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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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
4th Jan, 2014
2nd Jan, 2014
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
tipsy hobbit
26th Sep, 2013
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.
18th Sep, 2013
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.
30th Aug, 2013
Simple and very good. Done it with mashed potatoes
26th Aug, 2013
I bought decent steak, followed the recipe and then cooked it in the oven for half an hour to reduce the sauce - delicious.


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