Italian Beef Stew with Rosemary and Tomatoes Recipe

Italian Beef Stew with Rosemary and Tomatoes

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This slow-cooked beef recipe is easy to make, and once the meat is browned and the tomatoes added, it pretty much takes care of itself. Serve it with mashed potatoes or pasta, such as tagliatelle or pappardelle.


Don’t overcrowd the meat in the pan when browning, otherwise it will steam. Instead, cook the meat in batches to develop the rich flavors that come from the browning process.

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Italian Beef Stew with Rosemary and Tomatoes


  • 2 1/2 pounds boneless beef chuck, trim any excess fat and cut into about 1 1/2-inch cubes
  • 3 to 5 tablespoons extra virgin olive oil (as needed)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 garlic cloves, minced
  • One 28-ounce can whole tomatoes, with juice
  • 1/3 cup chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
  • 1/2 teaspoon table salt
  • Freshly ground pepper, to taste


In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown the meat in 2 or 3 batches, adding more oil and adjusting the heat if needed. Transfer each batch to a plate as it browns and set aside.

Heat 1 to 2 tablespoons of oil in the same pan over medium heat. Add the onion and celery and sauté until tender, about 5 minutes, stirring occasionally. Add the garlic and cook another minute.

Return the beef to the pan, along with any juice that has accumulated on the plate. Add the undrained tomatoes, parsley, rosemary, salt, and pepper. Crush the tomatoes slightly with the back of a spoon. Bring to a boil, cover, and reduce heat. Simmer for 2 hours. Season with additional salt and pepper to taste.

Serve with mashed potatoes or pasta, such as tagliatelle or pappardelle.

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