They render the most delicious savory flavor when they sear and bake in the stew.
To help peel your cloves, lightly smash the sides with a large knife and the peel will come right off.
Next up, you’ll need a scorching hot stew pan!
I absolutely love my large Le Crussete cast iron dutch oven pan for this.
It holds heat really well, and the heavy duty lid helps it function like a pressure cooker when it’s baking.
I set my cooktop to the highest heat setting, drop in the chuck roast and garlic, and liberally season the top with salt and pepper.
Then you’ll need to LET IT SIT.
Resist the urge to stir this too soon.
Let your beef develop a nice crust on the edges before giving it a toss. 🙂
After those beautiful brown bits have formed, you’ll need to deglaze your pan with a good red wine.
I always open and use a bottle of something I am going to drink.
This is the perfect meal to enjoy a glass of wine with anyways- cheers! 😉
After the wine has boiled off some, simply add the rest of your stew ingredients.
I throw them all in the pan and give them a good stir.
It’s as simple as that!
This recipe looks and smells good enough to eat at this point, but it needs some time in the oven for the chuck roast and veggies to tenderize.
If you want to cook it in the oven, great. Simply follow the recipe card.
If you want to try this stew recipe in your crock pot, I’d set it on the low setting for 6-8 hrs, and the high setting for roughly half that time!
Last up, serve this delicious tender beef stew on top of a bed of buttered egg noodles.
It’s so filling and flavorful, you are going to love it!
Cheers for now my friends.
But before you go, consider this…
