beef · slow cooker · soup

Italian Beef Stew

Hello, all!

It’s been a hot minute since my last post. There’s good reason for that…or, actually, a bad reason for that: I had coronavirus.

I’ve been bed-ridden for more than a week and only just now started to feel better. I’m one of the lucky ones, though. I had a relatively mild case and my main symptoms were headaches and fatigue.

I haven’t been cooking much since my diagnosis (my wonderful husband has been cooking instead) but I do have quite a few recipes backed up on my camera. This is one of those meals I made long before I got sick.

Beef stew is the quintessential American meal for the winter. I usually make my beef stew with potatoes and carrots and all the wonderful nostalgia mixed in between. This recipe is different. Instead of potatoes, there’s a rich tomato broth the beef and vegetables mix with for this wonderful Italian taste.

I added little cioppino onions and mushrooms for an enhanced flavor of this beef stew. It’s delectable, rich, and extremely filling.

If you’re tired of the same old beef stew than this recipe is for you. If you just want a really good dinner, than this one is for you, too.


Italian Beef Stew

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A simple, slow cooked beef stew with Italian flavors and seasonings.


  • 3 sliced bacon, chopped
  • 1 TBS. olive oil
  • 2 pounds beef stew meat
  • 3 cups baby portobello mushrooms, chopped
  • 1 cup pearl or cioppino onions
  • 1 cup carrots, sliced
  • 1 cup red wine
  • 1 (15 oz) can diced tomatoes, undrained
  • 1/4 cup tomato paste
  • 1 TBS. rosemary
  • 1/2 tsp. sugar
  • 1 cup beef broth
  • 2 TBS. all-purpose flour
  • Hot cooked pasta, for serving


  1. In a large skillet, cook bacon until crispy. Remove to a paper towel lined plate to drain. Add olive oil to bacon drippings.
  2. Season beef with salt and pepper and dredge in a little bit of flour. Cook beef in hot oil over medium high heat until browned on all sides. Place in a slow cooker.
  3. Add bacon, mushrooms, onions, carrots, wine, tomatoes, tomato paste, rosemary and sugar. Pour beef broth over the top and cover and cook on low for 7-8 hours.
  4. Serve stew over hot cooked pasta.

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