italian beef stew

Peposo is a traditional Tuscan Beef Stew originating from Florence. It truly is the simplest stew you&#039;ll ever make yet it has so much flavour. Made with garlic, lots of black pepper and a whole bottle of red wine, super delicious and perfect served with creamy polenta.

Peposo - Tuscan Red Wine Stew

beef

red wine (Chianti

garlic

tbsp black pepper

tsp sea salt flakes salt

olive oil

Heat the olive oil in a large pot, brown the beef on all sides for a minute or two (you might need to do this in batches so there is enough room).

Add the beef and juices back to the pot (if browning in batches) and add the red wine, garlic, salt and pepper.

Cover the pot with a lid and simmer on a medium-low heat for 1.5 hours, uncover the pot and continue to simmer the stew for another 1.5 hours until the liquid has reduced slightly.

Top tip: once the stew is uncovered check it every so often and give it a stir to make sure it doesn&#039;t stick or the meat at the top dries out.

The beef should be tender but not completely falling apart. Serve with creamy polenta and crusty bread.

https://embed.mediavine.com/videos/pzhg7iqhbcuetekjz2hs

Peposo is a traditional Tuscan Beef Stew originating from Florence. It truly is the simplest stew you’ll ever make yet it has so much flavour. Made with garlic, lots of black pepper and a whole bottle of red wine, super delicious and perfect served with creamy polenta.

Peposo Tuscan Red Wine Stew

This easy Italian Beef Stew with Zucchini, Mushrooms, and Basil will be a hit with beef stew fans.

Italian Beef Stew with Zucchini, Mushrooms, and Basil

chuck

salt and black pepper to season meat

oz.can beef broth (see notes)

tomatoes

T Italian Herb Blend

tsp. ground fennel seed (probably optional, but recommended)

medium onion, chopped into 1/2 inch dice

green pepper

lb. (or more) mushrooms, washed

T chopped fresh basil (see notes)

quality balsamic vinegar to drizzle on

Trim the chuck roast and cut into cubes....

Trim the chuck roast and cut into cubes. Heat the 2 teaspoons of olive oil in a large non-stick pan (I used this one) and brown the beef cubes over medium-high heat until the meat is browned on all sides, about 10-15 minutes.

Season the meat with salt and fresh-ground black...

Season the meat with salt and fresh-ground black pepper as it cooks. Don’t rush this step; browning the meat adds flavor.

Add the browned meat to the stew pot....

Add the browned meat to the stew pot. (I would use a cast-iron or enamel coated dutch oven if you have one.)

Add one can of beef broth to the...

Add one can of beef broth to the frying pan and cook a minute, scraping with a turner to loosen the browned bits of meat that stick to the pan, then add that to the stew pot along with the other can of beef broth.

Add the petite dice tomatoes with juice, Italian...

Add the petite dice tomatoes with juice, Italian Herb Blend (affiliate link), and ground fennel and stir.

Turn heat to medium-low and simmer 60 minutes,...

Turn heat to medium-low and simmer 60 minutes, or slightly longer if the meat doesn’t feel tender when you pierce it with a fork.

While the stew simmers, peel and chop the...

While the stew simmers, peel and chop the onion and cut out the stem and seeds of the green pepper and chop. Cut ends off the zucchini, cut in half lengthwise, and cut into thick slices.

Wash mushrooms (in a salad spinner (affiliate link) if...

Wash mushrooms (in a salad spinner (affiliate link) if you have one) or rinse in a colander in the sink and blot dry, and cut mushrooms into thick slices or half slices,

When you’re ready to finish the stew, heat...

When you’re ready to finish the stew, heat 1 tsp. olive oil in the frying pan, add the onions and green peppers and cook a few minutes over medium-high heat, then add them to the stew.

Heat the second teaspoon of olive oil, add...

Heat the second teaspoon of olive oil, add the zucchini and cook until it’s slightly browned on both sides, then add to stew. Then add the mushroom slices, cook until they have released their liquid and are starting to brown, then add to stew.

Simmer about 15 minutes, then add the chopped...

Simmer about 15 minutes, then add the chopped basil and cook a few minutes more.

Serve hot, with a good quality balsamic vinegar to...

Serve hot, with a good quality balsamic vinegar to drizzle on at the table if you’d like.

In addition to tender chunks of beef and carrots and a deeply flavored sauce, this Slow Braised Italian Beef Stew also features fire-roasted tomatoes, briny olives, pearl onions and lots of fresh rosemary for a delicious taste of Italy!

Slow Braised Italian Beef Stew

garlic salt

onion powder

black pepper

well-marbled beef chuck roast (trimmed of large pieces of fat and

extra virgin olive oil

onion (finely chopped)

garlic (finely minced)

tomato paste

Italian seasoning

brown sugar

anchovy paste

all-purpose flour

dry red wine

rosemary (divided)

Worcestershire sauce

capers (drained and rinsed)

salt

carrots

pearl onions

Kalamata olives

Combine garlic salt, onion powder and pepper in a small bowl and stir to combine. Set aside.

