Italian Stewed Beef: Slow-Braised, Tender and Savory

Italian stewed beef is a home-style braise of beef chuck simmered slowly with tomatoes, red wine, broth, and aromatic vegetables until tender. Versions vary from kitchen to kitchen, but this one uses rosemary and oregano for a savory, tomato-rich sauce that is delicious spooned over polenta, pasta, or potatoes.

Ingredients

2 1/2 lb (1.13 kg) beef chuck, cut into 1 1/2-inch (4 cm) cubes
1 1/2 tsp (9 g) fine sea salt, divided
1/2 tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) olive oil
2 cups (300 g) chopped yellow onion, about 1 large onion
1 1/2 cups (190 g) chopped carrots, about 2 medium carrots
1 cup (100 g) chopped celery, about 2 ribs
4 garlic cloves (12 g), finely chopped
2 tbsp (32 g) tomato paste
1 cup (240 ml) dry red wine
1 can (14.5 oz/411 g) crushed tomatoes
1 1/2 cups (360 ml) low-sodium beef broth
1 dried bay leaf
1 tsp (1 g) dried oregano
1 small fresh rosemary sprig (about 4 g), or 1/2 tsp (0.5 g) dried rosemary
2 tbsp (8 g) chopped fresh flat-leaf parsley
1 tsp (5 ml) red wine vinegar, plus more to taste

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels so it can brown rather than steam. Season it with 1 tsp (6 g) of the salt and all the pepper. Chop the onion, carrots, celery, and garlic, and measure the remaining ingredients before you begin cooking. Drying and seasoning the meat and preparing the vegetables takes about 25 minutes.
Brown the beef in batches. Heat the olive oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. When the oil shimmers, add enough beef to cover the bottom without crowding it. Brown the pieces on several sides, turning as needed, then transfer them to a plate. Repeat with the remaining beef; allow about 12 minutes total. A good dark-brown sear adds savory flavor to the finished sauce. If the pot looks dry between batches, add a small splash of oil rather than forcing the meat to cook in a crowded pan.
Soften the vegetables and toast the tomato paste. Reduce the heat to medium. Add the onion, carrots, and celery to the same pot, scraping up browned bits as the vegetables release moisture. Cook for about 6 minutes, stirring occasionally, until the onion starts to soften. Stir in the garlic and tomato paste and cook for 2 minutes. The paste should darken slightly and coat the vegetables; avoid letting the garlic scorch.
Add the wine and tomatoes. Pour in the red wine and scrape the base of the pot thoroughly with a wooden spoon. Let it bubble for 3 minutes so its sharp alcohol aroma mellows and the liquid reduces a little. Add the crushed tomatoes, beef broth, bay leaf, oregano, rosemary, remaining 1/2 tsp (3 g) salt, and browned beef with any juices on the plate. Stir to distribute the ingredients. The liquid should come partway up the beef; the meat does not need to be fully submerged.
Braise gently until tender. Bring the mixture to a gentle simmer, about 5 minutes, then cover the pot and reduce the heat to low. Cook at a steady, quiet simmer for 2 hours 25 minutes. Check occasionally to make sure the sauce is barely bubbling and not sticking; if it boils vigorously, lower the heat. Stir once or twice, carefully turning the beef. The pieces are ready when a fork slides in easily and they begin to separate with gentle pressure. USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this braise cooks beyond that minimum so the chuck has time to become tender.
Adjust the sauce and finish. Remove the lid and simmer for about 7 minutes, stirring gently, to reduce a loose sauce slightly. Take out the bay leaf and rosemary stem, if using fresh rosemary. Stir in the parsley and red wine vinegar, then taste and add a little more salt, pepper, or vinegar if needed. The sauce should taste rounded and savory, not sharply acidic. Serve hot, with enough sauce in each portion to coat the beef and the accompaniment.

Tips

Choose chuck and cut it evenly. Chuck has connective tissue that softens during a long, moist braise, giving the sauce body and the beef a tender texture. Keep the pieces close to the same size so they cook at a similar rate. Lean stew meat can work, but it may turn dry or stringy before it becomes as tender.
Do not crowd the pot when browning. If the beef is piled together, it releases moisture and steams instead of developing a brown crust. Work in batches, and wait a moment for the pot to heat back up between them. The browned residue on the bottom is useful flavor; scrape it into the sauce when you add the wine.
Keep the simmer gentle. A hard boil can make meat fibers tighten and cause the sauce to reduce before the beef is tender. Look for occasional small bubbles, not a rolling boil. If the pot seems dry during cooking, add broth or water 1/4 cup (60 ml) at a time.
Adapt the wine thoughtfully. Dry red wine adds depth, but the dish still works without it. Replace the wine with 1 cup (240 ml) additional beef broth, and keep the measured vinegar for the finish; the sauce will be a little less complex but still savory. Choose broth labeled low-sodium so you can control the seasoning.

