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Nothing says cozy like a pot of rustic Italian beef stew (spezzatino di manzo) simmering away on the stove. This rich, hearty dish is packed with tender chunks of beef, sweet carrots, earthy mushrooms, and fragrant herbs, all slow-cooked in a flavorful red wine and tomato broth. Whether served over creamy polenta, buttery mashed potatoes, or with a thick slice of crusty bread, it’s the kind of meal that warms you from the inside out. Perfect for a chilly evening or a lazy Sunday dinner, this classic Italian comfort food is as satisfying as it is simple to make!

A bowl of Italian beef stew, rich with carrots and mashed potatoes, garnished with herbs, served alongside a slice of bread.

The bold, vibrant flavors in this Italian beef stew really make it stand out from the rest. Tender chunks of beef and vegetables are showcased in the rich sauce.

More tasty stew recipes include Irish lamb stew, beef and vegetable stew, one-pot chicken stew, and Italian pasta and chickpea stew.

A spoonful of Italian beef stew, bursting with mushrooms, carrots, and tender meat, is held above a simmering pot. A plate of this hearty meal and a crusty piece of bread are invitingly placed in the background.

Why You’ll Love It

Easy to make: The stew recipe involves searing the beef, cooking the vegetables, adding the sauce ingredients and simmering it to perfection.
A versatile dish: This Italian beef stew is hearty and rustic enough for a simple family meal and it’s also impressive enough if you have friends coming for dinner.
Tastes so good: The rich and vibrant flavors in this tasty Italian stew are so good. No wonder this is such a popular dish in Italy!
A budget dish: Beef stew meat is cheaper than steak but it’s equally delicious or even more so.

A bowl of Italian beef stew with hearty chunks of beef, carrots, and herbs over creamy polenta, shown with a spoon lifting a portion.

Italian Beef Stew Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Beef: Use a well-marbled cut like chuck roast, which becomes tender and flavorful when slow-cooked. Avoid lean cuts that can dry out too easily during cooking.
Vegetables: Onions, carrots, mushrooms, and celery add flavor, color and nutrients.
Garlic: Garlic is always delicious in stew. Use fresh for the best flavor.
Red wine: Italian wine is authentic choice, perhaps a Nebbiolo or Sangiovese.
Fresh herbs: To add aromatic, fresh flavor.
Tomato paste: For a sweet, rich flavor in the broth.

Ingredients for an Italian beef stew are laid out: tender beef chunks, rich broth, carrots, soy sauce, aromatic herbs, crunchy celery, mushrooms, garlic, tomato paste, onion, oil, flour, salt and pepper on a tiled surface.

How to Make Italian Stew with Beef

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the beef: Toss the beef cubes in the flour, salt and pepper, and then sear in olive oil in a large pot over a medium heat until browned all over. Remove the beef pieces and set aside.
Sauté the vegetables: Sauté the onion, carrots and celery in the same pot, then stir in the mushrooms and add garlic.
Add more ingredients: Add the tomato paste and then the red wine and simmer. Add the beef back to the pot and mix in the bay leaf and fresh herbs.
Simmer low and slow: Cover and simmer the beef stew for a couple of hours or until the beef is tender.
The finishing touches: Stir in the parsley and add more salt and pepper to taste if needed. Simmer some more if it needs to be thickened up and then serve garnishes with parmesan or romano cheese, and fresh parsley.

A bowl of Italian beef stew with carrots and parsley, served over a bed of polenta, with a slice of bread on the side.

Substitutions and Variations

Fresh herbs: Fresh rosemary, thyme and parsley provide the best flavor. If using dried herbs, reduce the quantity so as not to overpower the dish.
Gluten-free version: Use gluten-free flour and gluten-free beef broth.
Different vegetables: Parsnips or turnips would be good in this Italian beef stew.
Chuck roast: Bone-in short rib, bottom sirloin flap, the fatty part of a brisket, or cross-cut shanks are also good beef stew meat options.
Beef broth: Use vegetable broth or vegetable stock instead.
Red wine: Substitute extra beef stock or beef broth instead of using red wine, or swap it for red grape juice and a splash of red wine vinegar. If you only have white wine open, you can use that instead.
Tomato paste: Use drained, canned diced tomatoes instead and break them up with a wooden spoon after adding.
Crockpot version: Sear the meat and then add it with all the other ingredients to your slow cooker and cook on low, stirring occasionally, for about 7 hours or until the chuck beef is tender. Reduce the amount of beef broth to 1 cup so you don’t end up with too much liquid in your beef stew.

A bowl of Italian beef stew with tender meat and vegetables served over creamy mashed potatoes, garnished with fresh herbs, and accompanied by a slice of bread. Another pot of savory stew simmers in the background.

Serving Suggestions

Appetizers: Begin with Italian white bean salad or marinated mozzarella.
Side dishes: Serve this Italian beef stew with crusty bread or over creamy polenta for a satisfying meal that celebrates the bold, earthy flavors of Italy. Garlic mashed potatoes are also ideal to soak up the rich, savory broth.
Desserts: Enjoy tiramisu cupcakes to finish.

Close-up of a ladle lifting a serving of rich Italian beef stew with tender beef, carrots, and herbs from a black pot. Slices of bread are in the background.

