Name: Italian Beef Stew with Potatoes and Peas Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 1.7-2 lbs (800-900g) chuck beef; Salt and pepper to taste; 3 tablespoons cornstarch (cornflour UK); 2 bay leaves; 2 sprigs rosemary; 1 carrot (finely chopped); 1 celery stalk (finely chopped); 1 onion (finely chopped); 3/4 cup (100g) frozen peas; 8 baby potatoes (cut in half); ½ cup (120ml) red wine; 3 1/4 cups (750ml) beef stock (low sodium); 1 tablespoon tomato concentrate; 3 tablespoons olive oil

Jump to Recipe· 3.8 from 65 reviews

If you’ve been craving a hearty meal that feels like a warm hug from your Italian grandmother, you’re in for a treat. This Italian Beef Stew with Potatoes and Peas Recipe combines tender chunks of chuck beef with velvety potatoes and vibrant green peas, all slowly simmered to create a rich and comforting dish that’s perfect for cozy evenings. Every bite bursts with deep flavors from fresh herbs and a splash of red wine, making it a dish that’s as satisfying as it is beautiful.

Ingredients You’ll Need

A metal pot contains a mix of raw meat chunks that are pink with white fat, layered on top of finely chopped orange carrots and pale green celery. There are two large green bay leaves placed on the meat, and a sprig of fresh rosemary rests on the side. A wooden spoon with a slightly worn texture is partly visible, stirring the ingredients. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients are the secret to this stew’s incredible flavor and texture. Each one plays a key role, from the tender beef that melts in your mouth to the delicate balance of veggies and herbs that bring it all to life.

1.7-2 lbs (800-900g) chuck beef: Perfectly marbled for slow cooking to tender perfection.
3 tablespoons cornstarch: Helps to brown the meat and later can thicken the stew if needed.
2 bay leaves: Infuses subtle earthy notes that deepen the flavor.
2 sprigs rosemary: Adds aromatic woodsy freshness that elevates the stew.
½ cup (120ml) red wine: Enhances richness with a touch of acidity and complexity.
1 tablespoon tomato concentrate: Gives a lovely vibrant color and a hint of sweetness.
1 carrot (finely chopped): Adds natural sweetness and texture.
1 celery (finely chopped): Brings a subtle earthiness and crunch.
1 onion (finely chopped): Builds the essential flavor base for the stew.
3/4 cup (100g) frozen peas: A pop of fresh green and gentle sweetness at the end.
8 baby potatoes (cut in half): Provide creamy, tender chunks to absorb the mouthwatering sauce.
3 and 1/4 cup (750ml) beef stock (low sodium): The hearty liquid that pulls everything together.
Olive oil: For sautéing and adding rich flavor throughout.
Salt and pepper: Essential to season and balance all the flavors perfectly.

How to Make Italian Beef Stew with Potatoes and Peas Recipe

Step 1: Sauté the Vegetables

Start by finely chopping the carrot, celery, and onion. Heat 2 tablespoons of olive oil in a large pot until shimmering, then gently sauté the veggies until they’re soft and fragrant but not browned — about 10 minutes. This soft vegetable base is going to lend sweetness and depth to every spoonful of your stew.

Step 2: Prepare and Brown the Beef

While the vegetables cook, season the chuck beef generously with salt and pepper, then dust it with 3 tablespoons of cornstarch for that perfect crust. Add the beef to the pot along with the bay leaves and rosemary sprigs. Stir frequently as the meat browns, sealing in juices and creating those irresistible caramelized edges that give the stew its rich flavor.

Step 3: Deglaze and Simmer

Pour in the red wine, letting it simmer and bubble for about 2 minutes as you scrape the bottom of the pot to lift all those tasty browned bits. Next, stir in the beef stock and tomato concentrate. Cover with a lid, reduce the heat to low, and let everything gently simmer for 1 hour and 30 minutes. This slow simmer is what softens the beef into tender, melt-in-your-mouth goodness and lets the flavors meld beautifully.

