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


  • 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

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

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

  • 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

  • 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

  • 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

  • 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

  • Nicki: Wonderful!! Even better than the stew my mom makes. My entire family loved the smells while it was cooking and the tastes of this filling dish. It’s a keeper! April 10, 2013 at 6:45pm Reply

    • Jaclyn: Now that’s an awesome compliment – it’s hard to beat a mom’s recipe :). Thanks so much for you comment Nicki. I’m so glad your family enjoyed! April 14, 2013 at 5:06pm Reply

  • Around the Web: Beef Stew | SocialCafe Magazine: […] Italian Beef Stew by Cooking Classy […] April 14, 2013 at 10:17am Reply

  • Leah: Curious – my husband can’t eat gluten, and I know all stews everywhere call for coating the beef in flour before sauteing, but is it absolutely necessary to do that? What would happen if I didn’t? I soooo want to make this. Yummm. April 18, 2013 at 2:33pm Reply

    • Jaclyn: It helps with the browning and it also thickens the soup, I think you’d be fine not to use it but I’d recommend adding in a bit of cornstarch mixed with an equal amount water for thickening. Hope that helps! April 18, 2013 at 5:51pm Reply

      • Katie: I substitute Tapioca Flour instead of regular fluid, since I’m gf and it works fabulously. It’s my favorite beef stew recipe! November 4, 2016 at 6:20pm Reply

        • Katie: Errr, flour, darn autocorrect! November 4, 2016 at 6:20pm Reply

        • Jaclyn: Glad the sub. worked for you! Thanks for your feedback Katie! November 5, 2016 at 8:13am Reply

  • Linsey: Yum that looks so good! I know this isnt very traditional, but i have 2 questions for you:
    1) How can i make this dish spicy?
    2) Can this be prepared in a crock pot?

    *drooling over your pictures* April 24, 2013 at 2:33pm Reply

    • Jaclyn: Yes you could definitely make this spicy with red pepper flakes and yes I think it could be made in the crock pot. If you try it in the slow cooker let me know how it goes please :) I think I’m going to try it that way next time. I hope you love it! April 24, 2013 at 2:35pm Reply

      • Caitlin: Hi Jaclyn :)
        Did you ever get a chance to try this recipe in the slow cooker? It looks so delicious and it’s one of my favorite things to use my slow cooker whenever I can.

        By the way, I’ve tried a few of your recipes out so far, they’ve all been absolutely wonderful and I’m so thankful I found your site. I’m still quite a beginner, but my boyfriend thinks I’m the best cook now, all thanks to you and your recipes! :)

        You rock girl! October 28, 2015 at 1:28pm Reply

  • Meredith: Another success from your blog! Your recipes have been in our weekly dinner rotation for the past few weeks, and they all have been amazing. I made this last night with some left over rump roast so my hubby and I would pre-made dinners for the rest of the work week. This re-heated very nicely, and the beef had a great flavor from all of the seasonings! Kuddos! April 24, 2013 at 2:54pm Reply

    • Jaclyn: That is great to hear Meredith! I’m so glad you’ve liked the recipes you’ve tried! Thanks so much for your comment! April 24, 2013 at 6:55pm Reply

  • Maura: This looks so delish; I’m making it right now! I have a sneaky way to get mushrooms into my soups (my husband likes them, but my kids say “eww”). I buy dried mushrooms and turn them into powder in a small food processor. Your husband will say “What is that great flavor?” ;-) May 26, 2013 at 9:44am Reply

    • Jaclyn: That’s a very cool idea :)! I love that, how they’ll say what is that great flavor just because they don’t see them in there :). Thanks for the tip I hope you like this stew! May 26, 2013 at 8:37pm Reply

  • Kristin Maier: Just wondering… I usually add the veggies 30 minutes prior to eating. Do your potatoes and veggies go soft adding letting them simmer for 3-4 hours? May 30, 2013 at 2:17pm Reply

    • Jaclyn: Yes, but I consider it soft in a good way. They don’t seem mushy and gross soft if that’s what you are wondering. May 30, 2013 at 8:18pm Reply

  • Linda from NJ: I seen this recipe on Pinterest and it looked so good I had to try it and did tonight. It was amazing!! Thank you for sharing the recipe. Wonderful combination of flavors. This recipe is a keeper!! June 17, 2013 at 5:21pm Reply

    • Jaclyn: I’m so happy to hear you liked this stew Linda! Thanks so much for leaving a comment! June 17, 2013 at 8:08pm Reply

  • Amy: Oh my word. Made this yesterday for dinner and just had it again tonight. It’s absolutely marvelous!!! July 19, 2013 at 7:26pm Reply

