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Northern Italian Beef Stew

Northern Italian Beef Stew

  • Prep

    30 m
  • Cook

    4 h 20 m
  • Ready In

    4 h 50 m
Chef Karen Calabro

Chef Karen Calabro

This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 49.9 g
  • 100%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
  2. Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
  3. Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
  4. Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
  5. Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
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Reviews

Sarah Jo
48

Sarah Jo

9/21/2012

I used two and a half pounds of stew meat because honestly, I can't afford top round. I also used sliced baby bella mushrooms instead of crimini. I did not have time to make this in a dutch oven. I browned the meat in the oil, then added it to my crockpot with the celery and the carrots. I then sauteed the onions and garlic in the drippings with a little butter until the onions turned translucent, then I deglazed the pan with the wine. I poured all of it into the crockpot, then added the tomatoes, potatoes, spices, beef stock and tomato sauce. I let this cook all day until my family got home. I made homemade yeast rolls to go with. This was one of the best stews I've ever made. It's got a beef burgundy feel to it, it's rich and decadent tasting. I had a big bowl when I got home from work and it was like eating a big hug. EXCELLENT recipe.

Leina
21

Leina

10/16/2012

Delicious! I didn't have fresh tomatoes, so I used canned diced. Also, I didn't have all the herbs recommended, so I used dried Rosemary, Thyme and Basil. Used Chiati for the red wine and it went beautifully with the finished product. Best beef stew I have ever made! Such an easy recipe too! My husband loved it!

naples34102
20

naples34102

11/11/2013

Big and hearty, with a beefy tomato taste. Rich and robust, satisfying, stick to your ribs good. Other than coating the meat in flour first, I made no changes to the recipe. I had my doubts that 4-6 hours simmering was necessary and even thought it might work against this dish, but I chose to follow the directions. After two hours I was ready to call it quits but let it go another hour – and shouldn’t have. By this time, three hours, the meat had broken down and started to fall apart into small pieces. I would have much preferred a stew with good-sized chunks of meat. Four stars rather than five for directions that essentially took this backward as it overcooked. After two hours it seemed to have reached a turning point and lost quality beyond that. An hour and a half to two hours would have resulted in tender meat that still held its shape.

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