Italian Beef Stew with Rosemary and Tomatoes Recipe

Italian Beef Stew with Rosemary and Tomatoes

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Like most slow simmering dishes, our Italian Beef Stew with Rosemary and Tomatoes is full of flavor and tastes even better the next day. We use a boneless beef chuck roast which is a tougher cut of meat, but it’s ideal for slow cooking. The lengthy cooking time allows the connective tissue (collagen) to break down, making the meat tender. This gives the stew a wonderful silky texture, and it also brings out all the rich flavors as it creates its own stock. It’s a very easy dish to make. Once you brown the meat and add the tomatoes, it pretty much takes care of itself. Serve it with mashed potatoes or pasta, such as tagliatelle or pappardelle. It’s perfect for a weeknight meal or a weekend dinner with family and friends.

Cooking with Rosemary

The addition of fresh rosemary lends a distinct, aromatic flavor and goes especially well with the tomatoes and beef. It’s a wonderful culinary herb used in chicken dishes, soups, potatoes, and so much more. It does have a strong taste, so a little goes a long way. Fresh rosemary is easy to grow, and it’s available in the produce section of many supermarkets. If you don’t have it on hand, substitute dried in its place. One teaspoon of dried rosemary equals three teaspoons of fresh.

Fresh Rosemary for Italian Beef Stew


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 – Explore The Spice House | Shop Now
  • 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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