Cut the beef into chunks about 1½-2 inches in size, trimming off any large areas of fat. Place the meat in a large bowl. Sprinkle the garlic salt mixture over the beef and stir well to coat.

Preheat the oven to 325˚F. In a large heavy-duty pot or Dutch oven, heat 1 tablespoon of the oil until hot and shimmering. Add ½ of the seasoned beef and spread to a single layer. Cook undisturbed for 3-4 minutes or until the underside of the beef is well browned. Stir, flipping the meat to the opposite side.

Continue to cook for another 3-4 minutes, stirring once to redistribute meat halfway through. Remove meat with a slotted spoon to a large clean plate or bowl. Add another tablespoon of oil to the pot and repeat the searing with the second half of the beef, adding the second batch again to the plate (or bowl).

Lower the heat to medium-low and add the onions, stirring occasionally for 3 minutes until softened. As the onions begin to release their juices, scrape the brown bits from the bottom of the pan. Add the garlic, tomato paste, Italian seasoning, brown sugar and anchovy paste. Cook, stirring frequently until tomato paste is darkened, about 2-3 more minutes.

Add the beef (with any juice that has accumulated in the bowl) back to the pan. Sprinkle with the flour and stir until the flour is dissolved, about 2 minutes.

Add the wine, bring the mixture to a boil and cook for about 5 minutes, until the liquid is reduced to about one half. Add the tomatoes, beef (or chicken) broth, 1 tablespoon of the chopped rosemary, capers and Worcestershire sauce. Bring to a boil, cover tightly and transfer to the oven. Cook for 1½ hours.

Remove the pot from the oven and add the carrots and pearl onions. If there&#39;s not much liquid in the pot, add ½-1 cup of additional broth. Return the pot to the oven for another 60 to 90 minutes or until the beef and carrots are nice and tender (check after 60 minutes and every 10 minutes after that).

Stir in the olives and the remaining tablespoon of fresh rosemary, cover and allow the stew to sit on the stovetop for 20 minutes before serving.

See the suggestions above in the post on what to serve with this stew.

An Italian twist on a traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts of meat, making it a budget-friendly meal.

Italian Beef Stew

flour

onion

celery (sliced)

mushrooms (sliced, any variety)

garlic (chopped)

white wine

oz canned crushed tomatoes

beef stock

carrots (sliced)

parsley (chopped)

salt and pepper

Preheat the oven to 300°F/150°C.

Season the beef with salt &amp; pepper and coat with the flour.

Heat the oil in a large, oven-safe pot over medium heat. Add the beef and brown on all sides (I did this in two batches so not to crowd the pan).

Remove from the pan and set aside.

Add the onions and celery to the same pan and cook until the onions are translucent (about 5 minutes). Add the mushrooms and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

Add the garlic and cook another minute.

Add the wine and stir, scraping anything that may have stuck to the bottom of the pan. Raise the heat to medium-high heat. Cook the wine until it reduces in half.

Stir in the tomato paste and tomatoes and stock.  Add the parsley and salt &amp; pepper to taste.

Return the beef to the pan. Cover and bake for 2 hours.  Add the carrots and bake another hour.

This was a great recipe!! I love the fact I could adjust the serving size and the ingredients updated. I definitely need to get a larger oven safe dish because I was not able to fit everything into the one that I had. Everyone enjoyed the meal and we have some leftovers but not many!

I followed the recipe exactly as written and also used the tips and notes This was hands down, the best beef stew I have ever made, and I have tried many over the years. Next time I will double it as there were no leftovers. Yum!

This is a great stew!  Thank you so much for sharing!

This was an amazing and hearty dish that was perfect for a cold night! Thank you, Erren, for sharing this recipe with us. I can't wait to make it again!

This is so good, a bit different from how I usually do stew. So glad I found this recipe

Italian beef stew is a hearty dish made from cubes of chuck roast, mushrooms, carrots, and celery braised in a red wine sauce.  Comfort for at its finest!

Italian Beef Stew (Spezzatino di Manzo)

chuck roast (cubed)

celery ribs (diced)

baby Bella mushrooms (sliced)

dry red wine (chianti, valpolicella, carbernet, etc)

salt and pepper (to taste)

rosemary

bay leaf

cornstarch

water

Preheat oven to 300f and make room on the middle rack for a large Dutch oven.  Heat a large Dutch oven to medium-low heat, then add the olive oil, carrots, celery, and onion.  Cook for 5 minutes then add the mushrooms, turn heat to medium, and continue to cook stirring frequently.

While the veggies are sauteing, pat the chuck roast cubes dry.  Once the mushrooms release their water and most of it has evaporated from the pot, season the beef cubes with salt and pepper and add to the pot.

