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ITALIAN BEEF AND POTATO STEW centered hero view, clean and uncluttered
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.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Calories: 336

Ingredients
  

  • 2-3 tablespoons olive oil
  • 1 medium onion (minced)
  • 1/4 cup pancetta (cubed)
  • 1-2 stems rosemary (fresh)
  • 1 clove garlic (minced)
  • 1 pound Boneless beef chuck steak cut into chunks
  • 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
 

  1. Heat olive oil in a large pot and cook minced onion over medium heat until it becomes translucent, about 2-3 minutes.
  2. Stir in the pancetta, fresh rosemary, and garlic, and sauté for another 2-3 minutes until fragrant.
  3. 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.
  4. Combine the potatoes, tomato paste, oregano, pepper or hot pepper flakes, and broth (or water with bouillon cube) into the pot.
  5. Cover and simmer gently over low heat for about one hour, until the potatoes are tender and the stew has thickened.
  6. Adjust seasoning by tasting before adding salt, since the broth or bouillon may already contain enough salt.
  7. 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.