Spectacular Italian Beef Stew

Spectacular Italian Beef Stew


(0 votes) 0 0

This hearty meal is prepared with beef cubes and vegetables. We even included ricotta dumplings for an interesting new additional to this classic stew.

Shared by

Time needed

60-80 min cooking

Serving Size / Yield

6 servings


  • 1 1/2 lb. beef stew meat, cut into 1" cubes
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 1/2 C. beef stock
  • 1 (14.5-oz.) can Italian-style tomatoes, undrained
  • 1 C. onion, chopped
  • 3 cloves garlic, minced
  • 3 medium potatoes, cubed
  • 1 C. carrots, sliced
  • 1 C. Fennel bulb, cubed
  • 2 Tbs. dried Italian herb mix
  • 1 (6-oz.) can tomato paste
  • 2 Tbs. flour
  • 2 C. baking mix
  • 1/2 C. ricotta cheese
  • 2 Tbs. parsley, minced
  • 1/4 C. milk

Our Readers Also Loved


Heat a little oil in a large heavy saucepan over medium heat. Season beef with salt and pepper. Add beef cubes to pan and brown lightly on all sides. Carefully add 1 C. beef stock and all of the tomatoes with their liquid. Cover pot and turn heat down to simmer for 50-60 minutes.

Stir in onion, garlic, potatoes, carrots, fennel, Italian seasoning and tomato paste. Whisk remaining 1/2 C. beef stock with the flour. Stir into stew. Cover and simmer about for 45 to 60 minutes or until nearly tender. Stir together baking mix, ricotta, parsley and enough milk to form a soft dough. Drop dough by spoonfuls onto solids in stew, but do not drop directly into liquid. Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer, until dumplings are done and stew is tender.

Around The Web