Italian Beef Stew is made with a rich, silky red wine and tomato sauce, fork-tender beef, mushrooms, potatoes and aromatic herbs for a hearty, flavorful meal. It can be made on the stovetop or in a crockpot.
What is Italian Beef Stew?
Italian Beef Stew is similar to a beef stew made with beef carrots and potatoes. The difference is the addition of tomatoes, tomato sauce or marinara, and Italian herbs to give it more of an Italian flavor.
Stew of any kind can turn a cold winter day into one that feels cozy and warm with comforting smells that fill the house. My favorite thing to do on a Sunday is to stay indoors, grab some board games, light a fire and have something braising in the oven. A warm cocktail or two never hurts, either!
Italian Beef Stew doesn't braise in the oven, rather it's cooked slowly on the stovetop or in your slow-cooker so the sauce can reduce and get a gravy-like texture. You'll love how amazing it smells and how tender it gets!
Tips for making Italian Beef Stew
- Be sure to sear your beef in batches if necessary. One layer with space around each piece of meat so they sear and don't steam. You want them brown, not gray.
- Keep the heat on high and add the mushrooms after removing the seared beef. Allow your mushrooms to cook over high heat until very browned (this is where the flavor is)! It may take a little while but once all the water evaporates from the mushrooms they will really begin to brown and have a nice depth of flavor.
- Then reduce the heat to medium when adding the mirepoix (carrots, celery, and onions). Let them sweat for about 10 minutes.
- If using dried herbs, especially those that have been around a while, add them to the pan along with the mirepoix. This will release their essential oils and bring out their flavor.
- After the pan is deglazed with wine and there is little liquid left, add a heaping tablespoon of tomato paste and a couple of tablespoons of flour, then stir and cook it for a few minutes so no raw flour taste will remain. This will add a depth of flavor and thicken the stew a little.
- I forgo fresh tomatoes in the winter when I can't get them freshly picked from the vine, so instead, I used two cans of fire-roasted diced tomatoes.
- You can leave this simmering on the stove a few hours or just bring to a boil, cover and leave in a 300F oven.
- Don't forget to season to taste once everything is tender and ready to go!
What's the best cut of meat for making stew?
Chuck roast is your best bet when making stew. It's what I always use for this popular Pot Roast with Balsamic & Dijon, too. Chuck is a rather tough cut from the shoulder and neck area, which means it needs a long, slow cooking time. As it cooks, the connective tissue will break down, making it fork-tender.
Another great dish that uses stew meat is a beef tagine. This one is very popular and you can make it in the oven, no tagine pot required!
You don't need any side dishes to serve with this stew since it already has potatoes and vegetables. If you still wish to serve a vegetable on the side, something simple like Green Beans Almondine, oven-roasted asparagus or even Garlic & Parmesan Portobellos are good choices.
A good loaf of crusty bread is perfect for sopping up the rich gravy, or you can serve it directly in a bread bowl!
Italian Beef Stew
Italian Beef Stew can also be made in a slow-cooker on high for 4 hours.
Ingredients
- 2 lbs chuck roast, cut into 1-inch cubes.
- 2 tablespoon olive oil
- 1 lb crimini mushrooms, thickly sliced
- 2 large sweet onions, chopped
- 3 celery stalks, chopped
- 4 large carrots, peeled and cut into large rounds
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried sage
- 1 tablespoon dried basil
- 2 tbs minced garlic
- 2 cups dry red wine
- 1 heaping tablespoon tomato paste
- 2 tablespoon all-purpose flour
- 1 ½ lb red potatoes, cut into 1-inch pieces
- 4 large tomatoes, chopped or 2 cans fire-roasted diced tomatoes (with juice)
- 4 cups low-sodium beef stock
- 2 cups marinara or tomato sauce
- 1 teaspoon coarse salt (or to taste)
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat a dutch oven over high heat. Add the oil and sear the beef in batches until browned on all sides. Remove the beef and set aside.
- Add the mushrooms to the pan and cook, stirring occasionally, until their liquid has released then evaporated and the mushrooms have browned, about 6-7 minutes.
- Lower the heat to medium. Add the onions, celery, carrots, and herbs. Cook for about 5 minutes, stirring frequently. Add the garlic and cook for one minute more.
- Add the wine and deglaze the pot, scraping up any browned bits from the bottom. Cook until most of the liquid has been reduced. Stir in the tomato paste and flour; cook for a couple of minutes, stirring frequently.
- Stir in the tomatoes, beef stock, and tomato sauce. Add the beef back to the pot. Bring to a boil, then reduce the heat and simmer for about 2 ½ hours, then add the potatoes. Continue simmering the stew until the beef and potatoes tender and the sauce is thick. You can also transfer it to a slow cooker at this point and cook on high for 4 hours.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 554Total Fat: 23gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 95mgSodium: 1084mgCarbohydrates: 43gNet Carbohydrates: 36gFiber: 7gSugar: 16gProtein: 37g
This data was provided and calculated by Nutritionix.
