Italian-style beef stew

Italian-style beef stew

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(112 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

An easy, superhealthy stew full of vitamin C

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
  • Healthy
Nutrition info

Nutrition per serving

kcalories
225
protein
25g
carbs
7g
fat
11g
saturates
3g
fibre
2g
sugar
6g
salt
0.87g

Ingredients

  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 2 tbsp olive oil
  • 300g pack beef stir-fry strips, or use beef steak, thinly sliced
  • 1 yellow pepper, deseeded and thinly sliced
  • 400g can chopped tomatoes
  • sprig rosemary, chopped
  • handful pitted olives

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Method

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.

Recipe from Good Food magazine, April 2006

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Comments

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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
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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
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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
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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
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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
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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

James.wendy@live.co.k's picture

Yummy

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

lis1981's picture
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I bought decent steak, followed the recipe and then cooked it in the oven for half an hour to reduce the sauce - delicious.

bassbaby's picture

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's picture
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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's picture

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's picture

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.

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