Italian Beef Stew

Italian Beef Stew


  • 2 pounds of stew meat already cut up into chunks

  • 1 cup of flour

  • 2 15oz cans of diced tomatoes

  • 2 15oz cans of tomato sauce

  • 1 cup of water or enough to cover vegetables

  • 1/2 cup of dry red wine or a little more depending on taste

  • 2 green bell pepper cut in large chunks

  • 2 onions cut in half and sliced

  • 5 carrots peeled and cut into circles

  • 1 large zucchini sliced into circles

  • 1/2 pound of fresh green beans

  • 4 stalks of celery sliced in small pieces

  • 5 small baking potatoes cut into pieces

  • 4 cloves of garlic crushed

  • 2 Tbls of dried oregano

  • 1/4 cup of extra virgin olive oil

  • 1 Tbls fresh ground black pepper

  • 1 tsp salt


  • Trim the fat off the meat

  • Dredge meat in flour and shake off any excess.

  • Refrigerate until ready to use.

  • Slice an dice all your vegetables.

  • In a large brown the meat in oil stirring so it doesn’t stick to much.

  • Add garlic,oregano and salt and pepper and stir some more.

  • Add wine and let simmer for about ten minutes and keep on stirring.

  • Add all the vegetable and stir. I think you get the idea about stirring by now.

  • Add tomatoes, tomato sauce and water so the vegetables are covered and stir.

  • Simmer about 1 hour and a half covered

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