Northern Italian Beef Stew


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.

Prep Time:
30 mins
Cook Time:
4 hrs 20 mins
Total Time:
4 hrs 50 mins
8 servings


  • 2 tablespoons olive oil

  • 2 pounds lean top round, trimmed and cut into 1-inch cubes

  • 2 large sweet onions, diced

  • 2 cups large chunks of celery

  • 4 large carrots, peeled and cut into large rounds

  • 1 pound crimini mushrooms, sliced

  • 2 tablespoons minced garlic

  • 2 cups dry red wine

  • 4 large tomatoes, chopped

  • 1 ½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks

  • 1 tablespoon dried basil

  • 1 teaspoon dried thyme

  • 1 teaspoon dried marjoram

  • ½ teaspoon dried sage

  • 1 quart beef stock

  • 2 cups tomato sauce


  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.

    side view of a white ceramic bowl of beef stew garnished with a fresh thyme sprig

Cook's Note:

To create a soup from this stew, chop up vegetables and beef pieces into much smaller pieces and add vegetable stock or water until it resembles a soup. Simmer briefly, but not too high as it will make the soup extremely cloudy.

Nutrition Facts (per serving)

476 Calories
10g Fat
34g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 476
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 14%
Cholesterol 102mg 34%
Sodium 501mg 22%
Total Carbohydrate 34g 13%
Dietary Fiber 7g 26%
Total Sugars 11g
Protein 50g
Vitamin C 37mg 186%
Calcium 93mg 7%
Iron 7mg 39%
Potassium 1607mg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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