Rustic Italian Vegetable Beef Stew

5 from 27 votes

Rustic Italian Vegetable Beef Stew

A hearty spicy vegetable beef stew that's loaded with iron-rich beef, nutritious vegetables, high fiber pinto beans, comforting pasta, all in a rich tomato broth. Excellent any time of year but especially so in the cold winter months.

Prep Time30

Cook Time3

Total Time3 30

Course: beef, comfort food, main dish, Soup, Stew

Cuisine: American, Italian

Servings:

Calories: 291kcal

Author: Marisa Franca @ All Our Way

Ingredients

1 ½ pounds chuck roast cubed
3 Tablespoons olive oil divided
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cups shredded savoy cabbage
1 cup fresh green beans cut in 1-inch pieces may use frozen
3 cloves garlic minced
1 can 16 ounces diced tomatoes
1 can 15 ounces tomato sauce
1 can 15 ounces pinto beans(drained)
1 can 14 ounces beef broth (or more if you prefer a thinner stew)
3 bay leaves
1 Tablespoon dried parsley flakes
½ teaspoon oregano
½ teaspoon basil
½ teaspoon red pepper flakes -use less if you don't like spicy
¼ teaspoon black pepper
¾ cup dried ditalini may substitute any small pasta cooked to under al dente. It will finish cooking in stew.
Parmesan cheese

Instructions

Place a Dutch oven or large pot on medium high heat sauté beef in 1 ½ tablespoons olive oil for 5 minutes, stirring occasionally. Lightly salt and pepper the meat as it sautés. Remove meat with juices and set aside.
In the same pot add the rest of the olive oil and sauté the onion, celery, carrots, garlic, green beans, seasonings over medium-high heat until the carrots and green beans are semi-soft.
Add beef broth, beef cubes and juice,diced tomatoes, tomato sauce and bring to a boil then turn down to simmer. Cover with lid and continue to simmer until meat is tender about 1 hour.
Stir in the drained beans and the savoy cabbage. Place the lid back on the pot and continue to cook for another 15 minutes.
Check the meat for doneness. The beef should be tender.
Stir in the cooked ditalini, cover the pot with lid, turn off the heat and let it rest.
If you prefer a thinner stew, add more beef broth.
Serve with shaved Parmesan cheese.

Notes

This is a very versatile stew. Add your favorite vegetables. This recipe can be a starting point. Add more liquid if you like it thinner. We thought it was excellent as is. Your cut of meat will determine the cooking time. Taste as you go along.

Nutrition