This Italian Beef and Sausage Stew is a rich, hearty celebration of Italian flavors. Tender beef and savory sausage simmer in a tomato-wine broth for ultimate comfort. It’s a one-pot wonder perfect for a cozy family dinner.
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Why You’ll Love This Italian Beef and Sausage Stew
- Deep, layered flavor: The combination of seared beef, sausage, wine, and tomatoes creates a complex base.
- Forgiving & flexible: Easily adapts to your pantry and preferences with different veggies or sausage heat.
- Fantastic leftovers: Flavors meld overnight for an even better meal the next day.
- One-pot satisfaction: Protein, vegetables, and sauce cook together for minimal cleanup.
Ingredients & Tools
- 900 g beef chuck roast, cut into 1-inch cubes
- 450 g Italian sausage (sweet or hot), casings removed
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 large carrots, peeled and sliced into ½-inch rounds
- 2 celery stalks, diced
- 180 ml dry red wine (like Chianti or Cabernet Sauvignon)
- 800 g canned crushed tomatoes
- 480 ml beef broth
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 2 tsp dried oregano
- 1 tsp fennel seeds
- 2 bay leaves
- 1 sprig fresh rosemary
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Tools: A large Dutch oven or heavy-bottomed pot with a lid is essential here.
Notes: The quality of your beef and sausage really sets the stage. Don’t skip searing the beef—it creates a beautiful fond on the bottom of the pot that adds incredible depth to the final stew. And that splash of balsamic vinegar? It’s the secret weapon that brightens everything up.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 25 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your beef. Chuck roast is ideal for stewing because it has great marbling. As it cooks slowly, that fat renders and bastes the meat from the inside, resulting in incredibly tender bites. Avoid leaner cuts like sirloin, which can become tough.
- The importance of a good sear. When browning the beef, resist the urge to move it around too much. You want a dark, caramelized crust to form on at least two sides. This isn’t just for color—it’s building the foundational flavor of your entire stew.
- Don’t rush the simmer. Stews are not fast food. A low, gentle simmer is what breaks down the tough connective tissues in the beef. If you boil it, the meat can become stringy and the vegetables mushy. Patience is your best ingredient here.
- Wine selection matters. Use a dry red wine that you would actually enjoy drinking. The alcohol cooks off, leaving behind a wonderful acidity and fruitiness that balances the rich tomatoes and meat. Avoid “cooking wine” as it often contains added salt.
How to Make Italian Beef and Sausage Stew
Step 1: Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. This is a crucial step—dry meat sears beautifully, while wet meat steams. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding, add the beef and sear until a deep brown crust forms on all sides, about 3-4 minutes per side. Transfer the seared beef to a clean plate.
Step 2: Reduce the heat to medium and add the remaining tablespoon of oil to the same pot. Add the Italian sausage, breaking it up with a wooden spoon. Cook until it’s browned and cooked through, about 5-7 minutes. You’ll notice the fennel and other spices from the sausage releasing their aroma—that’s exactly what you want. Use a slotted spoon to transfer the sausage to the plate with the beef.
Step 3: Now, it’s time for the aromatics. Add the diced onion, carrots, and celery to the pot. You should see all those browned bits (the fond) from the meat at the bottom. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent, about 6-8 minutes. Add the garlic and cook for just one more minute until fragrant—be careful not to burn it.
Step 4: Stir in the tomato paste and let it cook for about a minute. This quick cook helps to caramelize the sugars in the paste and remove any tinny flavor. Then, pour in the red wine, using your spoon to scrape up all those delicious browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, which will take 2-3 minutes.
Step 5: Return the seared beef and browned sausage to the pot. Add the crushed tomatoes, beef broth, balsamic vinegar, dried oregano, fennel seeds, bay leaves, and the whole sprig of rosemary. Give everything a good stir to combine. Bring the stew to a boil, then immediately reduce the heat to low to maintain the gentlest of simmers.
