Beef Italian Stew

This Italian stew is one of my favorite easy comfort meals. It's super savory and packed with tender beef and pancetta, rich tomato flavor, veggies, and Italian seasonings. A cozy classic!

Why You’ll Love This Beef Stew with Tomatoes

If you’re anything like me, there’s nothing more comforting than walking into your kitchen after a long day to the smell of something warm and savory bubbling away in the slow cooker. This Italian beef stew is packed with bold tomatoes, aromatic vegetables, pancetta, and red wine for a meal that tastes like it simmered all day… because it did! 

What makes this stew even more special is how it simplifies a dish that might otherwise feel like a weekend-only project. With just 15 minutes of prep and a handful of pantry staples, you’ll have a deeply satisfying dinner that practically cooks itself. This beef mushroom stew will fit your mood, your cravings, and your schedule. Here’s why this recipe’s a keeper:

• Total comfort food
• Big, bold Italian flavors
• Easy, no-fuss ingredients
• Family-friendly and meal prep-ready

Ingredient Information And Substitutions

• Pancetta- Gives a salty, smoky flavor. Bacon or prosciutto are great substitutes.
• Stew beef- Chuck roast or bottom round is the best cut of beef for stew. But most butchers and meat sections have pre-packaged "stew meat" that's perfect for this type of recipe — and it's already cubed.
• Olive oil- Adds richness and helps brown ingredients. You can use avocado or vegetable oil instead.
• Veggies- Carrots and onion are classics, and mushrooms add to the savory notes. I also like to include peas and Italian flat beans (or green beans) — fresh or frozen work for either.
• Garlic- Freshly minced gives a punch of flavor, but garlic powder works in a pinch.
• Diced tomatoes- For extra smokiness and "simmered all day" flavor, try fire-roasted diced tomatoes.
• Tomato paste- Intensifies tomato flavor and helps thicken the stew.
• Beef broth- Chicken broth is the next best substitute, but add a splash of Worcestershire for more "umami" flavor.
• Red wine- Adds depth and richness- the alcohol cooks off. Swap with extra beef broth if you prefer no alcohol.
• Flour- Helps with searing the beef and locking in the juices, and the extra helps thicken the stew. Use a cornstarch slurry for thickening if a gluten-free option needed.
• Salt & black pepper- Enhances all flavors, and the pepper adds a subtle heat. 
• Italian seasoning- The best herbs for stew with beef include oregano, basil, and thyme — and you'll find all of them in this blend!
• Bay leaf- Another beef stew seasoning that adds an earthy aroma. Don’t forget to remove before serving. 

How To Cook Beef Stew Meat In A Slow Cooker And Instant Pot

Step 1- Sear the beef.

Pat your stew beef dry. Season with salt, pepper Italian seasoning.

Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat (or in the instant pot on the sauté setting). Sear beef on all sides in batches and remove from pan once fully browned.

Step 2- Brown the pancetta and veggies. 

Add diced pancetta and cook until golden brown, about 3 minutes. Toss in the carrots, onions, garlic, and mushrooms. Season lightly with remaining salt pepper and Italian seasoning. Cook for 5 minutes, stirring occasionally, until softened.

Step 3- Deglaze with wine and add everything else.

Pour in the wine and scrape up the browned bits from the bottom of the pan.

Whisk the flour with the beef broth until smooth, then pour it into the slow cooker along with the contents of the pan and the seared beef. Add the tomatoes, paste, and seasonings, then give everything a good stir to combine.

Step 4- Let it cook.

Cover and cook on low for 7 hours (if using the instant pot, turn the setting to manual high pressure, set the gasket to sealing and cook for 20 minutes followed by a 15 minute natural release).

Stir in the flat beans and peas, then cover and cook for 1 more hour.

Serve immediately over cheesy polenta.

Frequently Asked Questions

Tips For Making Tomato Beef Stew

• If you're short on time, you can toss everything straight into the slow cooker. It'll still taste great, but if you have 15 minutes, a quick sauté first adds even more depth and flavor.
• Use a wine you like to drink! Since wine adds depth to the broth, avoid anything labeled “cooking wine.”
• Don’t skip the pancetta. It adds a smoky, savory layer that boosts the beef and mushroom stew’s flavor.
• Sprinkle chopped fresh parsley or basil, if you have them, just before serving for a pop of color and brightness.
• Make use of winter veggies by swapping the carrots with sweet potatoes or parsnips. You can swap the onion with shallots too.
• If you like heat, a pinch of crushed red pepper flakes or a spoonful of chili paste can give this dish a gentle kick.
• Serving- I prefer this over cheesy polenta (I like Bob's Red Mill- I follow the package directions for their cheesy version).
• Ingredients to prep ahead- Cube the beef and dice the carrots, onion, and mushrooms up to a day in advance.
• Leftovers and storage- Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.