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Mary M. Martinez says
I tried this recipe and it tasted AMAZING!!! Thank you so much for posting this!
Kristy Bernardo says
I'm so glad, Mary! Thanks so much for letting me know! 🙂
chef fazalina ismail says
Hi, I wonder if you like to share my homeland recipes and maybe we can have our cookery book combine together into 1 cook book so it can sell around the world...only a small idea of mine
Amy says
What cut of beef do you use to make this? Oh man 4 to 6 hours to cook this is really long, better for dinner or party.
the wicked noodle says
Hi Amy, the recipe calls for either top or bottom round. You'll typically have a longer cooking time with stews which is important not only to tenderize the meat but also to develop flavor. You're right, this recipe is definitely better for dinner or a party (but the leftovers will make for killer lunches, too)!
Frank - iblogjuicing says
thanks so much Kristy, that means a lot to me! Frank
Nancy/SpicieFoodie says
Kristy, the stew looks so comforting and mouthwatering. We are in the middle of a big snow storm this stew would be perfect tonight. Thanks for sharing the original and your changes to the recipe. Gorgeous photos too!:)
the wicked noodle says
Thanks so much, Nancy!
Jen Laceda | Tartine and Apron Strings says
So hearty! It makes me feel like I'm in a stone farm house somewhere in Tuscany. Not bad...LOL!
the wicked noodle says
Thanks Jen! xo
Frank - iblogjuicing says
Hi Kristy! I just wanted to tell you that I'm so impressed with your blog, you have an amazing site & I am looking forward to trying out your recipes, especially this one! Frank
the wicked noodle says
Thanks so much, Frank! I really appreciate that!
Frank - iblogjuicing says
Hi Kristy, you are very welcome & I have to tell you that your beef stew was absolutely delicious! Thanks again! Frank
the wicked noodle says
I'm so glad you enjoyed it, Frank! I'm off to check out your blog now - I've been juicing and I love it! xo
Frank - iblogjuicing says
Hi Kristy, my blog is a work in progress...that's awesome, thanks so much for checking it out! I'm working on making it look a bit better...Frank
the wicked noodle says
Frank, they're always a work in progress it seems! I think you're doing a great job, keep it up and don't hesitate to give me a shout anytime. Cheers!
lisaiscooking says
What a great late winter meal! This looks perfect for a family Sunday supper.
the wicked noodle says
Thanks, Lisa!
Sharon Whyte says
Yum! When I lived in Tuscany, we sometimes used white beans in the this hearty soup....either way, it's delicioso! My gkids love stew! Come visit! http://cookingwnana.wordpress.com/
Ashley - baker by nature says
I love meat and potato based dishes, especially in the dead of winter! I think I could easily polish off a whole pot of this in no time at all!
Brittany says
I love your photos Kristy. The rustic wood table and wine and background make the beef stew pop. I'm sure my fiance would LOVE this soup.
Natalie says
Such a hearty stew, It looks amazing.
the wicked noodle says
Thanks, Natalie!
Chung-Ah | Damn Delicious says
Oh man, this stew looks so hearty and comforting! I sure could use a bowl of this right now!
the wicked noodle says
Thanks, Chung-Ah!
john@kitchenriffs says
Great looking stew! And it's been years since I've made a recipe as-is! Well, except when it comes to baking - but that's really my wife's area of expertise. Really good stuff - thanks.
the wicked noodle says
Thanks John, I believe that about you!
Lynna says
The first time I had beef stew was when I went to college. It was only okay, but I bet yours is delicious with all that tender beef!
the wicked noodle says
Lynna, the sauce in this is so rich, you would love it!
Anna @ Crunchy Creamy Sweet says
You had me at red wine! 🙂 The last picture is GORGEOUS!!! xoxo
the wicked noodle says
Thanks Anna! xo
Laura (Tutti Dolci) says
This stew looks so good, Kristy! Plus you added red wine, and you can never go wrong with that :).
the wicked noodle says
Thanks Laura! It really is sooo yummy 🙂
Drew J Gilson says
When do you add the potatoes? Or when do you add the beef back in the pot? What is the olive oil used for? Otherwise this stew recipe is solid
Kristy Bernardo says
Well, that's embarrassing! I just recently updated this recipe and somehow left out those crucial instructions. I really appreciate you bringing it to my attention, and it's now fixed. Thank you, Drew!
Drew J Gilson says
Thank you. I added the potatoes way to soon. Oops! I will be making this again.i love stew and love cooking with red wine. By the way, I added one more pound of meat. My family and I are carnivores.
Kristy Bernardo says
I'm sure they'll be fine! I'm so glad you like the recipe. Another pound of meat sounds good; we're carnivores, too!