  • Aly: Such a beautiful looking stew! I am saving this for a cold day. :) August 16, 2013 at 9:39pm Reply

  • Jan: Did you ever try it in the crock pot? How long did you cook it? High or low? THANKS! September 4, 2013 at 8:54pm Reply

    • Jaclyn: I haven’t yet – thanks for the reminder though! I would cook it on low for more tender beef and probably 6 – 8 hours. September 4, 2013 at 9:28pm Reply

  • Andrya: This was my first time attempting stew on the stove top and what a success! I find meat gets chewy when done in the crock pot, but this meat was fall apart tender! I used beef stewing cubes for it and it was perfect! September 23, 2013 at 9:20am Reply

    • Jaclyn: I’m so happy to hear you liked this stew Andrya – and that your meat was tender. Thanks for leaving a comment! September 23, 2013 at 2:52pm Reply

  • Niel: What will be the cooking time if i already cooked the beef in the pressure cooker until tender? October 14, 2013 at 2:39am Reply

    • Jaclyn: Just as long as it takes for the vegetables to soften and the soup to thicken. October 14, 2013 at 8:08pm Reply

  • Kasandra: If making in the crock pot would I just put everything in at once or follow this the same? October 22, 2013 at 11:29am Reply

    • Jaclyn: Yes I’d probably add it all at once except the fresh basil, parsley and cheese. Hope you love it! October 26, 2013 at 7:46am Reply

  • Kelly: Made this tonight…fantastic! A bit labor intensive, but worth it if you have the time and then there’s plenty for leftovers (if feeding a family of 4). Lots of flavor and so comforting on a cold fall night! October 24, 2013 at 6:16pm Reply

    • Jaclyn: I”m so glad your family liked this stew Kelly! Thanks for taking the time to leave a comment! October 29, 2013 at 7:41pm Reply

  • Sandra: How can I up the quantity it serves?? Double on everything? Will it fit in a crockpot, as I need to bring it in at work for pot luck :) November 12, 2013 at 4:19pm Reply

    • Jaclyn: I don’t think it would quite fit in a standard 6 or 7 quart crockpot, one of the extra large ones probably :). What I’d recommend is just borrowing a second crockpot from someone else and doing two batches. November 15, 2013 at 7:37pm Reply

  • alana: This recipe is soooo good!!!!!!!! Thank u so much for sharing it! Cant wait for more soup posts:)))) December 11, 2013 at 5:00pm Reply

    • Jaclyn: I’m so glad you like this Stew Alana! Thanks for all your comments :)! December 11, 2013 at 6:48pm Reply

  • Sharon: This is super good. Required a good deal of prep cutting everything up. I didn’t have the fresh seasonings-just dry-added them in with the rest all at one time. January 17, 2014 at 1:17pm Reply

    • Jaclyn: Thanks for your feedback Sharon! I’m so glad you liked it! January 17, 2014 at 5:44pm Reply

  • Justine: The soup was amazing. Everyone loved it. March 14, 2014 at 11:49am Reply

    • Jaclyn: Thanks for letting me know it was enjoyed Justine! So glad it was! March 23, 2014 at 5:08pm Reply

  • Italian Beef Stew | Decanterbury Tales: […] (Inspired by this recipe on Cooking Classy) […] March 17, 2014 at 5:43pm Reply

  • I never really think of St. Paddy’s day as Stew day | MommyDo: […] through the day yesterday. If you’re like me, and are now craving stew, try this recipe for Italian Beef stew from Cooking Classy. It’s March 18 so you don’t have to worry about the non-Irish […] March 18, 2014 at 9:27am Reply

  • Peter G. Underwood: I’m going to try cooking this is a potjie — a three-legged cast-iron pot — over an open fire. This type of pot is often used in South Africa for outdoors cooking and success depends on slow cooking and careful layering of the ingredients. Friday is Human Rights Day — a public holiday here — so should provide the time and company to encourage me! March 19, 2014 at 7:52am Reply

    • Jaclyn: I hope you loved it Peter :)! March 23, 2014 at 6:33pm Reply

      • Peter G. Underwood: It was excellent! I used seasoned chickpea flour to coat the meat, to avoid gluten content and herbs, fresh from the garden rather than dried. I also added two cans of Cannellini beans to lower the Glycaemic Index of the dish. March 23, 2014 at 11:54pm Reply

        • Jaclyn: I’m glad you were able to make this gluten free and I’m happy to hear you enjoyed it! Fresh herbs are the best :)! March 24, 2014 at 6:27pm Reply

  • Sara: One of the best stews I have ever tasted! We love it! Made it in the crock pot and the beef melted in our mouths. Great flavours – thanks for sharing! October 15, 2014 at 10:07am Reply

