Recipe by 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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lean top round, trimmed and cut into 1-inch cubes
sweet onions, diced
large chunks of celery
carrots, peeled and cut into large rounds
crimini mushrooms, sliced
dry red wine
1 1/2 pounds
red potatoes (such as Red Bliss), cut into 1-inch chunks
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.
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
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.
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!
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.
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!
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.
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 change was after cooking the vegetables, I put the cooked beef in the crockpot & added the vegetables in the crockpot. I cooked it in the crockpot for 4 hours. We like to season our soups/stews once it's in our bowls. My son used Tony's (cajun seasoning) in his bowl. I used a small amount of sea salt & Chalulah (almost like Tobasco, but much better taste).
* Percent Daily Values are based on a 2,000 calorie diet.
Northern Italian Beef Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 92
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