Northern Italian Beef Stew with Red Wine and Herbs

Northern Italian beef stew is a slow-braised dish of tender beef, red wine, onions, carrots, celery, and aromatic herbs. This home-style version takes its cue from the region’s wine-braised beef traditions, with a rich, savory sauce that is especially good over polenta or mashed potatoes.

Ingredients

3 lb boneless beef chuck, cut into 1½-inch (4 cm) cubes (1.36 kg)
1½ tsp fine salt (9 g), plus more to taste
½ tsp freshly ground black pepper (1 g)
2 tbsp olive oil (30 ml)
1 medium yellow onion, finely chopped, about 1½ cups (225 g)
2 medium carrots, peeled and cut into ¼-inch (6 mm) dice, about 1 cup (130 g)
2 celery ribs, finely chopped, about ¾ cup (90 g)
3 garlic cloves, finely chopped (about 9 g)
2 tbsp tomato paste (30 g)
2 cups (475 ml) dry red wine, preferably Barbera, Dolcetto, or another dry, medium-bodied red
2 cups (475 ml) low-sodium beef stock
1 bay leaf
1 sprig fresh rosemary, about 4 inches (10 cm)
3 sprigs fresh thyme, about 3 inches (8 cm) each
2 juniper berries, lightly crushed (optional)
1 tsp finely grated lemon zest (2 g), optional, for finishing
2 tbsp chopped flat-leaf parsley (8 g), for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels; dry surfaces brown more effectively than damp ones. Season it with the salt and pepper. Chop the onion, carrots, celery, and garlic, and measure out the tomato paste, wine, and stock. Tie the bay leaf, rosemary, and thyme together with kitchen string if you want to remove the herbs easily later.
Brown the beef, about 12 minutes. Heat the olive oil in a heavy Dutch oven or other heavy pot over medium-high heat. Working in batches so the cubes are not crowded, brown the beef on two or three sides, turning as needed. Transfer browned pieces to a plate. A browned surface adds depth to the sauce; the beef does not need to be cooked through at this point. If the pot looks dry between batches, add a small drizzle of oil.
Cook the vegetables, about 8 minutes. Reduce the heat to medium. Add the onion, carrots, and celery, then cook, stirring occasionally, until softened and beginning to color. Stir in the garlic and tomato paste and cook for the final minute, scraping the bottom of the pot so the paste does not scorch.
Add the wine, about 4 minutes. Pour in the red wine and scrape up the browned bits from the bottom of the pot. Bring it to a steady simmer and let it reduce for about 4 minutes. It should smell less sharp and reduce slightly, but it does not need to disappear.
Braise the beef, about 2 hours 30 minutes. Return the beef and any juices on the plate to the pot. Add the stock, bay leaf, rosemary, thyme, and crushed juniper berries, if using. The liquid should come roughly halfway to two-thirds up the beef; add a little water or stock if needed. Bring just to a simmer, cover, and lower the heat so the liquid barely bubbles. Cook for 2 hours 30 minutes, stirring gently once or twice. Check that the beef is fork-tender and that a large cube has reached at least 145°F (63°C) with a 3-minute rest, the USDA FSIS safe minimum for whole cuts of beef. For a tender braise, the meat will generally cook well beyond that minimum. If it is still firm, continue simmering and check every 15 minutes.
Finish the sauce, about 15 minutes, then rest for 3 minutes. Remove the lid and lift out the herb stems and bay leaf. Simmer uncovered for about 15 minutes, stirring carefully, until the sauce lightly coats the beef. If it becomes thicker than you like, loosen it with a splash of stock or water. Taste and adjust the salt and pepper. Turn off the heat and let the stew stand for 3 minutes before serving. Add the lemon zest, if using, and scatter parsley over the top.

Tips

Choose the right cut. Beef chuck is well suited to a long, moist braise and becomes tender as it cooks. Stew meat can also work, but it may come from several cuts, so the pieces may finish at different times. Check tenderness rather than assuming every cube is ready at the same moment.
Keep the simmer gentle. A hard boil can make the meat tighten and the sauce reduce too quickly. Look for occasional small bubbles, not vigorous bubbling. If the pot is too hot on the stove’s lowest setting, move it to a 300°F (150°C) oven with the lid on and check the liquid periodically.
Use a wine you would drink. Barbera and Dolcetto are useful northern Italian choices, but any dry red wine with moderate tannins works. Avoid sweet wine, and do not use a costly bottle just for cooking. For a no-alcohol version, replace the wine with extra beef stock and add 1 tablespoon (15 ml) red wine vinegar for a little acidity; the finished sauce will be less wine-fragrant.
Do not rush the browning. Brown in batches and let the pieces sit long enough to color before turning. Crowding traps steam and leaves the beef gray, while scraping up the browned bits after adding wine helps those flavors become part of the sauce.

