There’s something about the smell of beef browning in olive oil that pulls you straight into an Italian kitchen. Italian Beef and Potato Stew is that kind of mealtender chunks of beef, golden potatoes, tomatoes, and just enough garlic to make the whole house sigh.
I started making this in the early seventies, back when my daughter Eleanor was still small enough to stand on a chair and watch the pot bubble. She’d ask why the potatoes went soft but the meat stayed chewy if you rushed itand that’s when I learned patience matters more than heat. After decades of simmering pots like this one, I can tell you: low and slow turns tough cuts into something you can cut with a spoon.
PrintItalian Beef and Potato Stew Recipe Easy Comforting
Italian Beef and Potato Stew is a warm, hearty dish featuring tender chunks of beef and potatoes cooked in a flavorful tomato sauce. This comforting Italian recipe is perfect for a satisfying one pot meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Standard
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*
Instructions
- Warm the olive oil in a large pot over medium heat and sauté the minced onion until it becomes translucent, about 2-3 minutes.
- Stir in the pancetta, rosemary, and garlic, cooking for an additional 2-3 minutes to let the flavors combine.
- Lightly coat the beef chunks with flour, then add them to the pot and cook on low heat for 5-8 minutes, turning frequently to brown the meat evenly without burning.
- Add the potatoes, tomato paste, oregano, pepper or hot pepper flakes, and liquid (either broth or water with a bouillon cube). Cover and let simmer on low heat for about one hour, until the potatoes are tender and the stew has thickened.
- Taste and adjust seasoning with salt if needed just before serving.
Nutrition
- Calories: 336 kcal
Why This Stew Belongs on Your Table
Some meals don’t need fancy ingredients to feel special. This one uses what you probably already havebeef chuck, potatoes, a spoonful of tomato pasteand turns them into something tender and satisfying. The pancetta adds a little richness, the rosemary brings warmth, and the hour it spends simmering fills your kitchen with the kind of smell that makes everyone wander in asking when dinner will be ready.
What I love most is how forgiving it is. If your beef isn’t the most expensive cut, the low heat and time will soften it. If your potatoes are a little uneven, they’ll cook through just fine. It’s the kind of recipe that works with you, not against you.
The Ingredients You’ll Need
Here’s what goes into the pot. Nothing unusual, nothing you need to hunt down at a specialty shop.
- Boneless beef chuck steak: Cut it into chunks. This cut gets tender with slow cooking.
- Potatoes: Peeled and cut large so they hold their shape.
- Pancetta: Just a little for depth. If you skip it, the stew still works.
- Tomato paste: Two tablespoons give you color and a light tomato base without making it saucy.
- Rosemary and garlic: Fresh rosemary makes a difference here. Use the stemsyou can fish them out later.
- Olive oil, onion, oregano, pepper flakes: The foundation flavors.
- Water or low sodium vegetable broth: If using water, toss in a bouillon cube.
Pro Tip: Toss the beef in a few tablespoons of flour before browning. It helps thicken the stew naturally as it cooks.
How It Comes Together
You’ll start by softening the onion in olive oil, then add the pancetta, rosemary, and garlic. Once that’s fragrant, the floured beef goes in. Brown it slowlydon’t rush this part. Then add the potatoes, tomato paste, oregano, pepper flakes, and your liquid. Cover the pot, lower the heat, and let it do its work for about an hour.
The flour on the beef and the starch from the potatoes thicken the broth gently. You’re not making gravy, just a light, savory coating that clings to everything. Taste it at the end before you add saltthe broth or bouillon might be enough.
| Step | What You’re Doing | Time |
|---|---|---|
| 1 | Sauté onion, pancetta, rosemary, garlic | 5 minutes |
| 2 | Brown floured beef chunks | 5–8 minutes |
| 3 | Add potatoes, tomato paste, seasonings, liquid | 2 minutes |
| 4 | Simmer covered on low | 60 minutes |
Simple Swaps and Tweaks
If you don’t have pancetta, leave it out or use a little bacon. No fresh rosemary? Dried worksjust use less. You can swap the beef chuck for stew meat, though chuck has better flavor. And if you want more vegetables, carrots or celery would fit right in, added with the potatoes.
| Ingredient | Swap Option |
|---|---|
| Pancetta | Bacon or omit |
| Fresh rosemary | ½ tsp dried rosemary |
| Vegetable broth | Water + bouillon cube |
| Beef chuck | Pre-cut stew meat |
Serving and Storing
Serve it in wide bowls with crusty bread for dipping. The broth isn’t thick like gravy, but it’s flavorful and perfect for soaking up. Leftovers keep well in the fridge for up to three days. Reheat gently on the stove with a splash of water if it’s thickened up too much.
You can also freeze it. Let it cool completely, then portion it into containers. It’ll keep for about two months. Thaw overnight in the fridge and warm it slowly.
| Storage Method | How Long | Notes |
|---|---|---|
| Refrigerator | 3 days | Reheat on stovetop, add water if needed |
| Freezer | 2 months | Thaw overnight, warm gently |
What Makes It Work
The secret is the hour of slow simmering. That’s when the beef softens, the potatoes soak up flavor, and everything starts to taste like it’s been cooking together for years. Don’t try to speed it up with high heatyou’ll end up with tough meat and a thinner broth.
And don’t skip tasting before you salt. I’ve learned that lesson more than once. The bouillon or broth can be salty enough on its own, and you can always add more at the table.
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FAQs ( Italian Beef and Potato Stew )
What cut of beef works best for this stew?
Chuck roast or beef chuck shoulder work perfectly because they become tender when slow-cooked. These cuts have enough marbling to stay juicy throughout the long cooking process. Cut the meat into 1-2 inch cubes for even cooking.
Can I make this recipe in a slow cooker?
Yes, absolutely! Brown the beef first in a skillet, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the potatoes during the last 2 hours to prevent them from getting mushy.
Which potatoes hold up best during cooking?
Yukon Gold or red potatoes are ideal because they maintain their shape and don’t fall apart. Russets tend to break down too much in stews. Cut potatoes into uniform chunks about 1.5 inches for the best texture.
How long does this dish keep in the refrigerator?
This meal stays fresh in the fridge for up to 4 days when stored in an airtight container. The flavors actually improve overnight! Reheat gently on the stovetop, adding a splash of broth if needed to thin it out.
Can I freeze leftover portions?
Yes, this freezes beautifully for up to 3 months in freezer-safe containers. The potatoes may change texture slightly after freezing, but the flavor remains excellent. Thaw overnight in the refrigerator before reheating.
One More Spoonful Before You Go
This Italian Beef and Potato Stew takes just over an hour, but the tender beef and golden potatoes taste like you’ve been cooking all day. The rosemary-scented broth clings to everything, and that first bite? Pure comfort in a bowl.
If you want a richer flavor, brown the beef in batches so it gets those deep edges. A splash of red wine stirred in with the tomato paste adds warmthsomething I picked up from an old neighbor in Napoli. And if dinner’s running late, this reheats beautifully the next day, sometimes even better.
I’d love to hear if this stew reminds you of someone’s kitchen, or if you added your own little twist. Share a photo, tuck the recipe into your collection, or make it for someone who needs a warm bowl and a quiet moment. That’s what good food doesit brings us back home.
