Italian-style beef stew

Italian-style beef stew

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(165 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

    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
    Bowl of olives



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


  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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24th Oct, 2014
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.
8th Aug, 2014
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
15th Jun, 2014
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.
4th Jun, 2014
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.
19th Mar, 2014
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.
17th Feb, 2014
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.
15th Feb, 2014
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
5th Feb, 2014
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.
4th Feb, 2014
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".
15th Jan, 2014
Added some mushroom, glass of red wine and cooked on 160 for 2.5 hours. Was nice


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cgibson1989's picture
15th Aug, 2013
Defiantly needs tomato purree


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