Masters of kitchen
Imagine a rustic farmhouse tucked in the rolling hills of Tuscany. The scent of rosemary wafts through the kitchen, mingling with the rich aroma of simmering Italian Beef Stew. That’s the kind of warmth this dish brings to your table.
Italian Beef Stew with Roasted Rosemary Potatoes and Sautéed Spinach is more than just a meal—it’s a hearty, well-balanced dinner that wraps you in cozy comfort. You get melt-in-your-mouth beef, potatoes crisped to golden perfection, and fresh spinach sautéed in garlicky olive oil. Every bite offers depth, contrast, and nourishment.
This isn’t a complicated dish—it’s soulful, deeply satisfying food that makes even an ordinary weekday dinner feel special. Whether you’re cooking for family or friends, this recipe turns your kitchen into a little slice of Italy.
What Is Italian Beef Stew?
Italian beef stew—Spezzatino di Manzo—is a humble yet flavorful dish deeply rooted in Italian home cooking. Unlike some stews that drown ingredients in cream or heavy gravies, Italian beef stew shines through its simplicity and bold, herby taste. It’s traditionally made with beef simmered slowly in a tomato-based sauce, enhanced with aromatics like garlic, rosemary, and red wine.
What sets it apart from American or French stews? Italian stews often lean on olive oil, tomatoes, and fresh herbs, rather than butter or thickened sauces. You get a cleaner, more vibrant flavor. And instead of potatoes being part of the stew, they’re usually served on the side—crispy and seasoned.
Across Italy, you’ll find regional variations. In Tuscany, the stew may include Chianti wine and a touch of sage. Down in Sicily, you might find olives or capers added for briny complexity.
At its heart, though, Italian beef stew is about honoring simple ingredients and giving them time to transform. Slow cooking unlocks the beef’s richness, making it tender enough to fall apart with a spoon. It’s rustic, comforting, and packed with the kind of flavor only time can create.
Why Pair with Roasted Rosemary Potatoes & Sautéed Spinach?
This pairing isn’t just delicious—it’s intentional. Roasted rosemary potatoes bring crispy edges and herb-kissed depth that balance the stew’s tenderness. They also hold up beautifully next to the rich tomato-wine sauce, soaking up just enough without getting soggy.
Then there’s the sautéed spinach. Quick-cooked with olive oil and garlic, it adds a bright, slightly bitter freshness that cuts through the richness of the beef. It’s earthy, nutrient-dense, and totally necessary for rounding out the plate.
Altogether, these three elements create a well-rounded meal. You’ve got protein, carbs, and greens—all prepared with care, all offering contrast in texture and taste. No need for extra sides or appetizers. This is the kind of dinner that satisfies deeply, without fuss.
Essential Ingredients and Substitutions
This recipe is built on simple, honest ingredients that come together with big flavor:
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Beef chuck or stew meat – Marbled beef is best for stew. The slow cook time renders the fat into tender, juicy bites.
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Onion, garlic, carrots, and celery – These aromatics build the base flavor (a classic Italian soffritto).
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Tomato paste – Adds richness and depth.
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Red wine – Use a dry red like Chianti or Cabernet for a robust stew.
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Beef broth or stock – Enhances the savory backbone of the dish.
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Fresh rosemary, thyme, bay leaves – Essential for the herbaceous aroma.
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Yukon Gold or baby potatoes – Roasted separately with olive oil, rosemary, and sea salt.
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Fresh spinach – Sautéed briefly with garlic and olive oil.
Substitution Ideas:
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No red wine? Use extra broth with a splash of balsamic vinegar.
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Vegetables: Swap potatoes for sweet potatoes or parsnips.
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Beef: Short ribs or brisket work beautifully too.
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Leafy greens: Try kale, chard, or arugula if spinach isn’t on hand.
Dietary Notes:
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Gluten-free? You’re good to go—no flour needed here.
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Dairy-free? Naturally so, making it friendly for most diets.
Pro Tip: Choose beef with good marbling. That little bit of fat is what makes each bite melt-in-your-mouth tender after long, slow cooking.
What Makes This Recipe Stand Out
The beauty of this recipe lies in its elevated simplicity. It feels luxurious, but the steps are surprisingly straightforward.
