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Italian Beef Stew Recipe

Name: The Modern Rotisseries Italian Beef Stew Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 lbs beef chuck, boneless, trimmed and cut into 1½-inch cubes; 1 cups all-purpose flour; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 3 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 large yellow onion, medium, diced; 3 cups carrots, peeled and cut into 1/2-inch rounds; 2 cups celery stalks, sliced 1/2-inch; 4 cloves garlic cloves, minced; 2 tbs tomato paste; 1 cups dry red wine (Chianti or similar); 3 cups low-sodium beef stock; 1 can diced tomatoes, canned (14.5 oz); 2 whole bay leaves; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp crushed red pepper flakes; 1 tbs Worcestershire sauce; 1 tsp brown sugar; 1 lbs baby potatoes, halved (or Yukon Gold), about 1-inch pieces; 1 tbs Italian flat-leaf parsley, chopped; 1 tsp lemon zest (optional, brightens stew); 1 tbs grated Parmigiano-Reggiano (for serving)

Inspired by The Modern Rotisserie

Time2h 30m

Serves6

Winter only

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Ingredients

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Main stew

2 lbs beef chuck, boneless, trimmed and cut into 1½-inch cubes

1 cups 00 bread flour

2 tsp kosher salt

1 tsp freshly ground black pepper

3 tbs extra-virgin olive oil

1 tbs Unsalted butter

1 large yellow onion, medium, diced

3 cups carrots, peeled and cut into 1/2-inch rounds

2 cups celery stalks, sliced 1/2-inch

4 cloves Garlic cloves, minced

2 tbs tomato paste

1 cups dry red wine (Chianti or similar)

3 cups low-sodium beef stock

1 can diced tomatoes, canned (14.5 oz)

2 whole bay leaves

1 tsp Dried oregano

1 tsp dried thyme

1 tsp Crushed red pepper flakes

1 tbs Original Worcestershire Sauce

1 tsp Brown sugar

Optional additions & finishing

1 lbs baby potatoes, halved (or Yukon Gold), about 1-inch pieces

1 tbs Italian flat-leaf parsley, chopped

1 tsp lemon zest (optional, brightens stew)

1 tbs grated Parmigiano-Reggiano (for serving)

Method

Main stew

Prepare beef

Pat the beef cubes very dry with paper towels. In a large bowl, combine the flour, 1 tsp kosher salt and 1 tsp black pepper. Toss the beef in the flour mixture to lightly coat; shake off excess.

Brown beef

Heat a large heavy-bottomed Dutch oven or wide pot over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When shimmering, add half the beef in a single layer (do not crowd). Sear 2–3 minutes per side until deeply browned. Remove to a plate and repeat with remaining beef, adding the remaining 1 tablespoon oil if needed. Reserve browned meat and any browned bits in pot.

Aromatics

Reduce heat to medium. Add the diced onion, carrots and celery to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Tomato base & deglaze

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Pour in the red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Combine liquids & seasonings

Return the browned beef and any accumulated juices to the pot. Add beef stock, canned diced tomatoes (with their juices), bay leaves, dried oregano, dried thyme, crushed red pepper flakes, Worcestershire sauce and brown sugar. Stir to combine and bring to a gentle simmer.

Add potatoes (optional)

If using potatoes, add them now so they cook through with the stew. Stir to submerge.

Braise

Cover the pot with a lid slightly ajar (or use a tight lid and check occasionally) and reduce heat to low so the stew simmers very gently. Cook until beef is fork-tender and flavors have melded, about 1 hour 45 minutes to 2 hours. Stir occasionally and skim any excess fat from the surface.

Adjust seasoning & thicken

Remove bay leaves. Taste and adjust seasoning with remaining kosher salt if needed and more black pepper. If you prefer a thicker stew, remove about 1 cup of the cooking liquid, whisk in 1 tablespoon cornstarch (optional) until smooth, return to pot and simmer 3–5 minutes until thickened; or mash a few potato pieces into the stew to thicken naturally.

Optional additions & finishing

Finish and garnish: Stir in chopped parsley and lemon zest (if using) right before serving to brighten the flavors. Serve hot with a sprinkle of grated Parmigiano-Reggiano at the table.

Make-ahead & storage: Cool completely, refrigerate up to 3 days in an airtight container or freeze up to 3 months. Reheat gently on the stovetop; add a splash of stock or water if too thick.