Coat the beef with the veggies and oil.  Let the beef cook for 5-10 minutes (it won&#39;t develop much color).  Next, turn heat to medium-high and add the wine and cook for 5-7 minutes or until it mostly evaporates and absorbs into the beef.  Using a wooden spoon scrape up all of the brown bits while the beef is cooking.

Add the beef stock, rosemary, and bay leaf and stir it all together.  Cover with a tight-fitting lid and cook in the oven for 2 1/2 hours or until tender.  For the last 30-45 minutes braise with no lid to thicken the sauce and add a bit of color to the meat.

Once the beef is tender remove the pot from the oven.  If there is too much liquid in the pot use a slurry of cornstarch (see notes) to thicken or cook over medium heat on the stovetop to thicken and reduce the liquid.  Once satisfied with the consistency, taste test and make final adjustments to salt and pepper.  Serve with crusty bread or with polenta or mashed potatoes.  Enjoy!

Always easy recipe’s  to follow! 
Love the video to actually see step by step! 
Thank you for again for another great meal!

This recipe was so freakin' delicious.  Falls apart!

This is delicious! One thing I was wondering is why there’s no garlic? I made it the way the recipe said. I’m not complaining I was just wondering.  I will definitely make this again!
Also, I served this with Red Lobster cheddar bay biscuits and it was amazing!  You can buy the biscuit mix or buy the frozen version and all you have to do is bake. Yum!

Delicious…..reminded me of a similar dish we had in Florence

Made your Italian beef stew with polenta this evening…absolutely delicious!!

Thank you

Hi James 
Your stew was awesome, seen a couple of your videos on YouTube and this is my first recipe from you. Totally different than a lot of other stew recipes that I have done. Not doing all the meat searing up front and the time frame you let the wine absorb into the meat was different. Lots and lots of flavor and was a big hit at dinner along with your Polenta. Only thing I did was at the end was to layer in more fresh mushrooms that I sautéed with garlic. Look forward to another one of your recipes to try soon. Thanks!!

Best feed stew ever. Recipe so easy to follow and it’s a huge success! This definitely goes to the staple dish list on our dining table. Thank you!

https://www.youtube.com/watch?v=O20gk94cS5U

Today we're making Italian beef stew.  This flavorful stew combines beef chuck, veggies, mushrooms, red wine, and herbs.  Serve it with crusty bread, mashed potatoes, noodles, or my personal favorite polenta.  I hope you enjoy this Italian beef stew recipe!

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Italian Beef Stew - My Favorite Winter Comfort Meal

Carbonade Valdostana is a rich and hearty beef stew from the Aosta Valley. This delicious wintery dish is made with a whole bottle of red wine, festive spices such as cinnamon and cloves, herbs and onions. Perfect served with creamy polenta.

Carbonade Valdostana

kg/ 2 lbs beef chuck

all-purpose flour (for dusting)

onions

Italian red wine ((we used Barbera d'Asti))

cloves

juniper berries

nutmeg

cinnamon

sage leaves

bay leaves

unsalted butter

If not already, cut the beef into medium-sized chunks and salt it generously. Dust the beef in flour shaking off any excess.

Heat half the butter with a drizzle of olive oil in a heavy-based pot, once melted, cook the beef in batches until browned. Set aside on a plate.

Add the other half of butter and another drizzle of olive oil and add the sliced onion with all of the herbs and spices. Cook the onions with the herbs and spices on a medium-low heat for about 7-10 minutes until softened.

Add the beef back in with any juices and add a splash of red wine. Let it bubble and delaze the pot, scraping any brown bits for a few seconds. Add the remaining bottle of red wine. Bring to a simmer then turn down low. Cover the pot leaving the lid a jar and cook the stew for 2 hours.

Uncover the pot completely then let the stew simmer for another 30 minutes until the sauce has reduced slightly.

Serve with creamy polenta.

I made this, had to swap the juniper berries with rosemary. I also had to use ground sage (1/2 tsp) but I think fresh would have been better. 

The wine liquid burned off quickly so I had to add 1 cup of beef stock at the 1.5 hour mark to avoid burning. 

Really good, served with goat cheese polenta!

Top 6 italian beef stew recipes from across the web

The most viewed italian beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Peposo - Tuscan Red Wine Stew

Italian Beef Stew with Zucchini, Mu...

Slow Braised Italian Beef Stew

Italian Beef Stew

Italian Beef Stew (Spezzatino di Ma...

Carbonade Valdostana

Top 6 italian beef stew recipes from across the web

The most viewed italian beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peposo - Tuscan Red Wine Stew

Italian Beef Stew with Zucchini, Mu...

Slow Braised Italian Beef Stew

Italian Beef Stew

Italian Beef Stew (Spezzatino di Ma...

Carbonade Valdostana

The most viewed italian beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine