Italian Beef Stew
Use whatever root vegetables you like in this recipe. And mix up the cut of meat between a boneless chuck roast, 7 bone chuck, beef short ribs or chunk stew meat.
Prep Time10 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 10 minutes mins
Servings: 8
Calories: 500kcal
Author: Good Dinner Mom
- 3-4 pound boneless beef chuck roast
- 2 Tablespoons olive oil
- 2 onions, peeled and quartered
- 3 cloves garlic, smashed
- 4 large carrots, peeled and cut into 1-inch chunks
- 4 medium Yukon gold potatoes, washed and quartered
- 2 medium red beets, peeled and quartered
- 1 large parsnip, peeled and cut into 1-inch chunks
- 2 cups beef broth
- 1 bay leaf
- 3 sprigs thyme, plus more for garnish
- ½ cup dry red wine, optional, may just add more beef broth
- 28 ounce can San Marzano tomatoes, crushed
- sliced green onions, to garnish
- kosher salt and freshly ground black pepper
Preheat oven to 325°F.
Heat a large Dutch oven over medium-high heat and add 2 Tablespoons of olive oil.
Generously season the roast with salt and pepper. When the oil is hot, add the roast to the Dutch oven and cook until completely browned, about 2-3 minutes per side. Remove and set aside. Drain off excess oil, leaving about 2 Tablespoons in the pot.
Add 2 onions, 3 garlic, 4 carrots, 4 potatoes, 2 beets and 1 parsnips and cook for 6-8 minutes, occasionally stirring to prevent the vegetables from burning. Pour in about ½ cup beef broth and stir around to deglaze the pan, scraping up the brown bits with a wooden spoon. Place the roast back into the Dutch oven and add in the bay leaf and 3 thyme sprigs. Pour in the remaining 1 ½ cups of beef broth, ½ cup wine and 28 ounces crushed tomatoes around, but not over the roast.
Cover the Dutch oven with a lid and place in the oven to cook for 3-4 hours. About halfway through, check on the roast and if most of the liquid has evaporated, add about 1 cup more of beef broth or water (I almost never have to do this). The stew is ready when the beef is tender and pulls apart easily with a fork.
Remove from the oven, and break up the meat into serving size chunks, garnish with scallions and extra thyme sprigs.
Other Options for This Stew:
- Leave the roast on the stovetop and simmer on low for 3 to 4 hours.
-Use already cut beef stew meat. The stew will not need as long to cook with this option. Probably more like 3 hours, max.
-Use beef short ribs or 7-bone chuck roast. These options are favorite methods, because bone-in options add even more flavor to the stew. Just remove the bones and shred the meat before serving.
Calories: 500kcal | Carbohydrates: 34g | Protein: 38g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 538mg | Potassium: 1549mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5359IU | Vitamin C: 35mg | Calcium: 108mg | Iron: 6mg