Step 6: Cover the pot with the lid slightly ajar to allow some steam to escape. Let it simmer gently for 1 ½ to 2 hours, stirring occasionally. You’re waiting for the beef to become fork-tender. About 30 minutes before the end, taste the broth and adjust the seasoning with more salt and pepper if needed.
Step 7: Once the beef is tender, remove and discard the bay leaves and the rosemary stem (the leaves will have mostly fallen off, which is fine). If the stew seems a bit thin, you can simmer it uncovered for the last 10-15 minutes to thicken it up to your liking. The final texture should be rich and hearty, not watery.
Step 8: Let the stew rest off the heat for about 10 minutes before serving. This allows the flavors to settle and the stew to thicken slightly more. Ladle into deep bowls and garnish with a generous sprinkle of fresh parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stovetop, adding a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Creamy Polenta — The soft, buttery polenta is a dreamy base that soaks up the rich stew juices perfectly, creating the ultimate comforting bite.
- Garlic Bread or Crusty Baguette — Non-negotiable for wiping the bowl clean. The crisp, garlicky bread provides a wonderful textural contrast to the tender stew.
- A Simple Arugula Salad — Tossed with a lemony vinaigrette, the peppery arugula cuts through the richness of the stew and refreshes your palate.
Drinks
- A Bold Italian Red Wine — A Chianti Classico or a Montepulciano d’Abruzzo has the acidity and body to stand up to the robust flavors of the beef and sausage.
- Sparkling Water with Citrus — For a non-alcoholic option, the effervescence and hint of lemon or orange cleanse the palate beautifully between spoonfuls.
- A Dark Amber Ale — The malty, slightly sweet notes of the beer complement the caramelized notes in the stew without overpowering them.
Something Sweet
- Tiramisu — The classic coffee-and-cocoa flavors provide a light, cool, and elegant finish that feels authentically Italian.
- Panna Cotta with a Berry Compote — The silky, vanilla-scented creaminess is a simple yet sophisticated way to end the meal on a sweet note.
- Affogato — Just a scoop of vanilla gelato drowned in a shot of hot espresso. It’s incredibly easy and feels like a special treat.
Top Mistakes to Avoid
- Mistake: Crowding the pot when searing the beef. If you add too much beef at once, the pot’s temperature drops drastically and the meat releases liquid, leading to steaming instead of searing. This robs you of that deep, caramelized flavor. I’ve messed this up before too—just be patient and sear in batches.
- Mistake: Skipping the wine reduction. After you add the wine, let it bubble and reduce for a couple of minutes. This step cooks off the harsh alcohol taste and concentrates the wine’s flavor, ensuring it integrates seamlessly into the stew.
- Mistake: Boiling the stew instead of simmering. A rolling boil will make the beef tough and chewy. You want to see just a few small bubbles breaking the surface every now and then. Low and slow is the only way to go for tender meat.
- Mistake: Adding fresh herbs too early. If you chop and add fresh parsley at the beginning, it will lose all its color and vibrant flavor. Always add delicate fresh herbs as a garnish right at the end.
Expert Tips
- Tip: Make it a day ahead. The flavors in this stew meld and improve dramatically overnight. Cook it, let it cool completely, and store it in the fridge. The next day, gently reheat it—you’ll be amazed at the difference.
- Tip: Use the fat from the sausage. After browning the sausage, there’s often enough rendered fat to cook your onions and carrots. Just drain a little if it seems excessive, but that sausage fat is packed with flavor.
- Tip: For a thicker stew, make a slurry. If you prefer a thicker, gravy-like consistency, mix a tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the simmering stew during the last 10 minutes of cooking.
- Tip: Don’t discard the rosemary stem. By using a whole sprig, the rosemary infuses its piney flavor gently without leaving little tough needles in your stew. Just remember to fish out the woody stem before serving.
FAQs
Can I make this stew in a slow cooker?