  • Jess: This recipe is so good. I have cooked this stew a few times. I used hamburger and even turkey meat to make a quicker version of it and it still turned out delicious. December 8, 2014 at 8:49pm Reply

  • Jade: Looks delish! What kind of side could you serve this with? December 9, 2014 at 2:43pm Reply

  • Melanie: Hello! This looks so delish as I’m sitting in 15 degree winter weather. I’m assuming this could be frozen? January 7, 2015 at 3:56pm Reply

    • Jaclyn: So am I brrrr! I haven’t yet tried but I think it should freeze okay. January 7, 2015 at 5:16pm Reply

  • Leina: Hi Jaclyn! I have a question. I saw you wrote that next time you were going to try and make it in the slow cooker. Did you? Thats’ how I need to make it and I’m wondering what I need to do different. You said to skip the browning, does that mean of the veggies or the beef or both? Do I just through all these ingredients in the slow cooker at the same time and cooker on low for 4-5 hours? I can’t wait to make this :O) January 21, 2015 at 1:14am Reply

    • Jaclyn: I havne’t tried it in the slow cooker yet, I actually totally forgot :). Thanks for the reminder. You could do either you prefer, you can brown the roast and saute the veggies first but when I do slow cooker recipes I’m usually lazy about it and skip it. And yes I’d imagine it would be about 5 hours on low. February 5, 2015 at 6:41pm Reply

  • Ginny: trying this recipe tonight. Wondering what your recommendations are for cooking it in a Dutch oven in the oven. Temp? How long? Thanks. January 28, 2015 at 11:18am Reply

    • Jaclyn: I’ve never tried in the oven so I can’t say for sure. January 28, 2015 at 11:41am Reply

  • Christine Doze: I was afraid to try this recipe because there are so many ingredients and it looked complicated. But it is NOT! It was very easy to make and it was delicious. I got so many compliments how good it was. It even tasted better the next day as the ingredients married together. Thank you for this wonderfulrecipe. March 9, 2015 at 11:25am Reply

  • Ellie Silva: I made this recipe a few days ago for a cold Texas night and my family loved it. I didn’t change anything on it. Thank you very much for sharing it. March 19, 2015 at 8:45pm Reply

    • Jaclyn: You’re very welcome! I’m so glad you liked it Ellie! March 19, 2015 at 9:44pm Reply

  • Patti: I love the depth of flavor an earthy red wine brings to a stew. If I used should I cut the vinegar altogether? Thanks! August 11, 2015 at 10:22pm Reply

    • Jaclyn: Yes I would. I hope you love this! August 12, 2015 at 11:26am Reply

  • Elaine: Hi, I came across your site a month or so ago, and am LOVING it! Thank you for some great recipes!
    I have a question about the beef stew recipe: when I’ve made stew I usually cook the meat for 3 hours or until tender, and add the potatoes, carrots, etc.(except for the onions and garlic)during the last 30-40 minutes or so, so they don’t get mushy and fall apart. With your recipe adding them at the beginning of cooking time, how is the consistency? Thanks so much! I am making this tonight! August 17, 2015 at 10:13am Reply

  • Kim: I made this last night for dinner, just for my husband and myself. I cook for a living. This was very good !! I really liked it. Of course, had quite a bit left over. Going to freeze the rest of it, but I’m having Some for lunch. You know, once it sits over night, it’s always better the next day !!!! I used fresh Italian parsley. I cut ALL ingredients in smaller pieces, including the beef. Ready in about 2 hours. Just to mention, was going to use stew meat, and chose small rump roast. RUMP ROAST ! 2 pkgs. stew meat, almost 10.00. Rump roast 14.00. Worth it. More work, but worth it. Good groceries !! Thank you !!! August 21, 2015 at 6:23am Reply

  • Amy Walker: Made this tonight and it was AMAZING! Definitely a keeper for our home. We were looking for something savory and hearty on a cold, snowy night…. perfect! Thanks for sharing it! November 16, 2015 at 8:57pm Reply

  • mary: I made this tonight and loved it! The meat was tender and it was very flavorful with all of the herbs. I added a couple of tablespoons of red wine for deeper flavor. February 2, 2016 at 8:19pm Reply

  • Carrisa: Just made this and LOVED it! Thank you! October 11, 2016 at 5:58pm Reply

  • KT: Can you make the stew ahead and freeze? If so, would you recommend freezing before the step where you add potato and carrots? September 23, 2017 at 11:41pm Reply

  • Char: Can you make this in the oven ? November 21, 2017 at 4:09am Reply

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