A favorite among the family is this hearty beef and vegetable stew that can be prepared in a slow cooker. If you do have leftovers, you may use it as the base for a fantastic beef soup.
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs 20 mins |
| Total Time: | 4 hrs 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
- To create a soup from this stew, chop the vegetables and beef pieces into much smaller pieces and add vegetable stock or water until it resembles a soup. Simmer briefly, but don’t let it boil, as it will make the soup extremely cloudy.
Nutrition Facts
| Calories | 476 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 7 g |
| Protein | 50 g |
| Saturated Fat | 3 g |
| Sodium | 501 mg |
| Sugars | 11 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
It’s easy to make and it’s great for a cold day with crusty bread.
Exquisite! Plate
Delicious! This recipe is a keeper, but I couldn’t afford the meat or the 3-4 hour stew time — I had to make it faster. Here’s how: I used plain old stew meat and seared it with olive oil in a dutch oven and then transferred it to a pressure cooker (on high) for 10 minutes. In the video, the cook salts the meat and sprinkles flour on it before searing. I did neither — that specificity does not appear in the recipe at all. After that, I followed the recipe, except I added an aging red pepper, and subbed tomato paste thinned with homemade beef stock for the tomato sauce. I also subbed beef stock for the wine and trumpet mushrooms for the Criminis. I chose to serve it over mashed potatoes instead of adding them to the stew. I used corn starch to thicken the sauce. And still, this is the most delicious beef stew I’ve ever eaten even with all my substitutions. I’m grateful that this dish did not call for salt (or, at least I didn’t know about it) — all your heart-healthy readers appreciate that.
Wow this turned out fantastic! I didn’t have all of the spices or tomato sauce so I used 1-3/4 Tbsp of Italian spice blend and organic marinara sauce and I didn’t use any salt. Stew meat was regular and mushrooms regular white medium size didn’t slice them. Regardless I’m definitely going to make this again! Thanks! E
Used London Broil. Used a good Merlot wine. The smell of this stew cooking was torture. Simmered for 4 hours. Served with Drop cheddar biscuits. Winner for sure.
Superb! I had 1.75 lbs of beef and followed recipe except I added 2 dashes of Cayenne, a hefty bunch of my fav spice , Herb de Provence, along with S and P as needed and Sage. It’s slimmering now- smells and tastes wonderful. Needs longer for beef to get more “fall off the fork”. This is a keeper!
Oh, wow! I have been making stew my whole life and I have never had such delicious stew. It was just missing salt. I followed the recipe exactly except I used dry herbs instead of fresh. This recipe is a keeper.
Very disappointed in this recipe and won’t be making again. After our anniversary trip to Italy was canceled due to the pandemic, I decided to find different Italian recipes to make so we could pretend we were there. I’d be furious if this was served to me at an Italian cafe. I made exactly as directed (so much chopping!) and was surprised at how VERY bland it turned out. I added a ton of salt and pepper just so I could eat at least one bowl. I don’t know what I’m going to do with all the leftovers??
I didn’t have tomatoes or wine so I substituted them with paste & wine vinegar. Turned out very good.
This is a great stew but be careful go by the video instructions. If you rely on the printed recipe you will miss what I think is a very important step and ingredient. The beef cubes are floured in the video but this is not mentioned in the written instructions and ingredients.
I made this with the intent of serving it to guests. It was so bland I just couldn’t. I froze it and decided it was time to get it out of the freezer instead of passing it over one more time. Iadded Worcestershire sauce today. It vastly improved it and I thickened it with cornstarch to make it hearty. I try to make recipes the first time according to the recipe but this wasn’t something I’d eat without fixing.
This was okay.
Fantastic! I followed Sarah Jo’s crockpot suggestions
It was really good! I made changes since I didn’t have everything so it was kind of like a beef veggie soup. Meat was frozen so no browning or red wine. Also no marjoram or sage so I added some oregano. No fresh tomatoes so I used 2 cans of diced with fire roasted garlic. Definitely gonna make again.
Delicious! Just like my Italian mama used to make. Even better the next day.
outstanding beef stew. Changes not needed. It does make a lot so halve the recipe unless you have a big group to feed or like lots of leftovers.
Excellent recipe. The only change I made was to use two cups chicken broth and two cups beef broth instead of all beef broth. The stew was done in 4 hours, and I removed the lid and simmered for another half hour to thicken the sauce. This is now my beef stew recipe.
I will never make beef stew any other way! Loved it…I did add a sprig of fresh oregano and a bay leaf…..
This stew reminded me of my grandmother’s. So incredibly good! Makes a lot!
I’ve made this recipe several times and it is a winner. There’s a few things that I like to do differently. First in the prep I purée one of the onions and half of the celery in my food processor. I find it seems to help thicken the broth. I like garlic and add three or four cloves more to the sauté step. I also use a large can 28oz of chopped tomatoes and omit the tomato sauce. I’ve made it this way the last few times. I’ve made it exactly as the recipe states and it’s equally good.
Instead of adding tomato sauce I used 2 cans of Stewed Tomatoes. I also added the potatoes the last 30 mins instead of when the beef was added. We also added frozen peas (10oz) in the last few minutes. My family loved it. It was a big hit.