Best 7 Beef Italiano Recipes

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**Beef Italiano: A Culinary Symphony of Italian Flavors**

Embark on a culinary journey to the heart of Italy with Beef Italiano, a delectable dish that captures the essence of rustic Italian cooking. This hearty and flavorful dish features tender beef braised in a symphony of aromatic herbs, succulent tomatoes, and rich red wine, creating a savory masterpiece that will tantalize your taste buds. Accompanying this main course are two tantalizing side dishes: Creamy Polenta, a smooth and velvety delight that perfectly complements the richness of the beef, and Sautéed Broccolini, a vibrant and healthy addition that adds a touch of freshness to the meal. Get ready to indulge in a culinary experience that embodies the warmth and passion of Italian cuisine.

Let's cook with our recipes!

CHICAGO ITALIAN BEEF (POT ROAST STYLE)



Chicago Italian Beef (Pot Roast Style) image

Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.

Provided by Jeff Mauro, host of Sandwich King

Time 21h25m

Yield 4 servings

Number Of Ingredients 27

1 boneless beef chuck eye roast (about 3 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
4 green bell peppers, seeded and cut into strips
2 tablespoons olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 soft, hinged sub or hoagie rolls
Homemade Hot Giardiniera, recipe follows
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced 1/4 inch (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Steps:

  • For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
  • Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
  • Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
  • For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
  • For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
  • Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
  • Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

ITALIAN BEEF



Italian Beef image

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield about 12 sandwiches

Number Of Ingredients 16

4 ounces dried basil
2 ounces dried oregano
1 ounce black pepper
1 ounce garlic powder
1 ounce onion powder
1/2 ounce kosher salt
1 quart beef stock
One 6- to 7-pound eye-of-round beef roast, trimmed
5 ounces beef base
2 ounces black pepper
8 cloves garlic
3 celery stalks, chopped
2 bay leaves
2 large onions, with skins, chopped
Hoagie rolls, for serving
1 quart hot or mild giardiniera, for serving

Steps:

  • For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
  • For the meat: Preheat the oven to 350 degrees F.
  • Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
  • Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
  • For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
  • To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.

ITALIAN BEEF



Italian Beef image

"I make this beef in the slow cooker when I'm having a party so I don't have to spend the whole time in the kitchen," reports Lori Hayes, Venice, Florida. "The meat smells so delicious, I can hardly keep my husband from helping himself ahead of time!" For a robust sandwich, serve the shredded beef on a roll spread with horseradish sauce.

Provided by Taste of Home

Categories     Dinner

Time 10h5m

Yield 14 servings.

Number Of Ingredients 6

1 beef top round roast (4 pounds)
2 cups water
2 tablespoons Italian seasoning
1 teaspoon each salt, dried oregano, dried basil, garlic powder, dried parsley flakes and pepper
1 bay leaf
14 French rolls (5 inches long)

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.

Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 557mg sodium, Carbohydrate 36g carbohydrate, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

BEEF CASSEROLE ITALIANO



Beef Casserole Italiano image

Make and share this Beef Casserole Italiano recipe from Food.com.

Provided by Baby Chevelle

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/4 cup chopped onion
2 (8 ounce) cans tomato sauce
1 teaspoon parsley flakes
1/2 teaspoon oregano leaves
1 teaspoon basil leaves
1/2 teaspoon salt, divided
1/4 teaspoon pepper
2 (10 ounce) packages frozen chopped spinach, thawed and drained well
2 cups ricotta cheese
8 ounces mozzarella cheese, slices

Steps:

  • Brown beef and onion; drain off fat.
  • Stir in the tomato sauce, parsley, oregano, basil, 1/4 teaspoon salt and pepper.
  • Simmer uncovered for 10 minutes, stirring occasionally.
  • Meanwhile, combine spinach, ricotta cheese and remaining 1/4 teaspoon salt.
  • Spoon spinach mixture around edges of a 13x9x2 inch baking dish; pour beef mixture into center.
  • Cut each mozzarella slice into 3 strips and arrange in a lattice pattern over meat.
  • Bake at 375 degrees for 20 minutes.

Nutrition Facts : Calories 351.5, Fat 23.4, SaturatedFat 12.2, Cholesterol 92.4, Sodium 765.6, Carbohydrate 9.2, Fiber 3.1, Sugar 3.6, Protein 27.2

BEEF ITALIANO



Beef Italiano image

Make and share this Beef Italiano recipe from Food.com.

