Italian-style beef stew

Italian-style beef stew

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(180 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 choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 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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Che Guevaraa's picture
Che Guevaraa
16th Feb, 2020
This was delicious with some changes. I added half a litre of very good quality beef stock and some additional dried rosemary. I cooked for an hour on the stove to allow the sauce to thicken and reduce and to get the meat to melt in the mouth. No way is this enough for 4 people. 2 - 3 max.
25th Mar, 2020
Great tip. I made it today for my one year old with the extra stock and time and it’s the first home made dish he’s polished off and demanded seconds of!! Looking forward to finishing it myself later....
24th Jan, 2020
Lovely, will cook again. Next time probably in the slow cooker. A tasty and comforting meal.
9th Nov, 2019
Not very low carb if you serve it with polenta or mashed potato is it?
brian field's picture
brian field
13th Mar, 2019
I read the comments before I brought the suggested in the comments,I added a teaspoon of oregano and basil,also balsamic vinegar, added a few carrots and green beans,browned the meet first . added small potatoes cut up small,added some beef stock,left to simmer for 45 min ,then left for 30 min while I took a shower, while I was in M and S I got some crusty bread , meat was tender and tasty ,full of flavour . very nice recipe, I'm no cook ,I'm a single guy ,but found this very easy to do .
30th Jan, 2018
This is a really bad recipe, had to make multiple changes. I used stewing steak instead of stir fry strips which I browned in a cast iron casserole and then removed. Then sautéed the onions and garlic with finely chopped celery and carrots, added the meat back in with the tomatoes and herbs and 500ml beef stock and a good sprinkling of salt and pepper. I brought it to the boil then cooked it in the oven at 170 for 1.5 hours and served with kale and polenta. Not a speedy dinner but quite tasty and after reading some of the comments I'll add a splash of balsamic next time.
Mum of H
12th Apr, 2017
This is really dull and bland. I added some seasoning and balsamic vinegar halfway through when I realised how little flavour it had but it didn't improve. A really disappointing dish. I wish I'd read the comments beforehand, not sure we even want the leftovers!!
Saize's picture
26th Nov, 2016 seasoning, no flavour. Not for us and made it step by step as ingredients/method shown.
8th Apr, 2016
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
11th Jul, 2017
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, a finely grated carrot for sweetness 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!


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18th Oct, 2017
With a few additions, I love this and have been making it for years with loads of positive feedback. I always add courgette, red pepper, mushrooms, a stock cube and a splash of wine. Sometimes a chopped red chilli and occasionally some steamed broccoli on top. I serve it with warm, crusty bread and it's delicious! Always my go-to when I need to be warmed up from the inside.
5th Jun, 2017
Its a bit boring so added a slug of white wine, a teaspoon of paprika and garlic powder, 4 garlic cloves, 400g more of tomatoes and extra olives. mushrooms and also a vegetable stock cube.
5th Mar, 2015
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.
19th Mar, 2014
I used tomato passata instead of chopped toms.
3rd Mar, 2014
Throw in some spinach at the last minute! Adds colour and goodness :)
JonathonO's picture
5th Feb, 2014
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.
13th Oct, 2013
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.
9th Sep, 2013
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
15th Aug, 2013
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.
23rd Jun, 2013
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.


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