Slow-Simmered Italian Beef with Peppers and Gravy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender slices of premium Italian beef slow-cooked in a rich, savory gravy with sautéed sweet peppers, perfect for hearty sandwiches or plates. This italian-inspired beef ready in about 170 minutes pairs pounds Italian beef roast, large, thinly sliced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds Italian beef roast
• 2 medium, sliced into 1/2-inch strips green bell peppers
• 2 medium, sliced into 1/2-inch strips red bell peppers
• 1 large, thinly sliced yellow onion
• 4 minced garlic cloves
• 3 cups beef broth
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup water

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 2 pounds Italian beef roast, searing each side for 3-4 minutes until browned and caramelized. Remove the beef and set aside.
2. Step 2: In the same pot, add 1 large thinly sliced yellow onion, 2 sliced green bell peppers, and 2 sliced red bell peppers. Sauté for 6-7 minutes until softened and the edges begin to caramelize. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 3 tablespoons all-purpose flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
4. Step 4: Slowly pour in 3 cups beef broth and 1 cup water while stirring to avoid lumps. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Bring to a gentle simmer.
5. Step 5: Return the seared beef to the pot, cover with a lid, reduce heat to low, and let it simmer gently for 2 to 2.5 hours, turning the beef halfway, until the meat is tender and shreds easily.
6. Step 6: Remove the beef and slice thinly against the grain. Stir the gravy and peppers, adjust seasoning if needed, and serve the beef slices with the pepper gravy over toasted sandwich rolls or on a plate.