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One Pan Easy Beef Stew with White Wine Recipe

Nothing is more satisfying than a big pot of beef stew in the winter months but the end of summer we are lucky to have an abundance of fresh produce available. This is a the easy quick version I make and never fails me. Sop up the sauce with a good piece of crusty Italian bread and this meal calls my name everytime! I love zucchini season and the freshness of end of summer garden vegetables. You just can't get enough of this flavorful sauce the taste is etched in my childhood memory and love that I can remember how wonderful mom and grandma would make this every year and a hearty meal that we always remember!

One Pan Easy Beef Stew with White Wine Recipe 

2 cups each fresh, frozen or canned green cut beans, mushrooms, cubed zucchini, carrots, peas
1 or 2 lbs whole baby potatoes or cubed fresh potatoes
1 - 28 oz can crushed tomatoes or 2 pounds fresh plum tomatoes pureed
1 teaspoon each fresh or dried oregano, basil, rosemary and parsley
pinch cayenne pepper
1 teaspoon Italian seasoning
salt, pepper to taste
1/2 cup white wine (I used Chablis)
1/2 cup or more of water
2 lb London Broil cut in cubes
4 cloves minced garlic
3 tablespoon olive oil
2 bell peppers chopped

In a large dutch oven, saute beef in oil add the peppers. Saute until all the pink is gone (around 10 minutes), adding the garlic 2 minutes before done.. Add all the rest of the vegetables, drained if canned. Stir in crushed tomatoes, wine and seasonings. Simmer on low for around two hours, add basil around 1/2 before cooking is finished. Serve with crusty Italian bread to dip in the sauce.
+claudia lamascolo  Author


  1. Ahhh, beef stew. Wonderful fare, soul food.

    I especially love this one. Bucket listed, for sure.

  2. dear Claudia, Yes, this stew is delicious year round. I would love to dip the Italian bread in the sauce.

    Blessings dear, Catherine xo


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