Italian Stew

An overhead image of beef stew in a bowl of polenta with a napkin near it and mushrooms.

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!

Course dinner

Cuisine Cold Weather, Italian, Slow Cooker

Diet Low Lactose

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 410kcal

Author Jessy Freimann

Equipment

Ingredients

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