Italian Beef Stew


Why make a regular beef stew when you can make an Italian version with more flavor? It was a rainy day yesterday and there is almost nothing better on a rainy day then a hearty bowl of Italian Beef Stew. Yes, this recipe may seem like it has a hundred ingredients, but a lot of them are just herbs (most of which you probably already have on hand) and a bunch of fresh veggies. I decided to add mushrooms to this recipe as many Italian beef stew recipes call for them. I don’t cook with mushrooms very often because my husband will just sit there and pick them out and it is almost painful to watch him sit there and pick them out one by one, but every now and then I just have to have them and he just has to deal with it =). If you don’t like mushrooms, feel free to leave them out, there will still be plenty of other veggies. I think next time I make this I may just be a little lazier and toss it all in the slow cooker (skip the browning), then walk away and come back to dinner. I’m telling you though, this stew is completely delicious,  amazingly filling and I think it’s fair to say it passes as a healthy meal your whole family will love. And the beef, it’s the best part. That slow and low cooking makes it unbelievably tender. I may or may not have spooned a lot of pieces of the beef out of the pot … after I had already finished my two bowlfuls of stew =). Enjoy!

Italian Beef Stew

Italian Beef Stew 3


Italian Beef Stew

Yield: About 7 servings

Prep Time: 25 minutes
Cook Time: 4 hours 30 minutes


  • 3 stalks celery , chopped into 1/2-inch thick pieces (1 1/2 cups)
  • 1 large yellow onion , diced
  • 4 cloves garlic , finely minced
  • 5 Tbsp olive oil , divided
  • 2 1/2 lbs beef shoulder , chuck roast or rump roast, trimmed of fat and cut into 1-inch pieces
  • 1/3 cup all-purpose flour
  • salt and freshly ground black pepper
  • 4 cups low-sodium beef broth
  • 1 Tbsp red wine vinegar
  • 2 (15 oz) cans diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 3/4 tsp dried rosemary , crushed
  • 1/2 tsp dried marjoram
  • 2 bay leaves
  • 8 oz cremini mushroom , sliced (optional)
  • 4 medium carrots , chopped into 1/2-inch thick pieces (2 cups)
  • 1 1/2 lbs Russet potatoes , peeled and diced into 1-inch pieces
  • 3 Tbsp chopped fresh basil
  • 3 Tbsp chopped fresh parsley
  • Parmesan or Romano cheese , for serving (optional)


  1. Heat 1 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add celery and onion and saute 4 minutes. Add garlic and saute 1 minute longer. Pour mixture into a heat proof bowl and set aside.
  2. Place beef in a large resealable bag, add flour and season with salt and pepper (about 1 tsp salt and 1/2 tsp pepper). Seal bag and toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add half of the beef and cook tossing occasionally until beef has browned, about 4 - 5 minutes. Transfer browned beef to a plate then add another 1 Tbsp oil to pot and add remaining half of the beef and brown. Slowly add 1 cup broth and then add red wine vinegar and beef on plate and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, mushrooms and sauteed veggie mixture. Bring mixture just to a boil, stirring frequently. Season with salt and pepper to taste. Reduce heat to low, cover pot and simmer 1 1/2 hours, stirring occasionally. Add potatoes and carrots and cook about 1 1/2 longer until beef and veggies are very tender (I originally added the potatoes and carrots in at the beginning but decided they hold up better if added halfway through cooking).
  3. Serve warm sprinkled with fresh basil and parsley and parmesan if desired.
  4. Recipe Source: Cooking Classy


  • Brian: Thanks for sharing this recipe – it was delicious. Made it for a dinner party last night to rave reviews. Only thing I added was some corn starch to get it a bit thicker. Yum! April 8, 2013 at 1:04pm Reply

    • Jaclyn: I’m so glad to hear this got rave reviews =), thanks so much for your comment Brian! And the tip! April 9, 2013 at 8:30am Reply

  • JBL: You read my mind completely on this one. Wednesday morning I was thinking I want to make a good stew…and there it was when I opened your site.
    Not so different from what I normally do for a stew but it turned out delicious. I actually used diced pork shoulder instead of beef and some awesome fingerling potatoes.
    I can’t help but be addicted to your site. April 6, 2013 at 9:03pm Reply

    • Jaclyn: I’m so glad you are addicted to it =)! I’m glad you liked this stew too, the pork and fingerling potato variation sounds delicious! Thanks so much for your comment JBL! April 7, 2013 at 10:10pm Reply

  • Curry and Comfort: Would it be greedy if I ate right out of that fabulous pot of stew? That serving spoon looks so tempting. :) April 5, 2013 at 7:57pm Reply

    • Jaclyn: Of course not =). April 6, 2013 at 10:31am Reply

  • Stephanie Schan: I made this for dinner tonight! It was amazing! thanks for the recipe! April 4, 2013 at 3:39pm Reply

    • Jaclyn: I’m so glad you enjoyed this stew Stephanie! Thanks so much for your comment =)! April 4, 2013 at 4:59pm Reply

  • Donna Kyle: How many does this Beff stew receipe serve? April 4, 2013 at 1:08pm Reply

    • Jaclyn: Probably about 6 – 8 depending on how much you like. It filled my 6.5 quart pot about 3/4 of the way full. April 4, 2013 at 5:05pm Reply

  • Chung-Ah | Damn Delicious: Love this! it looks like a bowl of absolute comfort! April 3, 2013 at 10:29pm Reply

  • Monica: Keeping this recipe in my folder looks so delicious. April 3, 2013 at 5:56pm Reply

  • Julie Schwab: Hi Jaclyn! May I make a selfish request? Would you be able to add a picture to the recipe when we use your print option? I just love your pictures and it would be nice to have something included with the recipe. Keep up the fabulous work! God bless! Julie April 3, 2013 at 1:41pm Reply

    • Jaclyn: I considered it but I decided to keep it off just because I didn’t want an overload of pictures and wanted to keep things clean. Plus I was getting complaints about too much ink being used on my last site so tried to keep it to a minimum. Maybe somewhere in the future I may decide to add one :). Thank you for your nice comment Julie! April 14, 2013 at 3:38pm Reply

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