Italian-Style Beef Stew with Tomatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 10 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) beef chuck, cut into 1 1/2-inch chunks
• 2 tsp kosher salt, plus more to taste; 1 tsp black pepper
• 1/3 cup (43 g) all-purpose flour
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine
• 1 (28 oz / 794 g) can crushed tomatoes
• 2 cups (480 ml) low-sodium beef broth
• 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp dried rosemary
• 2 bay leaves
• 1 tbsp balsamic vinegar
• 1/4 cup chopped fresh parsley; grated Parmesan for serving (optional)

Do This

• 1. Toss beef with salt, pepper, and flour.
• 2. Brown beef in a Dutch oven over medium-high heat; remove to a bowl.
• 3. Sauté onion, carrots, and celery until softened; add garlic.
• 4. Stir in tomato paste and dried herbs; cook 1–2 minutes.
• 5. Deglaze with red wine; simmer 3–4 minutes, scraping the pot.
• 6. Add tomatoes, broth, bay leaves, and beef; simmer covered 2 hours 15 minutes.
• 7. Uncover to thicken 10–15 minutes; finish with balsamic and parsley.

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Why You’ll Love This Recipe

• Rustic and saucy: a tomato-rich gravy that clings to every piece of beef.
• Big Italian flavor: garlic, herbs, and a splash of red wine make it taste slow-made.
• Home-cook friendly: one pot, straightforward steps, and forgiving simmer time.
• Even better tomorrow: the flavors deepen overnight for an excellent make-ahead dinner.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery ribs, 6 garlic cloves, 1 small bunch fresh parsley
• Dairy: grated Parmesan (optional, for serving)
• Pantry: olive oil, all-purpose flour, tomato paste, 1 (28 oz) can crushed tomatoes, low-sodium beef broth, dry red wine, dried oregano, dried thyme, dried rosemary, bay leaves, balsamic vinegar, kosher salt, black pepper
• Meat: 2 1/2 lb beef chuck roast

Full Ingredients

For the Beef and Browning

• 2 1/2 lb (1.13 kg) beef chuck roast, trimmed of large surface fat and cut into 1 1/2-inch (4 cm) chunks
• 2 tsp kosher salt, divided (plus more to taste at the end)
• 1 tsp freshly ground black pepper
• 1/3 cup (43 g) all-purpose flour
• 3 tbsp olive oil

For the Italian-Style Tomato Stew Base

• 1 large yellow onion, diced (about 2 cups / 300 g)
• 2 medium carrots, diced (about 1 1/2 cups / 200 g)
• 2 celery ribs, diced (about 1 cup / 120 g)
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine (such as Chianti, Sangiovese, or Cabernet)
• 1 (28 oz / 794 g) can crushed tomatoes
• 2 cups (480 ml) low-sodium beef broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp dried rosemary (crush it between your fingers before adding)
• 2 bay leaves
• 1 tbsp balsamic vinegar (added at the end for balance)

To Finish and Serve

• 1/4 cup chopped fresh parsley
• Grated Parmesan, for serving (optional)
• Optional serving ideas: creamy polenta, mashed potatoes, buttered egg noodles, or crusty bread

Step-by-Step Instructions

Step 1: Prep the beef and vegetables

Pat the beef dry with paper towels (dry meat browns better). In a large bowl, toss the beef with 1 1/2 tsp of the kosher salt, the black pepper, and the flour until evenly coated. Dice the onion, carrots, and celery, and mince the garlic so everything is ready to go once the pot is hot.

Step 2: Brown the beef well

Heat a 6 to 7-quart Dutch oven over medium-high heat for 2 minutes. Add the olive oil. When the oil shimmers, add half the beef in a single layer.

Brown for 8–10 minutes total, turning occasionally, until you get deep brown edges and bits on the bottom of the pot. Transfer browned beef to a bowl and repeat with the remaining beef. If the pot looks dry at any point, add 1 additional tablespoon of olive oil (only if needed).

Step 3: Sauté the onion, carrots, and celery

Reduce heat to medium. Add the diced onion, carrots, and celery to the same pot. Cook for 6–8 minutes, stirring and scraping up some of the browned bits, until the onions are soft and the vegetables are starting to take on a little color.

Step 4: Build flavor with garlic, tomato paste, and herbs

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch. Add the tomato paste, oregano, thyme, and rosemary. Cook for 1–2 minutes, stirring, until the tomato paste darkens slightly and smells toasted (this step makes the stew taste richer and less “tinny”).

Step 5: Deglaze with red wine

Pour in the red wine and bring to a brisk simmer over medium-high heat. Cook for 3–4 minutes, scraping the bottom of the pot thoroughly, until the wine reduces slightly and you no longer smell a strong alcohol bite.

Step 6: Add tomatoes and broth, then simmer until tender

Stir in the crushed tomatoes and beef broth. Add the bay leaves, then return the browned beef and any accumulated juices to the pot. Bring the stew just to a simmer.

Reduce heat to low, cover with a lid slightly ajar, and maintain a gentle simmer (about 185–195°F / 85–90°C) for 2 hours 15 minutes, stirring every 30–40 minutes. You’re looking for beef that’s very tender when pierced with a fork, but not shredded.

Step 7: Thicken and balance the sauce

Remove the lid and simmer uncovered over medium-low heat for 10–15 minutes, stirring occasionally, until the sauce looks glossy and thick enough to coat a spoon.

Stir in the balsamic vinegar. Taste and adjust seasoning with the remaining 1/2 tsp kosher salt (or more, as needed). Remove and discard the bay leaves.

Step 8: Finish with parsley and serve

Turn off the heat and stir in the chopped parsley. Serve hot, topped with grated Parmesan if you like. This stew is especially good with polenta, mashed potatoes, or thick slices of crusty bread to soak up the tomato-herb sauce.

Pro Tips

• Don’t rush the browning: those dark bits on the pot (fond) are the backbone of the stew’s deep, savory flavor.
• Keep the simmer gentle: boiling can make beef feel dry or stringy. Aim for occasional lazy bubbles, not a rolling boil.
• Cut pieces evenly: 1 1/2-inch chunks cook at about the same rate, so you don’t end up with some pieces tough and others falling apart.
• Adjust thickness at the end: if it’s too thin, simmer uncovered longer; if too thick, stir in a splash of broth (2–4 tbsp at a time).
• Finish with acid: the balsamic vinegar brightens the tomatoes and rounds out the beefiness. Add it at the end so it tastes fresh, not cooked away.

Variations

• Spicy Italian-style: add 1/2 tsp crushed red pepper flakes with the garlic, or stir in 1 tbsp Calabrian chili paste at the end.
• Mushroom boost: add 12 oz (340 g) cremini mushrooms, quartered, when you add the onions/carrots/celery.
• Slow cooker option: brown the beef and sauté the vegetables as written, then transfer to a slow cooker and cook on LOW for 8 hours (or HIGH for 4–5 hours). Thicken by simmering uncovered on the stovetop for 10 minutes after cooking, if desired.

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the stew reaches an internal temperature of 165°F (74°C), adding a splash of broth if the sauce has thickened too much. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. For make-ahead, cook the stew 1 day in advance; the flavor improves as it rests.

Nutrition (per serving)

Approximate (based on 6 servings): 520 calories, 45 g protein, 26 g fat, 24 g carbohydrates, 5 g fiber, 8 g sugar, 780 mg sodium.