Italian Beef Stew | Recipe

Wholesome and delicious, this recipe is a quick take on the traditional ‘Spezzatino di Manzo’ Italian neef stew. Serve with crusty bread, sift polenta or creamy mash potatoes.

Pan Fried Beef

Italian Beef Stew

  • Servings: 4
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  • 2 rump or sirloin steaks
  • 1 x 400g can Cirio Plum Tomatoes
  • 2 tbsp Cirio Tomato Purée
  • 4 tbsp Filippo Berio Olive Oil
  • 1 onion, peeled and finely sliced
  • 3 garlic cloves, peeled and minced
  • ½ tsp chilli flakes
  • 2 aubergines, cut into 1cm chunks
  • 1 large red pepper, de-seeded and cut into chunks
  • 200ml white wine
  • 100g pitted green olives
  • 1 x 400g can of Cannellini beans
  • Filippo Berio Extra Virgin Olive Oil for drizzling


  1. Heat 2 tbsp of olive oil in a large, deep-sided frying pan on a very high heat. Cook the beef for 1 minute on both sides. Remove from the pan and set aside.
  2. Heat the remaining oil and reduce the heat to medium. Add the onion, garlic, chilli flakes, aubergine and red peppers and cook for 5 minutes, stirring occasionally until softened. Then add the wine, beans, olives, Cirio Plum Tomatoes, Cirio Tomato Purée and 100ml water.
  3. Bring to the boil and simmer for 10 minutes.
  4. Slice the reserved steaks, return to the pan and simmer for a final 5 minutes.
  5. Serve topped with rocket leaves and a drizzle of extra virgin olive oil.

Tasty Tuesdays on

Rebecca x

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*Post in collaboration with Cirio.

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