Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Italian Beef Stew Recipe
    Lost? Site Map

    Italian Beef Stew

    Italian Beef Stew. Photo by JackieOhNo!

    1/1 Photo of Italian Beef Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    50 mins

    1 hrs 15 mins

    JackieOhNo!'s Note:

    From "International Beef Stews", Good Food Magazine, November 1986. This is yummy when served over some polenta with a nice Bardolino.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat oven to 350 degrees.
    2. 2
      Soak mushrooms in 1-1/2 cups water in small bowl.
    3. 3
      Heat 2 T. oil in Dutch oven over medium-low heat. Add pancetta and cook, stirring frequently, until lightly crisped, about 8 minutes. Transfer to bowl with slotted spoon.
    4. 4
      Sprinkle beef with salt and pepper. Add 1 T. oil to Dutch oven and heat over medium-high heat. Saute beef in batches in oil until browned on all sides, about 5 minutes each batch. Transfer to bowl with pancetta.
    5. 5
      Drain mushrooms, reserving soaking liquid. Rinse mushrooms thoroughly, then coarsely chop. Strain soaking liquid through fine sieve or doubled cheesecloth; there should be about 3/4 cup.
    6. 6
      Add remaining 1 T. oil to Dutch oven and heat over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add reserved mushroom liquid and the wine. Increase heat to medium-high and boil 3 minutes. Stir in tomatoes, rosemary, mushrooms, beef, and pancetta. Bake covered until beef is tender, about 1-1/2 hours. Taste and adjust seasonings. Stir in parsley.

    Ratings & Reviews:


    Nutritional Facts for Italian Beef Stew

    Serving Size: 1 (270 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 499.9
    Calories from Fat 275
    Total Fat 30.6 g
    Saturated Fat 8.4 g
    Cholesterol 74.8 mg
    Sodium 113.4 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 2.5 g
    Sugars 5.6 g
    Protein 36.9 g

    The following items or measurements are not included:


    boneless beef shank

    fresh rosemary

    Ideas from


    Over 475,000 Recipes Network of Sites