Instead of tossing everything in one pot, we separate the components—stew, potatoes, and greens—so each shines in its own way. The beef becomes melt-in-your-mouth tender, the potatoes crisp up with golden edges, and the spinach stays vibrant and fresh.
You don’t need fancy equipment or hard-to-find ingredients—just a little time and love. As the stew simmers low and slow, the kitchen fills with the irresistible aroma of herbs, garlic, and wine. Meanwhile, the oven takes care of your potatoes, and the spinach comes together in just a few minutes.
It’s a comforting, nourishing, and deeply satisfying meal—the kind that makes you feel like you’ve been transported to a rustic trattoria, even if you’re just in your own kitchen.
Step-by-Step: How to Make Italian Beef Stew with Sides
Step 1: Brown the Beef for That Deep Umami Base
Start by patting your beef dry with paper towels—this helps it brown, not steam. In a heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches so each piece gets a golden crust. Don’t rush this part—the flavor starts here.
Expert Tip: Don’t skip the browning! It’s where flavor begins.
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Step 2: Sauté Aromatics — Garlic, Onion, Celery, Carrot
Once the beef is out, add a little more olive oil if needed and toss in diced onion, celery, carrots, and garlic. Cook until everything softens and becomes fragrant—about 5–7 minutes. These veggies are your soffritto, the aromatic base of many Italian dishes.
Step 3: Deglaze with Wine, Add Tomato Paste and Broth
Pour in a generous splash of red wine to deglaze the pot. Use a wooden spoon to scrape up all those tasty browned bits stuck to the bottom—that’s liquid gold. Stir in tomato paste, then add beef broth or stock. Return the browned beef to the pot and stir everything to combine.
Step 4: Add Herbs and Simmer Low & Slow
Toss in sprigs of fresh rosemary, thyme, and a bay leaf. Cover and simmer on low heat for 2 to 2½ hours. The longer it simmers, the more tender the beef becomes and the richer the sauce gets. Stir occasionally and check liquid levels—you want a thick, stew-like consistency.
Step 5: Roast Potatoes Separately with Rosemary, Olive Oil & Sea Salt
While the stew simmers, preheat your oven to 425°F (220°C). Halve or quarter Yukon gold or baby potatoes and toss them in olive oil, chopped rosemary, salt, and pepper. Spread them on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until crispy and golden.
Step 6: Sauté Spinach in Garlic-Infused Olive Oil
In the last 10 minutes of stew cooking, warm a splash of olive oil in a pan. Add thinly sliced garlic and cook just until fragrant. Then toss in fresh spinach and sauté until just wilted—about 2–3 minutes. Season lightly with salt and pepper. That’s it!
Step 7: Combine and Serve — Plating Ideas
To plate, ladle stew into shallow bowls or onto plates. Nestle the roasted rosemary potatoes on the side and top with a small mound of sautéed spinach. Finish with a drizzle of olive oil or a sprinkle of Parmesan, if desired. Rustic, nourishing, and oh-so-satisfying.
Tips for Best Results & Common Mistakes to Avoid
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Cut beef into even chunks so everything cooks at the same rate. Uneven pieces can leave some overcooked and others underdone.
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Brown the meat in batches and avoid crowding the pan. A gray stew means no crust, no flavor.
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Don’t add potatoes to the stew! Keep them roasted and separate. Stewing them leads to mushy, waterlogged potatoes.
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Use fresh herbs when possible. They add brighter, more aromatic flavors than dried ones.
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Don’t overcook the spinach. It should just wilt—retain its deep green color and tender bite. If it looks dull and limp, it’s gone too far.
Make-Ahead, Storage & Reheating Guide
This dish is perfect for meal prep. In fact, the stew tastes even better the next day as the flavors continue to develop overnight.
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Make-Ahead Tip: Prepare the stew the day before and roast the potatoes fresh right before serving for best texture.
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Storage: Store stew and potatoes separately in airtight containers. The stew keeps in the fridge for up to 4 days and freezes well for up to 2 months. Spinach is best fresh but can be stored for 1–2 days.
