Northern Italian Beef Stew Recipe - Allrecipes.com
Northern Italian Beef Stew Recipe
  • READY IN ABOUT 5 hrs

Northern Italian Beef Stew

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 4 hrs 20 mins
  • READY IN 4 hrs 50 mins

Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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.

 
Most Helpful Critical Review
Jan 12, 2013

I don't think I would make this again, serves at least 12 and on the expensive side to make. It really needs salt and pepper. Filled my crockpot to the top. Took at least 6 hours to cook. Add salt an pepper to taste and a little Worcestershire to taste also

 
Oct 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!

 
Nov 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.

 
Dec 01, 2012

I tried this recipe for the first time a few weeks ago. We were pleasantly surprised at how flavorful it was; we loved it so much that I am making it again today. This will be our favorite go to throughout the winter season. We did add a few other vegetables that we had around the house; this recipe easily lends itself to being tweaked to each persons liking. Having a recipe that uses such affordable cuts of meat make it even more appealing to a single income family like us; you could throw in some rice or a pasta and stretch it even that much further. Thank you so much chef Karen for this wonderful meal.

 
Jan 20, 2013

I really liked this!! I did as Sarah suggested and used stew meat! Finished up in the crock! 4 .5 hours on low! Will def make again! Only other change was in my spices..... Used an Italian blend in lieu of the above and added 2 bay leaves while in the crock!

 
Nov 22, 2013

Made this up as posted - wonderful beef stew. It's a bit of work to get the prep done but the results are well worth the effort. I may have cut the beef and potatoes a bit smaller than 1 inch and with the 4 hour cooking time they were more than done, but still intact. I will keep closer to the 1 inch recommendation next time. One tip I saw somewhere that was helpful was to freeze the round steak for 15-30 minutes (not frozen hard) to make cutting it easier and it worked great.

 
Mar 27, 2013

Excellent combination/ratio of beef/red wine/tomato. The rich broth and mushrooms made this really special. We loved it.

 

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Nutrition

  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 49.9 g
  • 100%
  • Sodium
  • 500 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Chef Karen Calabro
10 Followers 2 Saved Recipes
 
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