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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1st Feb, 2013
Wife and i both liked this. I cooked it for 20mins longer, used dried rosemary, no olives (sadly). Served it with mustard mash (dijon) which tasted great. Meat was a little tough so will sort this next time.
30th Oct, 2012
I am going try this at weekend going to cook Saturday and warm in the slow cooker Sunday. Has anyone popped chick peas in ?
18th Oct, 2012
Definitely not enough to feed 4 hungry bellies, so I added an extra half of all ingredients the 2nd time I cooked it. Used rump steak, perfect for a nice quick stew as it goes tender quite quickly. Also, around 30mins on med-rapid simmer is best for a good reduced sauce! Served with sweet potato mash = über healthy!
9th Oct, 2012
Lovely recipe! Added beef stock. peas and carrots and served it with new potatoes :) Left it in the oven for 45 mins. Healthy and happy meal!
bluewings2's picture
22nd Sep, 2012
I thought this was 'ok'. Admittedly I accidentally added too much corn flour in an attempt to reduce/thicken the sauce and it came out a bit sludgy. It tasted ok but not enough for me to make it again.
17th Sep, 2012
Easy and quick. I added extra garlic and some dried Italian herbs. A tasty recipe the all the family liked.
15th Sep, 2012
I added two tins of tomatoes but sauce was still on the watery side. Next time I will put in the oven as suggested by others. I added carrots and celery. It was nice and I will make this again as all the family enjoyed it.
5th Sep, 2012
So easy, it's a favourite in my family.
thecherub's picture
5th Sep, 2012
This was great. I followed advice and added some pesto (I had some to use up) at the end which added to the flavour. Can easily add any vegetables to this as well. I served with bread to mop up all the juices as it was a little watery but tasted fab still. I made the full amount for just us 2, it wasnt loads but a decent amount.
31st Aug, 2012
It says at the top of the page that it serves 4.


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