There’s something deeply satisfying about beef so tender it falls apart in a spoon, paired with potatoes that soak up every bit of savory tomato broth. Italian Beef and Potato Stew brings that slow-cooked comfort earthy, rich, and warm the kind of dinner that fills the house with the smell of garlic and rosemary before you even sit down.
I first made this version back in 2019 after shopping a Texas farmers market in late fall, loaded down with waxy yellow potatoes and fresh herbs I couldn’t resist. The beef browned beautifully in my cast iron pot, and once I added crushed tomatoes and a splash of red wine, it simmered into something that tasted like it had been passed down for generations. After a decade of blogging and testing stews across seasons, I’ve learned that browning your meat well and letting the potatoes cook down into the sauce not floating on top makes all the difference.
Yesica Andrews
Italian Beef and Potato Stew Recipe Easy Cozy Comfort
This Italian Beef and Potato Stew is a comforting and straightforward dish perfect for any night. Tender chunks of beef and hearty potatoes slowly cook in a flavorful light tomato sauce infused with rosemary and pancetta, making it a delicious one-pot meal the whole family will enjoy.
4-5 medium potatoes (peeled and cut into large chunks)
2 tablespoons tomato paste
1/2 teaspoon oregano
1-2 dashes pepper or hot pepper flakes
2-3 cups water or low sodium vegetable broth* *If using water then add a low sodium bouillon cube.
Method
Heat olive oil in a large pot and cook minced onion over medium heat until it becomes translucent, about 2-3 minutes.
Stir in the pancetta, fresh rosemary, and garlic, and sauté for another 2-3 minutes until fragrant.
Coat the beef chunks lightly with flour and add them to the pot; cook on low heat for around 5-8 minutes, turning regularly to brown the meat evenly without burning.
Combine the potatoes, tomato paste, oregano, pepper or hot pepper flakes, and broth (or water with bouillon cube) into the pot.
Cover and simmer gently over low heat for about one hour, until the potatoes are tender and the stew has thickened.
Adjust seasoning by tasting before adding salt, since the broth or bouillon may already contain enough salt.
Serve warm and enjoy a hearty, flavorful Italian stew.
Notes
Avoid salting the stew during cooking, as the broth or bouillon can add sufficient saltiness. This stew is best enjoyed fresh but can be refrigerated and reheated within 2 days.
Why You’ll Love This Italian Beef and Potato Stew
This stew feels like a hug from the inside out rich, savory, and just the right amount of tomatoey without being too acidic. It’s the kind of recipe where you brown the beef with a dusting of flour, add chunks of potatoes, and let everything simmer into something that tastes like it’s been cooking all day (even though it hasn’t).
One pot wonder: Everything happens in a single pot, so cleanup is minimal and the flavors build beautifully together
Budget-friendly: Beef chuck, potatoes, and pantry staples make this an affordable weeknight dinner that feels special
Packed with flavor: Pancetta, fresh rosemary, and a hint of hot pepper flakes bring warmth and depth without needing a long ingredient list
Naturally comforting: The kind of meal that tastes even better the next day, perfect for making ahead or doubling for leftovers
Key Ingredients You’ll Need
Shopping for this stew is straightforward most items are pantry-friendly or easy to grab at any grocery store. The pancetta adds a salty, savory backbone that makes the broth taste like it simmered for hours, and fresh rosemary is worth seeking out for that piney, earthy aroma. If you can’t find pancetta, look for it near the deli counter or substitute with a small amount of bacon (though pancetta is less smoky and more traditionally Italian).
Boneless beef chuck steak is ideal here because it becomes incredibly tender as it cooks low and slow. The potatoes should be peeled and cut into large chunks so they hold their shape and soak up all that savory tomato broth. Don’t skip tossing the beef in flour before browning it helps thicken the stew naturally and gives the meat a beautiful golden crust.
