Italian Beef Stew with Roasted Mushrooms

Rich, cozy, and full of depth, this Italian beef stew is browned for maximum flavor, simmered with tomatoes, herbs, and red wine, and finished with a pan of roasted mushrooms for meaty texture and tons of extra flavor. The beef is dredged in seasoned flour before searing, and a touch of honey helps soften the acidity, resulting in a perfectly balanced bowl. Great for make-ahead, meal prep, and freezing.

I’ve been a little under the weather, and I couldn’t think of anything better to make… other than my chicken avgolemono soup. The beef cooks nice and slow with the vegetables in the light tomato based broth with herbs, and the little bit of work it takes to chop everything up is totally worth it. I recommend that you make the biggest batch you can because this keeps well in the fridge, tastes better every day, and everyone will keep going back to it.

Why will we want to eat this every day?

Juicy, fall-apart beef, Tender, sweet, savory.

Veggies and pillowy potatoes, Meaty, caramelized, Roasted mushrooms in Deep, rich, cozy.

Thick, herby, tomato stew.

What do I need to prepare the beef?

Beef chuck – chuck roast gives the best tenderness and flavor. Cut the roast into 2-inch chunks so that as it cooks and shrinks and shreds, there will still be good-sized chunks of beef.

Salt & freshly ground black pepper -I season the beef on both sides before flouring to make sure the seasoning sticks.

All-purpose flour -this helps the beef brown as you sear it and thickens the stew a bit. To keep the stew gluten-free, simply skip the flour. The stew will thicken as the potatoes cook and release their starch.

Olive oil – I prefer to use a high-quality oil with a great flavor to brown the beef and vegetables.

What’s in the stew base?

Olive oil -after browning the beef, I add more olive oil to the pot until there is enough to sauté the vegetables.

Onion -diced small to add great flavor and chunkiness to the stew.

Carrots – chopped small to blend well with the celery and onions, and add a bit of earthy sweetness to the stew.

Celery ribs -this is traditional for a beef stew, but it’s optional. If you like it, chop it into small pieces, like the carrots.

Garlic cloves -grated or minced to add that deep, aromatic, umami flavor to every bite.

Tomato paste -deepens the sweet tomato flavor.

Crushed tomatoes -or diced, if you prefer. If that’s all you have, you could also puree them.

Beef broth – this helps deglaze the pot and serves as a flavorful base for the stew gravy.

Dried oregano – besides the fact that this is my favorite herb, it’s an excellent pairing for beef and tomatoes, as it adds a rich, earthy, aromatic herbiness.

Dried thyme -or Italian seasoning, if you don’t have that on hand, since thyme is typically one of the herbs that make up Italian seasoning.

Bay leaf -if you don’t use bay leaves, you need to. It adds a deep, subtle, herby layer that really makes dishes like this feel complex and sophisticated.

Honey -the trick to a perfectly balanced beef stew! It offsets the acidity of the tomatoes while adding mild, deep sweetness. It’s so much better than using sugar, but if you don’t have it, it’s perfectly okay to use a pinch of sugar.

Salt and pepper – everyone has a different taste for saltiness, so add it by taste, a little at a time, until you get it just right.

Yukon Gold -or Russet potatoes, peeled and cubed to soak up the delicious broth and thicken it at the same time.

What do I need for the roasted mushrooms?

Cremini mushrooms -or button, sliced thinly or to the thickness you’d like in your stew.

Olive oil -you just need a drizzle to get them nice and caramelized while roasting.

Kosher salt & black pepper -to season the mushrooms as they cook, which builds the flavor of the stew once you add the mushrooms.

What could I put on top of my Italian beef stew?

Fresh parsley -chopped to garnish the pot or to garnish each bowl with fresh, green herb.

Grated Parmesan -this would be a great option, since it would add mild nutty cheesiness.

Feta cheese – of course, I think you can add feta to anything, but it would add salty, creamy bites to your stew. Here’s my favorite brand.

How do I get started?

How do I brown the beef?

Pat the beef dry. In a large bowl, combine salt, pepper, and flour. Add beef and toss to evenly dredge, shaking off excess. In a heavy pot or Dutch oven, heat two tablespoons of olive oil over medium-high heat. Brown the beef in batches on all sides, 6 to 8 minutes per batch, adding oil as needed. Transfer browned beef to a plate.

Do I sauté the veggies?

Reduce the heat to medium. Add two tablespoons of olive oil, then add the onion, carrots, and celery. Cook 5 minutes until softened. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1 minute.

How do I build the stew to simmer?

Deglaze with red wine, scraping up browned bits. Simmer for 2 minutes to reduce slightly. Add tomatoes, beef broth, honey, oregano, thyme, bay leaf, and the browned beef with juices. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 75 to 90 minutes, stirring occasionally, until the meat is very tender. Add broth if needed to maintain a stew consistency.

What’s the best way to roast mushrooms?

How do I pull it altogether?

Add the potatoes and roasted mushrooms to the stew. Continue simmering, uncovered, for 30-40 minutes, or until the potatoes and beef are tender enough to be pierced with a fork. Season to taste with salt and pepper.

Could I add more vegetables?

For a vegetable boost, stir in a handful of spinach or finely chopped kale at the end.

How do I make the stew sauce more like a gravy?

To make the stew thicker, simmer uncovered for the last 10 to 15 minutes to reduce, or mash a few chunks of potato or beef into the sauce.

What’s the best way to serve Italian beef stew?

Discard the bay leaf. Ladle into bowls, and top with parsley and Parmesan if using. I love to serve this with my stuffed cheesy bread rolls, and if you haven’t tried them, you need to make them as soon as possible. You could also serve this alongside or on top of polenta or mashed potatoes. Let me know how you serve it!

Can I make this ahead of time?

Stew tastes even better the next day. Cook fully, cool, and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.

How would I freeze my Italian beef stew?

Cool completely. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat over medium-low heat with a splash of broth.

What’s the best way to store it?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stovetop until it’s steaming hot. Adjust the seasoning after reheating, as flavors tend to mellow over time.

For the Beef

For the Stew Base

For the Roasted Mushrooms