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Northern Italian Beef Stew

Northern Italian Beef Stew

Karen Barris 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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4 h 50 m servings 476 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  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.


  • 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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Read all reviews 81
  1. 105 Ratings

Most helpful positive review

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...

Most helpful critical review

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 sa...

Most helpful
Most positive
Least positive

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...

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 ...

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 ...

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 b...

The taste, which is what we're all after in the first place, conveys a rich delicious broth with tender sweet vegetables and beef, making this stew a winner any day, although I reserve these mea...

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 ...

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...

I used a little over 2 pounds of stew meat, and I cut back the mushrooms to 1/2 pound. Other than these changes, I used the ingredients suggested by the recipe author. My stew meat was tender ...

I followed the recipe as is. I too used the stew meat as Sarah. My family & I very muched enjoyed this yummy stew. This recipe does make alot of stew. However, I'm okay with that. The only chang...

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