Italian-style beef stew

Italian-style beef stew

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(130 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
An easy, superhealthy stew full of vitamin C

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Healthy

Nutrition: per serving

  • kcal225
  • fat11g
  • saturates3g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein25g
  • salt0.87g
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Ingredients

  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, sliced
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g pack beef stir-fry strips, or use beef steak, thinly sliced
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 yellow pepper, deseeded and thinly sliced
  • 400g can chopped tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • sprig rosemary, chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • handful pitted olives
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

Method

  1. In a large saucepan, cook onion and garlic in olive oil for 5 mins until softened and turning golden. Tip in the beef strips, pepper, tomatoes and rosemary, then bring to the boil. Simmer for 15 mins until the meat is cooked through, adding some boiling water if needed. Stir through the olives and serve with mash or polenta.

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Comments, questions and tips

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pixelfixx
18th Sep, 2013
I tasted this out of the pan as it was cooking, and it was a bit bland. I threw in a teaspoon of smoked spanish paprika and three teaspoons of chipotle paste, which certainly sorted out the flat flavour! Might restrain it to two teaspoons of chipotle paste next time... The spice obliterated the rosemary already in there but I was glad of the flavour. Also left it in the oven for about an hour at 160 having read the other comments. Even though I'd used rump steak it needed it to soften the meat to proper stew consistency. I wouldn't give the original recipe much in the way of stars but look again, pack it with some punch and you've got a versatile dish that will feed 3 hungry people with minimal carbohydrate to pack it out, or 4 if it's with a large baked potato or lots of cous cous/pasta/whatever.
morijn
30th Aug, 2013
Simple and very good. Done it with mashed potatoes
lis1981
26th Aug, 2013
4.05
I bought decent steak, followed the recipe and then cooked it in the oven for half an hour to reduce the sauce - delicious.
bassbaby
16th Aug, 2013
A few changes I made: Rump steak instead of normal beef + a stock cube + add some pasata as well as a tin of tomatoes + Dried Itallian Herbs + a bit of chilli powder + whole button mushrooms + plum cherry tomatoes... Follow the same instructions but simmer for half hour on the hob (instead of 15mins) Then in the oven at 170 C for 45 mins - Tastes awesome with Mash!! :D
yumminesss
15th Aug, 2013
5.05
My husband and I really enjoyed this. I made no changes. I don't know why, but my sause did not seem watery and there was lots of flavour. Had with mash. I think the quality of beef made a difference.
faithguest
6th Aug, 2013
I used 2 garlic cloves, a splash of wine and plenty of dried chilli flakes. I used a tin of cherry tomatoes and simmered it for longer than stated. It fed 3 and was delicious.
shirls1
12th Jul, 2013
I made this for dinner tonight and it was very tasty. I did read some of the previous comments which led me to tweak the recipe slightly. I used rump steak which was very tender after cooking per the recipe. I added a crumbled OXO cube and a heaped tsp smoked sweet paprika. I also put 2 cloves of garlic in and omitted the olives. Will definitely make again.
Bigspottedcat's picture
Bigspottedcat
7th Jul, 2013
Dreary. This is potentially a nice dish, but needs more work.
lilly_l
9th Jun, 2013
4.05
I made the vegetarian version the other day. My suggestion is to add a splash of wine to the pan after sauteeing the veg and also torn basil leaves a few mins before the sauce is done. Delicious!
aoifemckeown
7th May, 2013
I made this tonight for dinner and it was gorgeous! I changed it a bit, because I don't like olives, added extra garlic and a carrot, some extra chilli and dried herbs, also didn't have rosemary so I used basil. So I sort of changed it a fair bit really! but it was lovely and I will be doing it again for sure! putting it in the oven for a while is good advice, I wasn;t going to but I tasted it out of the pot and the meat was a bit tough and the sauce a bit watery like others have said. After an hour in the oven it was really good though!

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