Start by heating olive oil in a large pot and cooking the minced onion until it turns transparent this takes just a few minutes and builds the flavor foundation. Add the cubed pancetta, fresh rosemary stems, and minced garlic, then sauté until fragrant. The pancetta will release some fat and the rosemary will perfume the whole pot.
Toss your beef chunks with a few tablespoons of flour, then add them to the pot. Cook on low heat, turning often, until the meat browns on all sides without burning. This step is crucial for locking in flavor and creating a slightly thickened base. Once the beef is browned, add the potato chunks, tomato paste, oregano, hot pepper flakes, and your broth (or water with a bouillon cube).
Cover the pot and let everything simmer on low for about an hour, stirring occasionally, until the beef is tender and the potatoes have absorbed the savory broth. Taste before serving hold off on adding salt until the end, since the broth or bouillon can be salty enough on its own.
Serving and Storage Tips
Serve this stew in wide, shallow bowls with crusty bread on the side for dipping it’s perfect for soaking up every bit of that rich tomato broth. A simple green salad with lemon vinaigrette balances the richness beautifully, or you can go full comfort mode and pair it with garlic bread or polenta.
Storage Method
How Long
Best Practice
Refrigerator
3-4 days
Store in airtight container; reheat gently on stovetop
Freezer
Up to 3 months
Cool completely, freeze in portions, thaw overnight in fridge
Reheating
Add a splash of broth or water to loosen; stir often over low heat
Tips and Tweaks
Pro Tip: Browning the beef well before adding liquid is the secret to deep flavor don’t rush this step or skip the flour coating. After years of testing stews across Texas winters, I’ve learned that a good sear makes all the difference in richness.
For a thicker stew: Mash a few potato chunks against the side of the pot during the last 10 minutes of cooking
Heat level: Adjust hot pepper flakes to your preference start with one dash and add more at the end if you want extra warmth
Make it heartier: Add a handful of chopped carrots or celery along with the onions for extra vegetables
Fresh herbs: Stir in fresh parsley or basil just before serving for a bright, herbaceous finish
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FAQs ( Italian Beef and Potato Stew )
What cut of beef works best for this stew?
Chuck roast or beef chuck shoulder are ideal choices for this recipe. These cuts have enough marbling to stay tender during slow cooking. Cut the meat into 2-inch chunks for the best texture and cooking results.
How long should I cook this dish?
Simmer the stew for 1.5 to 2 hours on low heat until the beef is fork-tender. Add potatoes during the last 30 minutes to prevent them from becoming mushy. Test doneness by checking if the meat easily shreds with a fork.
Can I make this recipe in a slow cooker?
Yes, brown the beef first in a skillet, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add potatoes in the final 2 hours to maintain their texture.
What type of potatoes should I use?
Yukon Gold or red potatoes work perfectly as they hold their shape well during cooking. Avoid russets as they tend to break apart in stews. Cut potatoes into 1.5-inch pieces for even cooking.
How do I thicken the stew if it’s too watery?
Mix 2 tablespoons of cornstarch with cold water to create a slurry, then stir it into the simmering stew. Alternatively, mash a few potato pieces against the pot’s side. Both methods will thicken the broth naturally.
You’ll love how this Italian Beef and Potato Stew turns out fork-tender beef, creamy potatoes soaked in savory broth, and that slow-cooked aroma that fills the whole house. It takes about an hour start to finish, but tastes like it simmered all day long.
Try stirring in a handful of baby spinach or kale during the last five minutes for extra greens, or swap the potatoes for sweet potatoes if you want a slightly sweeter twist. Leftovers reheat beautifully on the stovetop with a splash of broth honestly, this stew tastes even better the next day after all those flavors have had time to deepen and settle together.
I’d love to see your version tag me if you share a photo, or let me know in the comments if this reminds you of a favorite family meal. Whether you’re serving it on a chilly weeknight or making a double batch for Sunday dinner, this recipe is one worth keeping close and sharing with the people you love most.