Absolutely! Follow the recipe through Step 4, deglazing the pot with the wine. Then, transfer everything (including the seared meat and sausage) to your slow cooker. Add the remaining ingredients and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender. The slow cooker yields an incredibly tender result, though you may need to thicken the sauce at the end by simmering it uncovered on the stovetop.
What can I use instead of red wine?
If you prefer not to cook with wine, you have a couple of great options. You can use an equal amount of additional beef broth, though I’d recommend adding an extra tablespoon of balsamic vinegar or a squeeze of lemon juice at the end to replicate the acidity. Another fantastic substitute is unsweetened cranberry juice, which provides a similar tartness and fruitiness.
How should I store and reheat leftovers?
Let the stew cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it has thickened too much. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Can I use a different type of sausage?
Of course! While Italian sausage is classic, you can experiment. Sweet or hot Italian sausage both work wonderfully. If you can’t find Italian sausage, a good quality pork sausage will do, though you might want to add an extra pinch of fennel seeds and some red pepper flakes to mimic the classic flavor profile.
My stew is a bit too acidic. How can I fix it?
This can happen, especially depending on your tomatoes. The easiest fix is a pinch of sugar or a drizzle of honey, which will balance the acidity without making the stew taste sweet. You can also add a tablespoon of butter at the end of cooking—the fat helps to round out and mellow sharp flavors beautifully.
Italian Beef And Sausage Stew
Make the best Italian Beef and Sausage Stew with this easy one-pot recipe. Tender meat simmers in a rich tomato-wine broth. Get the recipe and cook it tonight!
Ingredients
For the Stew
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900 g beef chuck roast (cut into 1-inch cubes)
-
450 g Italian sausage (sweet or hot, casings removed)
-
2 tbsp olive oil
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1 large yellow onion (diced)
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4 cloves garlic (minced)
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2 large carrots (peeled and sliced into ½-inch rounds)
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2 stalks celery (diced)
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180 ml dry red wine (like Chianti or Cabernet Sauvignon)
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800 g canned crushed tomatoes
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480 ml beef broth
-
2 tbsp tomato paste
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1 tbsp balsamic vinegar
-
2 tsp dried oregano
-
1 tsp fennel seeds
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2 bay leaves
-
1 sprig fresh rosemary
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Salt and freshly ground black pepper (to taste)
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Fresh parsley (chopped, for garnish)
Instructions
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Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding, add the beef and sear until a deep brown crust forms on all sides, about 3-4 minutes per side. Transfer the seared beef to a clean plate.01
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Reduce the heat to medium and add the remaining tablespoon of oil to the same pot. Add the Italian sausage, breaking it up with a wooden spoon. Cook until it’s browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the sausage to the plate with the beef.02
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Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent, about 6-8 minutes. Add the garlic and cook for just one more minute until fragrant—be careful not to burn it.03
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Stir in the tomato paste and let it cook for about a minute. Then, pour in the red wine, using your spoon to scrape up all those delicious browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, which will take 2-3 minutes.04
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Return the seared beef and browned sausage to the pot. Add the crushed tomatoes, beef broth, balsamic vinegar, dried oregano, fennel seeds, bay leaves, and the whole sprig of rosemary. Give everything a good stir to combine. Bring the stew to a boil, then immediately reduce the heat to low to maintain the gentlest of simmers.05
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Cover the pot with the lid slightly ajar to allow some steam to escape. Let it simmer gently for 1 ½ to 2 hours, stirring occasionally. You’re waiting for the beef to become fork-tender. About 30 minutes before the end, taste the broth and adjust the seasoning with more salt and pepper if needed.06
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Once the beef is tender, remove and discard the bay leaves and the rosemary stem (the leaves will have mostly fallen off, which is fine). If the stew seems a bit thin, you can simmer it uncovered for the last 10-15 minutes to thicken it up to your liking. The final texture should be rich and hearty, not watery.07
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Let the stew rest off the heat for about 10 minutes before serving. Ladle into deep bowls and garnish with a generous sprinkle of fresh parsley for a pop of color and freshness.08
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