Step 4: Add Potatoes and Continue Cooking

After the initial simmer, add the halved baby potatoes directly to the stew. Remove the lid and keep simmering on low for another 1 hour and 15 minutes. Cooking uncovered helps thicken the sauce as some liquid evaporates, concentrating all those fantastic flavors.

Step 5: Finish With Peas and Season

Just before serving, stir in the frozen peas and cook for an additional 5 minutes to keep their brightness and slight crunch. Give the stew a good taste for seasoning – add salt and pepper as needed. If you notice the stew is a little thinner than you like, here’s a great tip: mix 1 tablespoon cornstarch with 1-2 tablespoons water to create a slurry, then stir it into the simmering stew until it thickens to your liking.

Italian Beef Stew with Potatoes and Peas Recipe Tip

Remember to simmer on low so the stew cooks slowly and doesn’t dry out. If it reduces too much, just top it up with some hot water or more beef stock. This slow, patient cooking is the secret to the dish’s incredible comfort food soul.

How to Serve Italian Beef Stew with Potatoes and Peas Recipe

A white plate with blue floral patterns holds a rich beef stew with multiple layers: large chunks of brown beef coated in thick brown sauce, bright green peas scattered around, and orange carrot pieces mixed in. There are also round yellow potatoes visible under the stew, adding a smooth texture. A silver fork is lifting a piece of beef close to the front, with a fresh green rosemary sprig resting on top of the stew. The plate sits on a soft green cloth, with a blurred brown wooden table in the background, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add a fresh twist and vibrant color, sprinkle some chopped fresh parsley or basil on top just before serving. A little swirl of extra virgin olive oil can add richness, and if you love a bit of zing, a squeeze of lemon juice brightens the hearty stew beautifully.

Side Dishes

This stew shines on its own but pairing it with crusty Italian bread or garlic focaccia lets you soak up the luscious sauce. For a lighter side, a crisp green salad dressed with a lemon vinaigrette balances the heartiness with refreshing crunch.

Creative Ways to Present

For gatherings, serve the stew in rustic, individual stoneware bowls to keep it warm longer and add a charming touch. Or make it a cozy centerpiece by placing a big pot on the table so everyone can help themselves—nothing beats that homey, family-style feeling!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for 3 to 4 days. The flavors even deepen overnight, making the stew taste better the next day. Just give it a good stir before reheating.

Freezing

This stew freezes well—divide it into portions and seal in freezer-safe containers or heavy-duty zip bags for up to 3 months. Thaw it overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers slowly over medium heat, stirring occasionally and adding a splash of water or stock if it’s gotten too thick. Avoid microwaving for best texture and flavor retention.

FAQs

Can I use a different cut of beef?

Chuck beef is ideal because it becomes tender during slow cooking, but you can substitute with brisket or short ribs for similar results. Avoid leaner cuts like sirloin, as they can get tough without quick cooking.

Is red wine necessary for this recipe?

Red wine adds complexity and depth, but if you prefer not to use alcohol, substitute with extra beef stock and a splash of balsamic vinegar for a similar rich tang.

Can I prepare this stew in a slow cooker?

Absolutely! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours, adding the potatoes halfway through the cooking time.

What if I want the stew thicker?

If your stew isn’t thick enough, mix 1 tablespoon of cornstarch with some cold water and stir it into the simmering stew until it reaches your desired consistency. It’s a simple trick that makes a big difference.

Can I add other vegetables?

Definitely! Feel free to toss in mushrooms, parsnips, or turnips along with the original vegetables for variety. Just adjust cooking times accordingly to ensure everything cooks evenly.

Final Thoughts

This Italian Beef Stew with Potatoes and Peas Recipe is one of those dishes that combines simplicity with soul-warming flavor. It’s perfect for family dinners, meal prepping, or whenever you want to treat yourself to a little home-cooked magic. Give it a try—you won’t regret filling your kitchen with these irresistible aromas and coming home to a bowl full of comfort and love.