Italian Beef and Vegetable Stew
A warm and hearty stew featuring tender beef and a medley of vegetables, perfect for cozy nights.
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces
- 4 cups beef broth
- 3 pieces carrots, sliced
- 3 pieces potatoes, diced
- 2 cups green beans, trimmed
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian herbs (like basil, oregano, and thyme)
- Salt and pepper, to taste
- Olive oil For cooking
Instructions
Preparation
- Season the beef chunks with salt and pepper.
- In a large pot, heat a bit of olive oil over medium-high heat.
- Brown the beef in batches until it’s nicely seared on all sides.
- Add the chopped onion and garlic, sautéing until soft and fragrant for about 3-4 minutes.
- Stir in the tomato paste and cook for another minute.
- Add beef broth, diced tomatoes, carrots, potatoes, and green beans.
- Sprinkle in the dried Italian herbs and stir to combine.
Cooking
- Bring the mixture to a gentle boil.
- Reduce heat to low, cover, and let it simmer for about 1.5 to 2 hours.
- Check seasoning after about an hour and adjust if necessary.
Serving
- Serve the hearty stew in bowls, garnished with freshly chopped parsley or a sprinkle of Parmesan.
Notes
This stew is even better the next day! Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to three months.