Serving Suggestions

Serve the beef and its sauce over soft polenta, mashed potatoes, or buttered egg noodles, all of which catch the tomato-rich braising liquid. For an Italian-style meal, spoon it over pappardelle or another broad pasta and finish with chopped parsley and grated Parmesan. If serving with pasta, reserve a little cooking water and toss the noodles with a few spoonfuls of sauce before plating so the sauce clings instead of pooling at the bottom.

A simple green salad dressed with olive oil and vinegar or a side of sautéed greens balances the richness. Crusty bread is useful for the remaining sauce. Since the stew is filling, a modest serving of beef with a generous portion of its sauce and one side is usually satisfying; increase the pasta, polenta, or vegetables to stretch it across the table.

Variations

Add mushrooms: Brown 8 oz (225 g) sliced cremini mushrooms after the beef, working in batches if needed. Set them aside and return them to the pot when you add the tomatoes. They contribute an earthy flavor and a meatier texture without changing the basic braising method.

Make it without wine: Use the broth substitution in the tips. If the finished sauce tastes flat, add vinegar a few drops at a time rather than pouring in a large amount; acidity should brighten the tomato and beef, not dominate them.

Use a different herb profile: Replace the rosemary with 1 tsp (1 g) dried Italian seasoning, or use a few fresh thyme sprigs in its place. Fresh herbs can vary in strength, so taste the sauce before adding extra. Keep the bay leaf in either version and remove it before serving.

Add beans: Stir in 1 can (15 oz/425 g) drained and rinsed cannellini beans during the final 20 minutes of cooking. They need only to heat through and can break apart if stirred vigorously. This changes the stew into a more substantial, bean-filled meal, so serve it with bread or a green vegetable rather than a large pasta portion.

Storage and Reheating

Let leftovers stop steaming, then transfer them to shallow, covered containers and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, and the flavor often becomes more cohesive overnight. Store the beef with its sauce so the meat stays moist rather than drying out.

For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top because the sauce expands as it freezes. Thaw in the refrigerator overnight before reheating, or warm a frozen portion gently in a covered saucepan with a splash of water or broth.

Reheat on the stovetop over medium-low heat, stirring gently, until the center reaches 165°F (74°C); check with a food thermometer. A microwave also works: cover the portion loosely, stir partway through, and continue heating until it reaches 165°F (74°C). Add a spoonful of water or broth if the sauce has become too thick, and avoid repeatedly cooling and reheating the same batch.

Frequently Asked Questions

Can I make Italian stewed beef in the oven?

Yes. After bringing the covered pot to a gentle simmer on the stovetop, transfer it to an oven preheated to 325°F (163°C). Cook covered until the beef is fork-tender, checking around the 2-hour mark and allowing more time if needed. Use an oven-safe pot with a tight-fitting lid, and finish uncovered on the stovetop if the sauce needs reducing.

Why is my beef still tough after two hours?

Chuck can need more time, especially if the cubes are large or the simmer has been very low. Toughness often means the connective tissue has not softened yet, rather than that the beef is overcooked. Keep the pot covered and continue cooking in 15-minute increments, checking the texture with a fork. If the liquid is reducing too much, add a little broth.

Can I make this stew ahead?

Yes. Cook it completely, cool it promptly, and refrigerate it in a covered container. Reheat gently the next day until it reaches 165°F (74°C). If the chilled sauce has set or thickened, loosen it with a splash of broth or water as it warms. Prepare pasta or polenta close to serving time for the best texture.

What can I use instead of beef chuck?

Beef brisket or boneless short ribs can be braised using the same method, though their shape and fat content may change how long they take to become tender. Cut them into similarly sized pieces if practical and use fork tenderness, not the clock alone, as the finishing cue. Very lean cuts such as sirloin are less suitable for this long braise because they can become dry.

How can I thicken the sauce if it is too thin?

Remove the tender beef with a slotted spoon and simmer the sauce uncovered until it reduces to the consistency you want, then return the beef to the pot. Stir periodically so the tomato solids do not catch on the bottom. Avoid boiling the beef vigorously just to reduce the liquid, since that can break the pieces apart.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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