Italian Beef Stew with Garlic Herb Potatoes and Green Beans
Tips for Experienced Cooks
To elevate this dish, consider deglazing the pot with a splash of red wine after sautéing the vegetables and before adding the beef broth. This will add depth and complexity to the stew. Additionally, you can use homemade beef stock instead of store-bought beef broth for a richer flavor.
Step 1: Sear the Beef
In a large Dutch oven or pot, heat olive oil over medium-high heat. Season beef cubes with salt and pepper. Sear the beef in batches until browned on all sides, then remove and set aside.
- 1.5 pounds beef chuck (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Step 2: Sauté Vegetables
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add minced garlic and tomato paste, cook for another minute until fragrant.
- 1 medium yellow onion (chopped)
- 2 medium carrots (peeled and sliced)
- 2 stalks celery (chopped)
- 4 cloves garlic (minced)
- 1 tablespoon tomato paste
Step 3: Create the Stew Base
Stir in all-purpose flour (if using) and cook for 1 minute. Gradually pour in beef broth, scraping up any browned bits from the bottom of the pot. Add diced tomatoes and dried oregano.
- 1 tablespoon all-purpose flour (optional)
- 4 cups beef broth (low sodium)
- 1 (14.5 ounce) can diced tomatoes (undrained)
- 1 teaspoon dried oregano
Step 4: Combine and Simmer
Return the seared beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the beef is tender.
- Beef from Step 1
- Stew base from Step 3
Step 5: Add Potatoes
Add the potatoes to the stew and cook for another 20 minutes, or until the potatoes are tender.
- 1 pound Yukon Gold potatoes (cut into 1-inch pieces)
Step 6: Add Green Beans and Herbs
Stir in the green beans, fresh rosemary, fresh thyme, and red pepper flakes (if using). Cook for an additional 5 minutes, or until the green beans are tender-crisp.
- 1 pound green beans (trimmed)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1/4 teaspoon red pepper flakes (optional)
Step 7: Serve
Remove from heat and stir in fresh parsley. Taste and adjust seasoning as needed. Serve hot.
- 2 tablespoons fresh parsley (chopped)
- Salt and Pepper to taste
Meat, Eggs, & Dairy
- 1 1/2 pounds beef chuck
Fresh Produce & Herbs
- 1 pound Yukon Gold potato
- 1 pound green bean
- 1 medium yellow onion
- 2 medium carrot
- 2 stalks celery
Seasonings & Spices
- 4 cloves garlic
- 2 tablespoons fresh parsley
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Pantry Items
- 1 can diced tomatoes
- 4 cups beef broth
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour