Beef Stew

During winter time, this warm and scenting bowl of beef and vegetables stew is really irresistible.

The long and slow cooking gives the meat an extremely tender and creamy texture, besides binding together all the flavors of the its ingredients in a exquisite way.

Served with nice bread, rice of Italian polenta would make this recipe a perfect main course.

  • DifficultyMedium
  • CostMedium
  • Preparation time15 Minutes
  • Cooking time4 Hours
  • Servingserves 2-3 people
  • Cooking methodStove
  • CuisineItalian


1 l broth
800 g chuck meat (cut into cubes)
120 ml red wine
4 spoons extra-virgin olive oil
2 onions
2 carrots
2 spoons tomato paste
2 spoons flour
1 big potato
1 spoon ground paprika
1 teaspoon ground cumin
1 bay leaf
q.s. black pepper


– put the meat into a bowl, add the flour and mix well making sure all the cubes are dusted completely;
– chop the onion finely and put it into a large pot;
– add 1 pinch of table salt, 4 full spoons of extra virgin olive oil and mix well;
– chop the carrots into small cubes and put them onto the onion;
– top with the crushed garlic clove;
– put the saucepan on the stove on medium heat;
– as soon as the onion starts to sauté lower the heat to minimum, cover the saucepan and let the vegetables simmer slowly;
– when the vegetables become soft (it will take around 15 minutes) remove the lid and add the meat;
– stir well and let it cook for about 30 seconds, add the ground spices and mix well;
– pour the wine;
– when the wine starts evaporating, add the tomato paste and mix well;
– when the wine evaporated, pour the hot broth and stir well;
– add the bay leaf, put the fire to minimum and cover the pot with the lid and let it cook for about 4 hours;
– about 20 minutes before finalizing the cooking of the stew, add the peeled potato chopped into cubes;
– when the potato is cooked, remove the pot from the stove and serve the stew with some nice bread, boiled rice or polenta (Italian cornmeal mash).

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