For a richer flavor, consider using bone-in beef chuck roast instead of top round. You may need to increase the cooking time to ensure the beef is fall-apart tender. If you prefer a smoother sauce, you can use an immersion blender to partially blend the stew at the end of the cooking time. Be careful not to over-blend. This stew is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Northern Italian Beef Stew
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PREP TIME30 mins
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COOK TIME4 hrs 20 mins
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TOTAL TIME4 hrs 50 mins
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SERVING8 People
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VIEWS751
Transport yourself to the heart of Italy with this rich and comforting beef stew. Slow-cooked to perfection, the tender beef and vibrant vegetables meld together in a symphony of flavors, creating a dish that's both rustic and refined. It is a hearty dish that warms you from the inside out, and also makes an incredible base for a robust beef soup if you happen to have any leftover.
Ingridients
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Nutrition
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Carbohydrate34 g
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Cholesterol102 mg
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Fiber7 g
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Protein50 g
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Saturated Fat3 g
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Sodium501 mg
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Sugar11 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Heat olive oil in a large skillet or Dutch oven over medium-high heat. (2 minutes)
02 Step
Recipe View Working in batches, sear the beef cubes until browned on all sides, about 5 minutes per batch. Remove the browned beef to a plate lined with paper towels, leaving the skillet over heat and retaining the flavorful beef drippings.
03 Step
Recipe View Add the diced onions, celery, and carrots to the skillet and cook, stirring occasionally, until they begin to soften, about 2-3 minutes. Stir in the sliced mushrooms and minced garlic and cook for another 1-2 minutes, until fragrant.
04 Step
Recipe View Pour the red wine into the pan, increasing the heat slightly. Bring the wine to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated and the mixture is slightly thickened, about 7-10 minutes.
05 Step
Recipe View Stir in the chopped tomatoes, then return the browned beef to the skillet. Add the red potatoes, dried basil, thyme, marjoram, and sage. Pour in the beef stock and tomato sauce, ensuring the beef and vegetables are mostly submerged in liquid. Bring the mixture to a gentle simmer.
06 Step
Recipe View Reduce the heat to low, cover the skillet or Dutch oven, and simmer gently for 4-6 hours, or until the beef is very tender and the sauce has thickened to your liking. Stir occasionally to prevent sticking. Taste and adjust seasoning as needed.
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RECIPE REVIEWS
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Please Rate
Delphine Wolff
Jun 19, 2025This stew is amazing! The flavors are so deep and complex, and the beef is incredibly tender. My family loved it!
Vidal West
Jul 1, 2023I added a bay leaf and a splash of balsamic vinegar for extra flavor. It was delicious!
Manuel Emard
Apr 12, 2023I made this stew in my slow cooker and it turned out perfectly. It's a great recipe for a cold winter day.