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Olivia Farnsworth

Italian Beef and Potato Stew Recipe: Easy Comforting Favorite

This Italian Beef and Potato Stew is a soul-warming, simple one-pot meal featuring tender chunks of beef and hearty potatoes gently cooked in a flavorful spiced tomato sauce. Perfect for an easy weeknight dinner that brings classic Italian flavors to your table.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Calories: 336
Ingredients Method Notes

Ingredients
  

  • 2-3 tablespoons olive oil
  • 1 medium onion (minced)
  • 1/4 cup pancetta (cubed)
  • 1-2 stems rosemary (fresh)
  • 1 clove garlic (minced)
  • 1 pound Boneless beef chuck steak cut into chunks
  • 4-5 medium potatoes (peeled and cut into large chunks)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon oregano
  • 1-2 dashes pepper or hot pepper flakes
  • 2-3 cups water or low sodium vegetable broth*

Method
 

  1. Heat olive oil in a large pot over medium heat and cook the minced onion until it becomes translucent, about 2 to 3 minutes.
  2. Add the pancetta, fresh rosemary stems, and minced garlic, then sauté everything together for another 2 to 3 minutes.
  3. Coat the beef chunks with 3 to 4 tablespoons of flour, then add them to the pot and simmer on low heat, turning often to brown the meat evenly, for about 5 to 8 minutes.
  4. Stir in the potatoes, tomato paste, oregano, and pepper or hot pepper flakes, then pour in the vegetable broth or water with a bouillon cube.
  5. Cover the pot and let the stew cook gently on low heat for around one hour, until the potatoes are soft and the sauce has thickened.
  6. Check the stew before serving and add salt only if needed, as the broth or bouillon may already contain salt.
  7. Serve hot and enjoy this comforting Italian classic.

Notes

  • Avoid adding salt early in cooking because the broth or bouillon cube can be salty. For a richer flavor, use low sodium vegetable broth instead of water.