Serving Suggestions

Serve the stew hot in shallow bowls, with plenty of sauce over soft polenta, mashed potatoes, or buttered egg noodles. Creamy polenta is a particularly fitting partner: it catches the wine-rich gravy without competing with the beef. Crusty bread is another practical choice for soaking up what remains in the bowl.

For a balanced meal, add a simple green salad dressed with olive oil and vinegar, or serve sautéed spinach, chard, or green beans alongside. A little chopped parsley and finely grated lemon zest brighten the rich braise; add them at the end rather than cooking them for hours. If serving wine at the table, choose a dry red with enough acidity to stand up to the sauce.

Variations

Make it closer to brasato. Northern Italy has a range of wine-braised beef preparations, including versions associated with Barolo. This recipe is a chunky, spoonable stew rather than a claim to one definitive regional formula. For a more wine-forward result, use a dry Nebbiolo or Barolo-style wine and increase the wine to 2½ cups (590 ml), reducing the stock to 1½ cups (355 ml). The sauce will taste more distinctly of wine and may need a little longer uncovered to reduce.

Add mushrooms. Brown 8 oz (225 g) sliced cremini mushrooms in a separate pan and stir them into the pot for the final 30 minutes. Cooking them separately helps them brown rather than release all their liquid into the stew. For a more pronounced woodland flavor, add a small amount of rehydrated dried porcini and a spoonful of their strained soaking liquid, replacing the same amount of stock.

Use pancetta. For a more savory, pork-rich base, cook 3 oz (85 g) diced pancetta in the pot until its fat renders, then use that fat in place of some or all of the olive oil. Remove crisp pancetta before browning the beef and return it with the stock. This makes the finished stew saltier and richer, so season carefully at the end.

Skip the juniper. Juniper berries can be difficult to find and are optional here. Leaving them out gives a slightly less piney, less aromatic sauce without changing the method. A little extra thyme is a useful substitute, though it will make the herb flavor more familiar and less distinctive.

Storage and Reheating

Cool the stew promptly and refrigerate it within 2 hours of cooking, preferably in shallow, covered containers. It keeps for 3 to 4 days in the refrigerator. The sauce may firm up as it chills; that is normal, and it will loosen again when heated. You can also freeze the stew in airtight, meal-size containers for up to 3 months. Thaw it in the refrigerator overnight for more even reheating.

Reheat gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of stock or water if the sauce is too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer. You can also reheat individual portions in a microwave-safe dish, covered loosely and stirred partway through, until the center reaches 165°F (74°C). Avoid repeatedly cooling and reheating the entire pot; warm only the portions you plan to serve.

Frequently Asked Questions

Can I make Northern Italian beef stew ahead?
Yes. Make it a day ahead, cool it promptly, and refrigerate it. The flavors have time to meld, and the chilled fat on the surface is easy to remove if you prefer a leaner sauce. Reheat gently to 165°F (74°C), adding a little stock if needed.

Can I cook this in a slow cooker?
Yes, but brown the beef and soften the vegetables in a skillet first for better flavor. Transfer them to the slow cooker with the wine, stock, and herbs. Reduce the wine in the skillet before adding it, then cook on low until the beef is fork-tender, usually about 7 to 8 hours. Slow cookers vary, so use tenderness as your guide and follow the appliance’s instructions for safe operation.

Why is my beef still tough?
It most likely needs more time. Chuck can remain firm before its connective tissue softens, even when it has been simmering for a couple of hours. Keep the covered pot at a gentle simmer and check every 15 minutes. If the liquid is running low, add a little hot stock or water.

Can I make the stew without red wine?
Yes. Use an equal amount of beef stock instead and add 1 tablespoon (15 ml) red wine vinegar for balance. The result will be milder and lack the depth and aroma that wine brings, but the beef will still braise properly. Taste before adding extra salt, especially if your stock is not low-sodium.

What can I use instead of a Dutch oven?
Use a heavy, oven-safe covered pot or a deep saucepan with a well-fitting lid. The important features are enough space to brown the beef in batches and a lid that helps keep the braising liquid from evaporating. If using a thinner pot, keep the heat especially low and stir more often to prevent sticking.

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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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