Italian Beef Stew
Tender, flavorful beef is slow-cooked with carrots, fennel, rosemary, and Italian wine in a rich beef broth, then served over creamy polenta. This wholesome dish is high in protein, fiber-rich, and full of comforting flavor, making it perfect for weeknight dinners, family meals, or easy meal prep.
Equipment
- 1 large heavy saucepan or Dutch oven
- 1 large high-sided frying pan
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Whisk
- Slow cooker (optional)
Ingredients
For the Beef Stew:
- 2 pounds 1 kg braising beef (chuck roast or round roast), cut into large bite-size pieces
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large onion chopped into large pieces
- 1 medium fennel bulb chopped
- 2 garlic cloves peeled and finely chopped
- 1 ½ tablespoons fresh rosemary chopped
- 1 tablespoon all-purpose flour
- 1 cup 236 ml full-bodied Italian red wine
- 2 tablespoons tomato paste
- 2 cups 472 ml beef broth
- 1 pound 453 g carrots, cut into large pieces
- 1 bay leaf
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon fresh parsley chopped (for garnish)
For the Polenta:
- 2 cups water
- 2 cups whole milk
- 1 teaspoon salt
- 1 cup 150 g ground cornmeal
- 1 tablespoon unsalted butter
Instructions
- Prepare the Ingredients: Begin by gathering all ingredients for both the beef stew and the polenta. Cut the beef into large bite-sized chunks, roughly 1½ to 2 inches each. Chop the onion into large pieces, trim and slice the fennel bulb, and peel and finely chop the garlic. Measure out the rosemary, flour, tomato paste, and other liquids. Having everything ready ensures a smooth cooking process.
- Season the Beef: Place the beef pieces in a large bowl and sprinkle generously with salt and pepper. Toss well to ensure every piece is evenly coated. This initial seasoning enhances the flavor and begins building a savory base for your stew.
- Brown the Beef: Heat a large heavy-bottomed pan or Dutch oven over medium-high heat. Add the vegetable oil and unsalted butter, allowing the butter to melt completely and begin to bubble gently. Working in batches to avoid overcrowding, add a portion of the beef and sear each piece on all sides until it develops a rich, golden-brown crust. This caramelization locks in flavor and adds depth to the stew. Remove browned beef to a separate plate and repeat with the remaining pieces.
- Sauté the Aromatics: Lower the heat to medium. In the same pan, add the chopped onion and fennel. Stir occasionally and cook until they begin to soften and turn translucent, about 8–10 minutes. Add the chopped garlic and rosemary, cooking for an additional minute. Be careful not to burn the garlic, as it will turn bitter. This step infuses the base of the stew with rich, aromatic flavors.
- Incorporate the Flour: Sprinkle the flour over the vegetables and stir well to coat. Continue cooking for about one minute, stirring constantly. The flour helps thicken the stew later and ensures a silky, luscious sauce without clumps.
- Deglaze with Wine: Pour in the full-bodied Italian red wine slowly, scraping the bottom of the pan with a wooden spoon to loosen any browned bits from searing the beef. These bits add incredible depth to the sauce. Stir until the wine is fully incorporated with the vegetables and flour.
- Add Broth and Tomato Paste: Stir in the tomato paste and beef broth, mixing thoroughly so the tomato paste dissolves evenly into the liquid. The combination of broth and tomato paste creates a rich, flavorful base for the stew, giving it body and a slightly tangy sweetness.
- Return Beef and Add Vegetables: Gently place the browned beef back into the pan, along with the chopped carrots. Add the bay leaf and freshly ground black pepper. Stir carefully to combine without breaking the beef chunks. The carrots add sweetness and texture, balancing the savory meat and aromatics.
- Simmer the Stew: Reduce the heat to low, cover the pan with a lid, and allow the stew to simmer gently for approximately 1 hour and 45 minutes. Stir occasionally to prevent sticking. The low-and-slow cooking ensures the beef becomes incredibly tender and absorbs all the flavors of the wine, herbs, and vegetables.
- Finish the Stew: Remove the lid and continue to simmer for an additional 15 minutes until the sauce thickens to your desired consistency. If the sauce is too thin, mix a few tablespoons of the hot liquid with a little flour to create a slurry, then stir it back into the stew. Remove the bay leaf and taste, adjusting salt and pepper as needed. The beef should be melt-in-your-mouth tender and the sauce rich and glossy.
- Prepare the Polenta: While the stew simmers, combine the water, milk, and salt in a large saucepan. Bring to a gentle boil over medium heat. Gradually whisk in the ground cornmeal to avoid lumps, stirring continuously until fully combined. Reduce heat to low, cover, and cook for 30 minutes, stirring every few minutes to prevent sticking. The polenta should thicken into a creamy, smooth consistency.
- Finish the Polenta: Once cooked, stir in the unsalted butter until melted and fully incorporated. Taste and adjust salt if needed. Keep warm until ready to serve.
- Serve the Dish: Spoon a generous portion of creamy polenta onto plates or bowls. Ladle the tender beef stew on top, making sure to include plenty of vegetables and sauce. Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately while hot and enjoy a hearty, comforting meal.
Notes
- For the most tender beef, choose a well-marbled cut such as chuck roast or round roast. The marbling melts during slow cooking, keeping the meat moist and flavorful.
- Browning the beef in batches is key. Overcrowding the pan lowers the temperature and prevents caramelization, which is essential for deep, rich flavor.
- Don’t rush the simmering process. Low-and-slow cooking allows the flavors to meld together beautifully while making the meat incredibly tender.
- Adjust the thickness of the stew to your preference. If it’s too thin, create a simple flour slurry with a few tablespoons of liquid; if too thick, add extra broth or water.
- Polenta can be cooked ahead of time and gently reheated. Stir in a bit of milk or butter to restore its creamy texture.
