Bologna-Style Beef Stew

Looking for an Italian dinner? This luscious stew is simply beef steak mixed with vegetables and flavored with red wine and vinegar. This recipe comes straight from the culinary capital of Italy, Bologna. Bologna is the capital city of Emilia-Romagna, in the Po Valley of Northern Italy.


6 servings


1 1/2 pounds beef boneless sirloin steak, about 1 inch thick
1 tablespoon olive oil
4 ounces sliced imported pancetta or lean bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium green bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 tablespoon chopped fresh parsley
1 cup sweet red wine or beef broth
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium potatoes, cut into 1-inch pieces
1 medium carrot, thinly sliced (1/2 cup)
2 fresh or dried bay leaves


Remove fat from beef. Cut beef into 1-inch cubes.

Heat oil in nonstick 4-quart Dutch oven over medium heat. Cook pancetta, onion, bell pepper, garlic and parsley in oil about 10 minutes, stirring occasionally, until pancetta is brown.

Stir in beef and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 1 hour, stirring occasionally, until beef is tender. Remove bay leaves.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 1 hour 10 minutes

Additional Information

A good Lambrusco wine is the best choice, both for cooking and for drinking during the dinner. The potatoes can be peeled or unpeeled, whichever way you like them best.

Nutritional Information

1 Serving (1 Serving): Calories 220 (Calories from Fat 65), Total Fat 7 g (Saturated Fat 2 g), Cholesterol 60 mg; Sodium 390 mg; Total Carbohydrate 15 g (Dietary Fiber 2 g), Protein 25 g; Exchanges: 1 Vegetable; 3 Lean Meat

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