Here is an easy and comforting Italian beef stew recipe that your whole family will love. It’s a simple recipe that’s perfect for a weeknight dinner served with some warm crusty bread. This hearty beef stew is made with seasonal vegetables and is packed with all the good stuff!

 

This rustic beef stew made with Italian flavors is a great fall dish. Here are a few reasons for you to try this recipe at home:

• Similar to my Greek beef stew, this dish is packed with delicious flavors and every bit of beef is so tender that it feels like it melts in your mouth. 
• Just like our ground beef stew, this is an easy recipe that’s made with wholesome ingredients. It’s healthy and is perfect for lunch or dinner.
• You can prepare a large batch of this homemade beef stew and enjoy it through the week. It also freezes very well.

Top 3 Tips To Tenderize Stew Beef

Nothing is worse than spending time to make the perfect beef stew and end up with rubbery meat that’s not tender at all. To make sure you end up with tender beef stew, here are a few tips you should note:

1. The Cut Matters: Make sure to get the right cut of beef which is chuck in this recipe.
2. Always Sear: Take the time to sear the beef until it’s fully brown on all sides. This will keep the moisture in and will also make the stew very flavorful. It might take some time to do this, and you might end up searing the beef in batches, but I promise it makes all the difference. I use this technic to make Stifado which gives me the most delicious stew with super tender beef.
3. Don’t Rush It: Give your stew enough time to cook. If cooking on a stove top, making beef stew could take anywhere between one to two hours. Cook the beef stew on medium low heat and let it simmer gently for maximum flavor and tender meat. 

Ingredients

• Olive oil: My preference is always extra virgin olive oil. In addition to tasting good, it also has a lot of health benefits.
• Onion and garlic: These would be the base of the soup, you can also add shallots if preferred.
• Beef: The cut we use in this recipe is chuck which consists parts of neck, shoulder blade and upper arm. It’s not too fatty which I love.
• Vegetables: You need carrots, potatoes and mushrooms for this recipe. If you’re not a fan of carrots or mushrooms, you can leave them out. It’s important to cut the vegetable into chunks so they don’t get mushy when cooked.
• Spices: This recipe calls for dried rosemary, oregano, salt and pepper. If you like the beef stew spicy, add some cayenne pepper as well.
• Crushed tomatoes: I used Muir Glen Organic Crushed Tomatoes with Basil to make this easy beef stew. Crushed Tomatoes have such bright and fresh taste and the basil adds a nice and light herbal flavor. Its rustic and chunky texture is the perfect base for this Italian beef stew.
• Stock: You can use homemade or store-bought vegetable or beef stock.

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How To Make Italian Beef Stew

Sauté the onion and garlic in a large Dutch oven over medium heat.

Add in the beef and sear it until it’s perfectly brown on all sides. This ensures that the beef will get juicy and tender. Don’t crowd the pot, if all the pieces don’t fit in one layer, then sear the meat in batches.

Add the carrots, spices and potatoes to the beef and stir well.

Finally, add the mushrooms, crushed tomatoes and stock. Once you add the stock, scrape the bottom of the pot to mix the brown bits with the stock. Those brown bits contain so much flavor for the beef stew. 

Bring to a boil and let it simmer on medium low for one hour to one hour and a half until the beef is fully cooked. 

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Make This Recipe In The Slow Cooker Or The Instant Pot

To make slow cooker beef stew first you need to sauté onion and garlic in a pan. Add in the beef and sear it until it’s brown on all sides.

Place the beef and onion in the slow cooker and add the carrots, spices, potatoes, mushrooms, crushed tomatoes and vegetable stock to the slow cooker as well. Cook on high for 3-4 hours on high or 7-8 hours on low. 

If you’re in a hurry, pressure cooker beef stew is the way to go:

• Press the “sauté” function and sauté the onion and garlic with some olive oil in the instant pot.
• Add in the beef and sauté until the beef is completely brown on all sides. Add in the carrots, spices and potatoes. Stir well and then add in the mushrooms and crushed tomatoes.
• Finally add the vegetable stock but make sure to add the amount or stock you want to have at the end of the cooking since it won’t evaporate in the instant pot.
• Press “cancel” and then press “pressure cook”. Set the time for 25 minutes and once the cooking time is done, let the pressure release naturally for then minutes and then do a quick release. 

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Serving Suggestions

I suggest you serve this Italian beef stew with some bread such as ciabatta or focaccia, mashed potatoes or some homemade polenta. 

Storage

Store the leftovers in an airtight container and refrigerate for up to 5 days. You can reheat the stew in the microwave or in a saucepan over medium heat.

This easy Italian beef stew freezes beautifully. Freeze the leftovers in an airtight container and freeze for up to 3 months. To serve, you can either microwave the beef stew or place the frozen beef stew in a pot and heat it over medium low heat until fully heated through. 

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Frequently Asked Questions

Mediterranean stews to try

All Recipes

Chicken Stew Recipe – Turkish Style

Greek Recipes

Stifado (Greek Beef Stew)

Vegetarian

Vegan Eggplant Chickpea Stew Recipe

Beef and Lamb

Ground Beef Stew, Turkish Style

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This post has been sponsored by Muir Glen. All thoughts and opinions are my own.