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Italian Beef Stew with Potatoes and Peas Recipe

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3.8 from 65 reviews

  • Author: Mary & Susan
  • Total Time: 3 hours 20 minutes
  • Yield: 4 servings

Description

A hearty Italian Beef Stew simmered slowly with tender chuck beef, baby potatoes, peas, and aromatic herbs, enriched with red wine and tomato concentrate for a rich, comforting meal perfect for family dinners.

Ingredients

Meat and Seasoning

  • 1.7-2 lbs (800-900g) chuck beef
  • Salt and pepper to taste
  • 3 tablespoons cornstarch (cornflour UK)
  • 2 bay leaves
  • 2 sprigs rosemary

Vegetables

  • 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)

Liquids and Oils

  • ½ cup (120ml) red wine
  • 3 1/4 cups (750ml) beef stock (low sodium)
  • 1 tablespoon tomato concentrate
  • 3 tablespoons olive oil

Instructions

  1. Prepare vegetables: Finely chop the carrot, celery, and onion. Heat 2 tablespoons of olive oil in a large pot until hot, then sauté the vegetables gently for about 10 minutes until soft but not browned.
  2. Brown the beef: Sprinkle the chuck beef with salt and pepper, then dust evenly with the cornstarch. Add the beef along with the bay leaves and rosemary to the pot with the softened vegetables. Sauté while stirring frequently until the meat is browned on all sides.
  3. Add liquids and simmer: Pour in the red wine and simmer for 2 minutes while stirring. Then add the beef stock and tomato concentrate, mixing well. Cover the pot with a lid and let it simmer on low heat for 1 hour and 30 minutes to tenderize the beef and develop flavors.
  4. Cook potatoes and peas: After the initial simmer, add the halved baby potatoes to the stew. Continue to simmer uncovered on low heat for 1 hour and 15 minutes. Then add the frozen peas and cook for an additional 5 minutes, allowing the peas to heat through without losing texture.
  5. Adjust seasoning and consistency: Taste the stew and adjust seasoning with salt and pepper as needed. For a thicker consistency, mix 1 tablespoon cornstarch with 1-2 tablespoons water and stir into the stew. Bring to a simmer until thickened. If the stew reduces too much during cooking, add a bit of hot water or more stock to maintain volume.
  6. Serve: Remove bay leaves and rosemary sprigs before serving. Enjoy the stew hot as a comforting main dish.

Notes

  • Use low sodium beef stock to better control the salt level in the stew.
  • Sauté vegetables gently to avoid browning and maintain a clean flavor base.
  • Adjust liquid levels if needed during simmering to prevent the stew from drying out.
  • Thicken the stew with cornstarch mixed with water if you prefer a gravy-like consistency.
  • Bay leaves and rosemary should be removed before serving for the best eating experience.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://mysimpledish.com/italian-beef-stew-with-potatoes-and-peas-recipe/