Provided by Messiejessie625

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon all-purpose flour
grated parmesan cheese
hot cooked fettuccine
1 lb lean ground beef
1/8 teaspoon salt and pepper
1 minced garlic clove
15 ounces tomato sauce
1 teaspoon sugar
4 sprigs cilantro
1/4 cup finely chopped onion
1/4 teaspoon pepper
1/2 green sweet pepper, cut into strips
1 stalk celery, sliced
1/2 teaspoon dried Italian seasoning
1/4 cup dry red wine

Steps:

  • In a 1 1/2 quart microwave-safe casserole crumble beef. Add celery, onion, and garlic.
  • Micro-cook, covered, on 100% power for 4-6 minutes or till no pink remains and onion is tender, stirring once. Drain off fat.
  • Stir in flour, sugar, Italian seasoning, pepper, and salt. Add tomato sauce, sweet pepper, and wine.
  • Cook uncovered on high for five to six minutes or until thickened and bubbly, stirring every two minutes. Cook one minute more.
  • Serve over fettuccine that has been twisted into nests with a long-tined fork. Garnish with cilantro. Pass parmesan cheese.
  • (Conventional directions: In a large skillet cook ground beef, celery, onion, and garlic till no pink remains and vegetables are tender. Drain off fat. Stir in flour, sugar, italian seasoning, pepper, and salt. Add tomato sauce, sweet pepper, and wine. Cook and stir till thickened and bubbly; cook and stir one minute more. Serve as directed.).

NORTHERN ITALIAN BEEF STEW



Northern Italian Beef Stew image

This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.

Provided by Karen Barris Calabro

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h50m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds lean top round, trimmed and cut into 1-inch cubes
2 large sweet onions, diced
2 cups large chunks of celery
4 large carrots, peeled and cut into large rounds
1 pound crimini mushrooms, sliced
2 tablespoons minced garlic
2 cups dry red wine
4 large tomatoes, chopped
1 ½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
½ teaspoon dried sage
1 quart beef stock
2 cups tomato sauce

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
  • Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
  • Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
  • Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
  • Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 34.4 g, Cholesterol 102 mg, Fat 10.2 g, Fiber 7.2 g, Protein 49.9 g, SaturatedFat 2.7 g, Sodium 500.5 mg, Sugar 11.3 g

ROUND STEAK ITALIANO



Round Steak Italiano image

My mom used to make this wonderful dish, and I've always enjoyed it. The gravy is especially dense and flavorful.-Deanne Stephens, McMinnville, Oregon

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 11

2 pounds beef top round steak
1 can (8 ounces) tomato sauce
2 tablespoons onion soup mix
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon ground oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 medium potatoes (7 to 8 ounces each)
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Cut steak into serving-sized pieces; place in a 5-qt. slow cooker. In a large bowl, combine the tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat. Scrub and pierce potatoes; place over meat. Cover and cook on low for 7 to 8 hours or until meat and potatoes are tender. , Remove meat and potatoes; keep warm. For gravy, pour cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and potatoes.

Nutrition Facts : Calories 357 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 329mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges

Tips:

  • Tenderize the Beef: Pounding the beef with a meat mallet or using a tenderizing tool helps break down the tough fibers, resulting in a more tender and juicy steak.
  • Marinate the Beef: Marinating the beef in a flavorful mixture of olive oil, herbs, and spices not only enhances the taste but also helps tenderize it further.
  • Sear the Beef: Searing the beef over high heat creates a delicious crust that locks in the juices and adds a delightful smoky flavor.
  • Slow-Cook the Beef: Braising or stewing the beef in a flavorful liquid, such as broth or wine, allows the meat to cook slowly and evenly, resulting in fall-apart tender beef.
  • Use Good Quality Ingredients: Using fresh and high-quality ingredients, such as ripe tomatoes, aromatic herbs, and flavorful cheese, will elevate the taste of your Beef Italiano.

Conclusion:

Beef Italiano is a versatile and delicious dish that can be enjoyed by people of all ages. With its tender beef, rich sauce, and cheesy topping, it's a perfect meal for a family dinner or a special occasion. By following the tips and tricks provided in this article, you can easily create a mouthwatering Beef Italiano that will impress your taste buds and leave you craving for more. So, gather your ingredients, put on your apron, and get ready to indulge in the delightful flavors of this classic Italian dish.

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