Hearty Italian Beef and Vegetable Stew

Ingredients

- 1 1/2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 cups chopped tomatoes (canned or fresh)
- 2 teaspoons Italian seasoning
- 2 large potatoes, peeled and diced
- 3 carrots, sliced
- 2 stalks celery, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels
- Salt, to taste
- Pepper, to taste

Instructions

1. Start by prepping the ingredients: Dice the onion, mince the garlic, peel and dice the potatoes, slice the carrots, chop the celery, and trim and cut the beans.

2. Heat olive oil* in a large pot over medium-high heat on the stove. Once hot, add the beef cubes. Sear them on all sides until they're browned. This process should take about *PT10M (10 minutes). Remove the beef and set aside.

3. In the same pot*, add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about *PT5M (5 minutes).

4. Pour in the beef broth and deglaze the pot by scraping any browned bits from the bottom. This adds rich flavor to your stew.

5. Add the chopped tomatoes and Italian seasoning into the pot. Stir well to combine the flavors.

6. Return the beef to the pot. Add the diced potatoes, sliced carrots, chopped celery, green beans, and corn. Stir everything evenly into the broth mixture.

7. Season with salt and pepper to taste.

8. Bring the stew to a boil*, then reduce the heat to low. Cover the pot with a lid and let it simmer for *PT1H30M (1 hour 30 minutes) or until the beef is tender and the vegetables are cooked through.

9. Check the seasoning and adjust if necessary before serving hot.

Total Time

PT1H45M
1 hour 45 minutes

Type of Dish

Dinner

Keywords

Italian stew, beef stew, vegetable stew, beef and vegetables, hearty dinner, stovetop stew, one-pot meal, comfort food, Italian dinner, easy stew recipe

Recipe Yield

Serves 4 adults

Calories

The entire dish contains approximately 1800 calories.

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