Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Prepare your work station...

Italian Baked Beef Stew

Italian Baked Beef Stew

Baby it's cold outside. This is a perfect day for some stew, Italian stew, that is.....our very dear friend, Lyn makes great beef stew. Every time I had it, I wondered how she got the meat so tender. So.....I started experimenting on my own.

Do you want the recipe?


2 1/2 lb beef cubes (you can cut up your own by purchasing a whole bottom round roast)

Flour for dredging

2-3 slices Pancetta, chopped (you can substitute bacon)

1/2 white onion, chopped

Salt and pepper

1 - 15 oz can of Hunts tomato sauce

3 lbs white potatoes, peeled and cut up

4 large carrots, cut up

4 large celery stalks, cut up

1 cup any wine, preferably red

2 cups chicken or beef broth

1 cup baby bell mushrooms, sliced (optional)


In a large Dutch oven,dredge the cubes of beef with flour, salt & pepper. Brown on all sides in olive oil. 

Remove from pot.  Add more oil to the pot and add chopped onion, carrots, celery and garlic, mushrooms and a little more salt.

Saute till tender. Put the beef cubes back in and add some burgundy wine probably about a cup. Let it reduce and then add the tomato sauce and about 2 cups of broth and let simmer.

Add potatoes and let the stew cook and thicken for about 1/2 hour.  Place in 350 degree oven for another hour.

It will reduce and thicken.

Slice up the Italian bread and pair with a nice burgundy wine.