Italian-style beef stew

Italian-style beef stew

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(166 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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Bigspottedcat's picture
7th Jul, 2013
Dreary. This is potentially a nice dish, but needs more work.
9th Jun, 2013
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!
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!
4th May, 2013
I replaced the olives with courgette and I cooked it all in the slow cooker (browned the beef and onions first). Served with a crispy jacket potato and butternut squash Absolutely delicious! Will definitely be making again and again...
6th Apr, 2013
Made this today and Im no chef. In fact Im male, and useless in the kitchen, lets clear that up first. But Im learning :-) Wish Id read the comments earlier, as indeed its very thin sauce wise, but I put some extra pancetta tomato in and reduced it and it is delicious :-) Not enough for four though, but fed two of us and will have a small bit left for lunch tomorrow. Very nice and healthy, great with mash
27th Mar, 2013
Tasteless, boring, would not make again!
26th Mar, 2013
Tasteless and boring, would not cook this recipe again.
18th Aug, 2013
Instead of complaining, why not think what you could do to improve a meal that may not be to your taste first time - like some others do. Your complaint once was enough but a second time at 03:13????
24th Feb, 2013
Really easy recipe, really tasty.
mrsjroberts's picture
4th Feb, 2013
Scrummy! I coated the beef in seasoned flower before browning with the onions then added a hefty splash of red wine. I then added the rest of the ingredients plus a jelly stock cube. I left it in the oven at 160 for an hour then 30 minutes with the oven turned off. Served it with shallot & garlic cous cous and it was gorgeous! Deffo making again!


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