Simple Beef Stew

They say that a good stew rich in flavour is made of fatty meat. Not for me. As I do not like any kind of fat, for my stew, I use a roasting joint and it always turns up super tasty. You will love this recipe!

Serves 4 people


1.2 kg beef roasting joint

Extra virgin olive oil

500 gr tomato passata

1 can chopped tomatoes

2 glasses of dry red wine (the flavour will concentrate in the stew as it cooks so I like to use a good brand for a better result in flavour).

30 gr fresh packed herb mix (I prefer to use the roasting herb mix with sage, thyme, and rosemary rather than the casserole mix based on bay leaf, thyme, and parsley).

Salt to taste

Pinch of black pepper


In a large saucepan, put some extra virgin olive oil.

Add the meat with the herb mix, the salt and pepper, and sear it for 3 minutes or so on a medium heat until browned on the outside.

Add the wine and let it reduce for 3 more minutes.

Add the passata and the chopped tomatoes with half a glass of water.

Cook the beef on low heat for no less than 3 hours.

Stir it from time to time and add a little water if it reduces too much.

You can serve it either with some pasta, plain white rice or fresh bread (this sauce is perfect for the “scarpetta” (in Italy means sopping up the sauce on the plate with bread) so this is always my number one choice. Yummy!

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