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Reheating: Gently reheat the stew on the stovetop over low heat. To avoid rubbery meat, don’t microwave on high. Reheat potatoes in the oven or air fryer to bring back their crisp edges.
What to Serve With This Dish
While this meal is fully satisfying on its own, you can elevate it with a few thoughtful additions:
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Crusty sourdough bread to soak up the sauce
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A glass of Chianti or rustic Italian red wine
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A light dessert like lemon sorbet or vanilla panna cotta to finish on a fresh note
This meal is balanced and complete—but if you’re entertaining, adding a starter like marinated olives or a small antipasto plate would be a lovely touch.
Flavor Variations to Try
Get creative with your version of this dish using these flavor tweaks:
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Add mushrooms to the stew for earthy richness
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Swap spinach for Swiss chard or Tuscan kale for a heartier green
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Use white wine instead of red for a brighter, lighter profile
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Add a pinch of crushed red pepper or chili flakes for subtle heat
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Try sun-dried tomatoes or roasted red peppers for extra depth
These simple switches can customize the recipe to your mood or seasonal ingredients.
Frequently Asked Questions (FAQ)
Can I use a slow cooker for this recipe?
Yes! Sear the beef in a skillet first for flavor, then transfer everything to the slow cooker. Cook on low for 7–8 hours or high for 4–5.
What cut of beef is best for stew?
Chuck roast is ideal—it’s affordable, well-marbled, and becomes wonderfully tender with long cooking.
Can I make this recipe vegetarian?
Absolutely! Substitute beef with mushrooms or lentils and use vegetable broth. You’ll still get a hearty, comforting meal.
Is this recipe freezer-friendly?
Yes. Freeze the stew separately from the potatoes and spinach to maintain the best texture when reheating.
Italian Beef Stew with Roasted Rosemary Potatoes and Sautéed Spinach
Equipment
- Dutch oven or large heavy-bottomed pot
- Wooden spoon
- Sheet pan
- Large Skillet
- Knife & cutting board
- Mixing bowls
- Tongs or spatula
Ingredients
For the Beef Stew:
- 2.5 lbs beef chuck cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 onion diced
- 2 celery stalks chopped
- 2 carrots chopped
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 1 cup dry red wine like Chianti
- 3 cups beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bay leaf
- Salt & black pepper to taste
For the Roasted Rosemary Potatoes:
- 1.5 lbs Yukon gold or baby potatoes halved or quartered
- 2 tbsp olive oil
- 1 tbsp fresh rosemary chopped
- Salt & pepper to taste
For the Sautéed Spinach:
- 10 oz fresh spinach
- 1 tbsp olive oil
- 2 garlic cloves thinly sliced
- Salt to taste
Instructions
- Brown the Beef: Heat olive oil in a Dutch oven over medium-high heat. Working in batches, brown the beef on all sides. Set aside.
- Sauté Aromatics: In the same pot, add onion, celery, carrots, and garlic. Sauté until soft, about 7 minutes.
- Deglaze & Build the Stew: Add tomato paste and stir. Pour in red wine, scraping up browned bits. Add broth and return beef to pot.
- Simmer Low & Slow: Add rosemary, thyme, and bay leaf. Cover and simmer on low heat for 2 to 2½ hours, until beef is fork-tender.
- Roast the Potatoes: Preheat oven to 425°F (220°C). Toss potatoes with olive oil, rosemary, salt, and pepper. Roast for 30 minutes, flipping halfway.
- Sauté the Spinach: In a skillet, heat olive oil. Sauté garlic until fragrant. Add spinach and cook until wilted, about 2–3 minutes. Season with salt.
- Serve: Plate stew with a side of roasted potatoes and spinach. Garnish with fresh herbs or a drizzle of olive oil if desired.
Notes
- Make-Ahead Tip: Stew tastes even better the next day. Store potatoes separately to keep them crispy.
- Wine-Free Option: Substitute red wine with more broth and a splash of balsamic vinegar.
- Vegetarian Option: Use mushrooms and lentils in place of beef, and vegetable broth.
- Gluten-Free & Dairy-Free: Naturally free of gluten and dairy as written.
- Storage: Keeps in the fridge for up to 4 days or freeze stew up to 2 months.
Nutrition