What To Serve With Beef Stew

This dish is endlessly adaptable! Whether you spoon it over creamy polenta, toss it with noodles, or pile it on top of smashed potatoes, there are plenty of beef stew side dishes that pair well. Here are a few of my favorites:

• Crispy Fried Potatoes
• Garlic Mushrooms Recipe
• Grilled Balsamic Asparagus
• Garlic Parmesan Roasted Broccoli

Other Slow Cooker Recipes To Try

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

Italian Stew

Jessy Freimann

This Italian stew is one of my favorite easy comfort meals. It's super savory and packed with tender beef and pancetta, rich tomato flavor, veggies, and Italian seasonings. A cozy classic!

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course dinner

Cuisine Cold Weather, Italian, Slow Cooker

Servings 6 servings

Equipment

• ▢
  slow. cooker
• ▢
  Skillet
• ▢
  chefs knife
• ▢
  Whisk
• ▢
  measuring cups
• ▢
  measuring spoons

Ingredients

  

1x2x3x

• 2 Tablespoons olive oil divided
• 4 ounces Pancetta diced small
• 1 cup carrots diced
• 1 cup onion diced
• 4 cloves garlic pressed (or minced)
• 8 ounces mushrooms sliced
• 1 ½ pounds stew beef
• 1 cup good red wine
• 4 Tablespoons flour (can substitute with 2 Tablespoons cornstarch)
• 2 cups beef broth
• 2 Tablespoons tomato paste
• 14.5 ounces diced tomatoes
• 1 ¼ teaspoon Kosher salt
• ½ teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 1 cup Italian flat beans or green beans
• 1 cup frozen peas

Instructions

 

Slow Cooker Instruction:

• Pat stew beef dry and drizzle with 1 Tablespoon olive oil and half of the salt, pepper and Italian seasoning.
• Heat 1 Tablespoon olive oil over medium-high heat in a sauté pan.
• Add beef to the pan in a single layer (work in batches) and sear on each side. Remove from pan.
• Add pancetta to the pan and sauté, stirring frequently until nicely browned, around 3 minutes.
• Add your carrots, onions, garlic and mushrooms to the pan with the pancetta and season with remaining salt, pepper, Italian seasoning, tomato paste, diced tomatoes, and the bay leaf. Sauté for around 5 minutes until the veggies have softened, stirring periodically.
• Add wine and use a wooden spoon to scrape all the brown bits off the bottom of your pan. Let it simmer for a minute or two.
• Add the beef and pan mixture into the slow cooker.
• In a separate bowl, add the flour and whisk in the beef broth to combine. Add this to the slow cooker.
• Cover and cook on low for around 8 hours. Add your flat beans and peas for the last hour of cooking. Serve immediately over cheesy polenta or potatoes.

Instant Pot Instructions:

• Pat stew beef dry and drizzle with 1 Tablespoon olive oil and half of the salt, pepper and Italian seasoning.
• Turn the Instant Pot onto the sauté setting. Heat 1 Tablespoon olive oil in the pot.
• Add beef to the pot in a single layer (work in batches) and sear on each side. Remove from pot.
• Add pancetta to the pan and sauté, stirring frequently until nicely browned, around 3 minutes.
• Add your carrots, onions, garlic and mushrooms to the pan with the pancetta and season with remaining salt, pepper, Italian seasoning, tomato paste, diced tomatoes, and the bay leaf. Sauté for around 5 minutes until the veggies have softened, stirring periodically.
• Add wine and use a wooden spoon to scrape all the brown bits off the bottom of your pan. Let it simmer for a minute or two before adding the beef back in.
• In a separate bowl, add the flour and whisk in the beef broth to combine. Add this to the Instant pot.
• Cover and set the gasket to sealing. Cook for 20 minutes on manual high pressure and then do a 15 minute natural release.
• Uncover and turn the Instant Pot to the sauté setting. Add flat beans and peas for the last hour of cooking. Serve immediately over cheesy polenta or potatoes

Video

Notes

• If you're short on time, you can toss everything straight into the slow cooker. It'll still taste great, but if you have 15 minutes, a quick sauté first adds even more depth and flavor.
• Use a wine you like to drink! Since wine adds depth to the broth, avoid anything labeled “cooking wine.”
• Don’t skip the pancetta. It adds a smoky, savory layer that boosts the beef and mushroom stew’s flavor.
• Sprinkle chopped fresh parsley or basil, if you have them, just before serving for a pop of color and brightness.
• Make use of winter veggies by swapping the carrots with sweet potatoes or parsnips. You can swap the onion with shallots too.
• If you like heat, a pinch of crushed red pepper flakes or a spoonful of chili paste can give this dish a gentle kick.
• Serving- I prefer this over cheesy polenta (I like Bob's Red Mill- I follow the package directions for their cheesy version).
• Ingredients to prep ahead- Cube the beef and dice the carrots, onion, and mushrooms up to a day in advance.
• Leftovers and storage- Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.

Nutrition

Serving: 1serving

Tried this recipe?Let us know how it was!