Go Back
Italian Tomato and Herb Beef Mushroom Stew
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 8 ounces cremini mushrooms, sliced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1.5 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Grated Parmesan, for serving
  • Chopped fresh parsley, for serving

Instructions
 

  • Heat a large skillet over medium-high heat. Add the beef cubes in a single layer and brown on all sides, about 5 minutes total. Transfer the beef to the slow cooker.
  • Add the sliced mushrooms, diced onion, and minced garlic to the same skillet. Cook for 3 minutes, stirring often, then scrape everything into the slow cooker.
  • Pour in the crushed tomatoes, tomato paste, and beef broth. Stir in the oregano, basil, rosemary, bay leaves, salt, and pepper until the tomato paste is fully mixed.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
  • Remove the bay leaves before serving. Ladle the stew into bowls and top with grated Parmesan and fresh parsley.

Notes

For deeper flavor, brown the beef well before adding it to the slow cooker. If the stew thickens too much during cooking, stir in a splash of extra broth just before serving. Leftovers keep well in the refrigerator for three days and reheat gently on the stovetop without losing texture.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet