Italian-style beef stew

Italian-style beef stew

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(128 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 1 onion, sliced



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

  • 1 garlic clove, sliced



    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

    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



    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



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

  • sprig rosemary, chopped



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

  • handful pitted olives



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

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  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 (141)

Nicsimmons's picture

Made this in the pressure cooker and it was absolutely delicious. Best recipe I have done in the pressure cooker so far. Tossed the meat in flour and served with mashed potatoe and bok choy. Yummo!

zoesmum025's picture

I gave this recipe five stars for the finished product which differs slightly from the original. I browned the meat first, then set aside. Cooked the onions, pepper and garlic until softened before adding a teaspoon of both oregano and basil and some black pepper. I tipped in a tin of tomatoes, some sugar and a good squeeze of tomato puree along with a splash of balsamic vinegar and a little water which I used to rinse the tomato tin. Then returned the meat to the pot to simmer for about twenty minutes or until thickened. Belissimo!

heather444's picture

Followed the recipe to the letter and served with mash,easy recipe. Turned out ok but nothing special so probably wouldn't bother to cook it again.

lobsterpot1's picture

Definitely missing something. Served with polenta and that bulked it out.

vall's picture

Loved it! very very tasty and perfect for a winter day.
I added potatoes as well and as i didn't have chopped tomatoes I used passata (+ water) and at the end I added a spoon of flour to thickening a bit .
I served it with some homemade Italian bread.
Buon Appetito!

Irml's picture

Delicious, made as the recipe stated, used rump steak and cubed it. Browning the meat first. Lowering the heat I then added the garlic and pepper and until slightly brown.
I didn't add chili or any other herbs, spices etc. This is an Italian dish, also leave the sprig of rosemary whole. I slow cooked for 1 and half hours, the meat is lovely and tender and dish is very tasty.

janice_bradbury's picture

Really liked this - quick and easy and very nice for leftovers the next day too. On advice and because of what was in my cupboard, I substituted mushrooms for olives and added Worcester Sauce. Low calorie for my weight conscious husband and freezable makes it an overall great dish.

Expanding Logic's picture

This is quick and easy to make, my girlfriend seemed to like it as she ate two bowels pretty quick haha.
I think it needs something to add some flavour as although it is nice I think it’s missing something. Also I will only be using about half of the recommended rosemary, as I found 30g to be somewhat over powering.

Louisasqueeza's picture

This is really quick and easy to make, great for a mid-week dinner when you're pushed for time.. I don't think the olives add anything to the recipe, I will probably replace these with mushrooms next time.

Lindsay-Kay's picture

Very nice, my husband loved it. I added some mushrooms, leak and a courgette as it didn't look very substantial. Added 2 cloves of garlic, paprika, black pepper and some Worcestershire sauce as it needed a bit of a flavour boost. I left out the olives as I didn't have any and the hubby doesn't like them anyway.

josie1212's picture

Really good base recipe. If you like mushrooms I would definitely add some, these were my favourite part of the stew. I also added a bit of hot paprika, couple glugs of red wine and some Lea and Perrins. Left out the olives as my partner doesn't like them. Could have really done with another firmer vegetable, like a carrot or new potato. Although this is becoming less and less like an Italian stew and more and more like english stew. Ah well, great idea using stir fry beef strips.

jollygiantswife's picture

Made this for dinner tonight... Blummin' lovely! I used some beef strips I'd got reduced and had in the freezer, added yellow pepper, onion, garlic a beef 'stock pot' a splash of red wine, mushrooms, rosemary, basil (both dried) and some sweet paprika as others have suggested. Cooked for 10 mins on the hob then an hour at 180 in the oven. Served with cheddar mash and green beans will definitely make again!

JonathonO's picture

This is an awesome recipe and can be eaten on its own or with side dishes. I tried it with a side of couscous which can be chucked in with the olives straight after its cooked. Tasted great.

Chara's picture

This a really nice and simple recipe even for those that don't have much culinary experience. Moreover there's much space to make our own additions ie more vegetables, wine. In general, as it is given, it follows the basics for a nice stew. Thus, I am really amazed when in more than 100 positive comments I see one very negative. Apparently some people's pallets needs a lot of work or they just need to learn how to cook and season food. Otherwise I cannot see how this lovely stew can be so "boring" and "tasteless".

jojokings's picture

Added some mushroom, glass of red wine and cooked on 160 for 2.5 hours. Was nice's picture


AtoLongMan's picture

Also made the suggested changes - added in some red wine, garlic, chilli, passata and a beef stock cube. Used some Angus beef pieces on special offer in Tesco. Cooked for about 4 hours on a very low heat. For last 20 minutes I threw in some wholewheat fusilli pasta which cooked in the liquid and thickened everything up nicely. Very tasty.

tipsy hobbit's picture

Made this for tea last night for the other half and myself. Dead quick and easy to make and was really tasty.

I read through the other comments before cooking and made a few changes; I used sirloin steak, added a couple of teaspoons of smoked paprika, a teaspoon of oregano, salt and pepper and a few generous splashes of wine (I left out the olives). I simmered it for 15 mins as instructed and then left it in the oven for 45 mins at 160c. Served it with cheddar cheese mash and it was delicious.

pixelfixx's picture

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's picture

Simple and very good. Done it with mashed potatoes


Questions (0)

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Tips (9)

jandc415's picture

Very tasty and goes very well with dumplings. The recipe is great as it is, but would recommend swapping in red onion instead of brown, and feel free to add red pepper as well as yellow.

Lindsay-Kay's picture

I used tomato passata instead of chopped toms.

frenchibaby's picture

Throw in some spinach at the last minute! Adds colour and goodness :)

JonathonO's picture

Couple of tips that I used on my first try at this recipe.

Add red as well as yellow peppers, a little red wine and a few teaspoons of tomato puree, it adds a little more flavor.

Also, try it with a side of couscous, tasted awesome.

Camille_eon's picture

It definitely needs some oomph, i.e. paprika. I also used red onions and added a tiny bit of tomato paste to thicken it up a bit. But it needs some time to stew down properly. Also, I was generous with the black olives to give it more taste.

cj_huney's picture

I made this recipe as per the instructions but in my opinion, beef just doesn't do well to be cooked this way. It was tough and chewy. I saved the dinner by fishing out all the beef and replacing it with chopped smoked back bacon (which I fried beforehand) - this was then a lovely dinner but would have otherwise gone in the bin.

cgibson1989's picture

Recipe is lovely needs 3 tbsp of Tomatoes puree though makes it less bitter and more satisfying. Obviously season with salt and pepper throughout. PS I don't usually like olives but black pitted ones with this is lovely.....I have lots of success in losing weight with only low GI diets after trying every diet. So its fantastic I can try new things. Thank you good food.

Miss_Mcvicar's picture

I cooked this for three hours as I find strip beef to be tough and I don't like the taste of it. After three hours, the beef was delicious. I also added additional herbs / seasoning to add more depth - smoked paprika, Italian herbs, thyme etc. Added tomato purée too.
Delicious - will definitely make again. I know I wouldn't have enjoyed it if I'd only cooked it as per the method - the beef would've been horrible.

cgibson1989's picture

Defiantly needs tomato purree

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