Serves 4
30 min
Italian-Style Beef Stew
Recipe GLPR78d76d4b7128a5
A rustic Italian beef stew with tender beef strips, sweet bell pepper, and kalamata olives simmered in a rich tomato base with rosemary. This quick and satisfying one-pan dish is ready in just 30 minutes and pairs beautifully with creamy mashed potatoes or polenta.
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Ingredients
2 tbsp olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
300g beef stir-fry strips or beef steak, thinly sliced
1 yellow bell pepper, deseeded and thinly sliced
400g can chopped tomato
1 sprig fresh rosemary, chopped
¾ cup pitted kalamata olives
Directions
Heat the olive oil in a large saucepan over medium-high heat. Add the sliced onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden at the edges.
Add the minced garlic and stir constantly for about 30 seconds until fragrant.
Increase heat to high and add the beef strips. Cook, stirring frequently, until the meat is no longer pink on the outside, about 2–3 minutes.
Stir in the sliced bell pepper and cook for 1 minute to allow flavors to meld.
Pour in the canned tomatoes with their juice and add the chopped rosemary. Bring the mixture to a boil, then reduce heat to medium-low.
Simmer uncovered for 15 minutes, stirring occasionally, until the beef is cooked through (internal temperature 145°F / 63°C for beef). If the liquid reduces too much, add a splash of boiling water to maintain a stew-like consistency.
Fold in the pitted olives and simmer for an additional 1–2 minutes to warm through. Taste and adjust seasoning as needed.
Serve hot alongside creamy mashed potatoes, polenta, or crusty bread.