How to Store Italian-Style Beef Stew

Store: Italian beef stew tastes even better the next day as the flavors have more time to meld. Prepare it in advance and reheat for an even more delicious meal. Leftover stew will keep for up to 4 days in an airtight container in the fridge.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw:
 Defrost in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.

Polenta topped with Italian beef stew and a slice of bread, served in a black bowl on a blue tile surface. Another pot of hearty stew is in the background.

Top Tips

Even beef pieces: Cut the beef into uniform pieces (1 or 2 inches) to ensure even cooking and tender results.
Flour the beef: Lightly coat the beef in flour before searing. This helps create a flavorful crust and also thickens the stew as it cooks.
Sear the beef in batches: Sear the beef in batches over a medium high heat to avoid overcrowding the pot. Browning the meat adds depth of flavor to the stew.
Deglaze the pan: After searing the beef, deglaze the pot with red wine, scraping up the browned bits from the bottom. This adds richness to the stew.

A skillet brimming with Italian beef stew showcases tender chunks of beef, carrots, and herbs enveloped in a rich brown sauce. Sliced bread and cheese linger in the background, paired with a rustic wooden serving spoon.

Italian Stew FAQs

How can I thicken the stew up?

If the stew is too thin, simmer uncovered during the last 15 to 20 minutes, or mash a few of the cooked vegetables into the broth to thicken it naturally .

Is it possible to overcook chuck roast?

Although it’s a forgiving cut of beef for slow cooking, you can overcook it. Cubed chuck roast takes two to three hours to tenderize but if you go much beyond this, the beef will toughen and the vegetables will become mushy.

A bowl of Italian beef stew with mushrooms and carrots served over polenta, garnished with herbs, accompanied by sliced bread. Salt and pepper shakers are in the background.

Best Italian Beef Stew Recipe

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Italian Beef Stew

The bold, vibrant flavors in this Italian beef stew really make it stand out from the rest. Tender chunks of beef and vegetables are showcased in the rich sauce.
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 6

Ingredients 

  • 2 ½ Pounds chuck roast, cubed
  • Cup all-purpose flour
  • salt and pepper, to taste
  • ¼ Cup olive oil
  • 1 Cup onion, diced
  • 1 Cup carrots, diced
  • 2 Stalks celery, large, diced
  • 1 Tablespoon garlic, minced
  • 8 Ounces mushrooms, sliced
  • 3 Tablespoons tomato paste
  • 1 Cup dry red wine
  • 3 Cups beef broth
  • 1 Tablespoon fresh rosemary
  • 1 Tablespoon fresh thyme, or 1 Teaspoon dried
  • 1 bay leaf, large
  • 3 Tablespoons parsley, freshly chopped

Optional, to Serve:

  • parmesan, or romano cheese
  • polenta

Instructions 

  • In a large bowl, toss the cubed chuck roast with flour, salt and pepper until evenly coated.
  • Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy-bottomed pot over a medium-high heat.
  • Sear the beef in batches until browned on all sides, 3 to 4 minutes per side.
  • Remove the beef from the pot and set aside. Add more oil as needed between batches.
  • To the same pot, add the diced onion, carrots and celery.
  • Sauté over a medium heat for 5 to 7 minutes until softened, then stir in the minced garlic and sliced mushrooms.
  • Cook for 3 or 4 minutes until the mushrooms release their moisture and start to brown.
  • Stir in the tomato paste and cook for 1 or 2 minutes to deepen the flavor.
  • Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Simmer for 2 or 3 minutes until slightly reduced.
  • Return the seared beef to the pot and pour in the beef broth and stir in the rosemary, thyme and bay leaf.
  • Bring the stew to a gentle boil, then reduce the heat to low.
  • Cover and simmer for 2 to 2 ½ hours, stirring occasionally, until the beef is tender and the flavors have melded.
  • Stir in the chopped parsley. Taste the stew and adjust seasoning with salt and pepper, if needed.
  • If the stew is too thin, simmer uncovered for 10 to 15 minutes to reduce and thicken.
  • Serve the Italian beef stew warm, topped with freshly chopped parsley and freshly grated parmesan or romano cheese if desired.

Notes

Even beef pieces: Cut the beef into uniform pieces (1 or 2 inches) to ensure even cooking and tender results.
Flour the beef: Lightly coat the beef in flour before searing. This helps create a flavorful crust and also thickens the stew as it cooks.
Sear the beef in batches: Sear the beef in batches over a medium high heat to avoid overcrowding the pot. Browning the meat adds depth of flavor to the stew.
Deglaze the pan: After searing the beef, deglaze the pot with red wine, scraping up the browned bits from the bottom. This adds richness to the stew.

Nutrition

Calories: 527kcal | Carbohydrates: 15g | Protein: 41g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 693mg | Potassium: 1069mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4006IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 5mg
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This Italian beef stew recipe, or spezzatino di manzo as it’s known in Italy, is easy to make and will fill your kitchen with the most incredible aromas. You’re sure to really enjoy this rich and comforting Italian beef stew with juicy beef in a rich gravy with garlic, red wine and more. It’s just perfect for cozy dinners or family gatherings with your preferred side dishes.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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