Beef stew

Ingredients

• 800 gbeef, cut into chunks
• 3carrots
• 2celery stalks
• 1onion
• 2tomatoes
• 400 gpotatoes
• a drizzleextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare carrots

   Trim and peel the carrots, then cut them into small pieces.

2. 2

   Slice celery

   Remove the strings from the celery stalks, wash them and cut them into rounds.

3. 3

   Slice onion

   Peel and wash the onion, then slice it roughly.

4. 4

   Chop vegetables

   Wash and chop the tomatoes. Peel and wash the potatoes, then cut them into pieces.

5. 5

   Combine ingredients

   Put the carrots, onion, celery, tomatoes and beef chunks together in a saucepan.

6. 6

   Season the stew

   Season with salt and pepper, then add a drizzle of olive oil.

7. 7

   Simmer gently

   Add enough water to cover the ingredients. Cover the pan and cook over a low heat for about 1 hour.

8. 8

   Check the liquid

   Check the cooking liquid from time to time and add more water if needed.

9. 9

   Reduce the sauce

   When the stew is nearly cooked, remove the lid and let the sauce reduce.

10. 10

    Serve the stew

    Once cooked, transfer the stewed beef to a serving dish and serve straight away.

What is Italian beef stew?

This is a rustic Italian-style meat stew, or carne in umido, in which beef cooks slowly with vegetables and a little liquid. The method is straightforward: the covered pan helps the meat and vegetables soften, then the uncovered finish concentrates the sauce.

The recipe also includes potatoes, peeled and cut before cooking. They are not included in the stated list of ingredients added to the pan, so follow the method as written or add them to the pot if you want them cooked in the stew.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 42g protein, 34g carbs, 20g fat.

Beef provides most of the protein and much of the fat, while the potatoes, carrots, onion and tomatoes contribute carbohydrates. Olive oil adds further fat, and the exact nutrition will vary with the beef cut and how much oil and salt you use. Pair a serving with extra non-starchy vegetables if you want a more balanced plate.

Choose and prepare the beef

Beef chunks: pieces suited to stewing are a good fit for the long, gentle cook. Cut them to a similar size where possible so they cook at roughly the same rate.

Vegetables: cut the carrots and potatoes into pieces rather than very fine dice, and slice the celery into rounds. This gives the vegetables enough substance to hold their shape during simmering.

Build flavour in the pot

All together: the method adds the beef, carrots, celery, onion and tomatoes to the pan at once. There is no separate browning stage, so keep the heat low once the stew is covered.

Seasoning: use salt and pepper to taste, and start with a modest drizzle of olive oil. You can adjust the seasoning once the sauce has reduced.

Keep the simmer gentle

Low heat: cook the covered stew for about 1 hour, keeping it at a gentle simmer rather than a hard boil. A strong boil can make the liquid evaporate quickly and may leave the meat less tender.

Liquid level: check the pan from time to time and add water if the cooking liquid is running low. The recipe gives no fixed quantity, so add only what is needed to maintain the simmer.

Check the finish

Beef: it is ready when the chunks are tender when tested with a fork. If they are still firm, continue cooking gently and check again.

Sauce: take off the lid near the end and let the liquid reduce until it is less watery. Keep an eye on the base of the pan as it thickens.

What to serve alongside

Potatoes: the recipe asks you to prepare 400 g of potatoes, though they are not named in the step that combines ingredients. If you add them to the pot, include them during the simmer and check that they are tender before serving.

Vegetables: a simple green vegetable or salad makes a fresh contrast to the rich sauce. Bread is also useful for soaking up any sauce left on the plate.

Recipe notes & tips

• Cut the beef into similarly sized chunks so it cooks more evenly.
• Keep the pan covered during the main simmer to help retain moisture.
• Check the liquid regularly and top it up with water if the pan looks dry.
• Remove the lid towards the end so the sauce can reduce.
• Taste and adjust the salt and pepper after reducing the sauce.

Variations

• Add the potatoes: put the prepared potato pieces into the pan during the simmer so they cook with the stew.
• Use stock: replace some of the water with beef stock for a fuller-tasting cooking liquid.
• Add herbs: include a little rosemary or bay leaf for an aromatic note.
• Include garlic: add chopped garlic with the onion for extra savoury flavour.
• Serve with greens: offer cooked greens or a simple salad alongside the stew.

Common mistakes to avoid

• Boiling hard: a rolling boil can reduce the liquid too quickly; keep the pan at a gentle simmer.
• Skipping liquid checks: the pan may dry out during the long cook; check occasionally and add water as needed.
• Reducing too early: the sauce can become too thick before the beef is tender; uncover only near the end.
• Cutting uneven pieces: very different chunk sizes cook at different rates; aim for pieces of similar size.
• Forgetting the potatoes: they are prepared in the method but omitted from the list added to the pot; add them during simmering if you want them in the stew.

How to store

Cool leftovers promptly and keep them in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions