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Italian White Beef Stew with Potatoes & Peas

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 servings

Ingredients
  

  • 2 lbs beef chuck, cut into 1½-inch cubes
  • 3 tbsps olive oil
  • 1 medium yellow onion, finely diced
  • ½ cup diced celery
  • ½ cup diced carrots
  • 2 cloves garlic, minced
  • ½ cup dry wine or additional broth
  • 3 cups beef broth (more if needed)
  • 1 bay leaf
  • 1 tsp chopped fresh rosemary (or ½ tsp dried)
  • 1 ½ lbs Yukon Gold potatoes, peeled and cut into chunks
  • 1 cup frozen peas
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish

Instructions
 

  • Lightly Flour & Brown the Beef

    Pat the beef dry and season generously with salt and pepper. Lightly coat each piece with flour, shaking off any excess.Heat olive oil in a heavy Dutch oven over medium heat. Brown the beef gently on all sides, letting it caramelize slightly for deeper flavor.

  • Cook the Vegetables

    Add the diced onion, celery, and carrots to the same pot. Cook until softened, about 5–7 minutes. Add garlic and cook another 30 seconds.

  • Deglaze & Simmer

    Deglaze the pan with wine or a splash of broth, scraping up all the browned bits from the bottom. Add the rest of the broth, bay leaf, and rosemary. Make sure the liquid just covers the meat and vegetables.
    Bring to a gentle simmer, cover, and cook on low for about 1 hour, stirring occasionally.

  • Add the Potatoes

    Add the potatoes to the pot. Cover and continue simmering another 25–30 minutes, or until both the beef and potatoes are fork-tender.

  • Finish with Peas

    Stir in the peas during the last 5–7 minutes of cooking. Adjust salt and pepper as needed. Remove the bay leaf and sprinkle with fresh parsley before serving