Recipes from Italy

  • Recipes
  • About Us
  • Contact Us
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About Us
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Contact Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Italian Meat Recipes

    Italian Beef Stew with Mushrooms

    Published: Nov 9, 2021 · Modified: Jun 26, 2024 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    Beef stew with mushrooms is a hearty comforting dish, one of the many homemade recipes that have become part of the great classics of Italian cuisine.

    In fact, this Beef stew is typical of traditional Italian cucina povera as well as Veal Stew with Potatoes. Italian beef stew with mushrooms retains all the flavor and aromas of the past and is a real pleasure for the palate.

    Beef Stew with Mushrooms 600x900 1

    Italian beef stew is slow cooked so that the meat becomes tender and you get a sauce-like consistency. You can use its sauce to season pasta and it's a complete single dish if served with a steaming Polenta!

    Make this slow cooker beef stew ahead of time, because the next day it's even tastier!

     You will love its extraordinary scent and its genuine flavor!

    Beef Stew with Mushrooms 600x900 4

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Tips
    • Recipe Card


    Ingredients

    • Prep Time: 15 Min
    • Cook Time: 2 H and 30 Min
    • Servings:4

    • 600 g (1.3 pounds) of beef Chuck or Round
    • 350 g (~12 oz ) of a variety of cleaned mushrooms such as Botton and Cremini
    • 1 small carrot
    • 1 or 2 stick of celery
    • 1 small onion
    • 30 g (2 tablespoons) of chopped parsley
    • ½ cup of dry red wine
    • 500 ml (2 cups) of meat broth or vegetable broth
    • 400 ml (1 ¾ cups ) of tomato passata
    • 6 tablespoons of Extra virgin olive oil.
    • 2 cloves of garlic
    • 1 teaspoon of salt

    Instructions

    Beef Stew with Mushrooms step 1 (1)

    Step 1) - First of all, clean and chop the carrot, celery and onion. Sauté them in a pan with 3 tablespoons of extra virgin olive oil for about 3 minutes over low heat.

    Beef Stew with Mushrooms step 2 (1)

    Step 2) - Add the meat cut into cubes of about three centimeters (about 1 inch) and let it brown evenly over moderate heat for 5 minutes. Turn the meat with a wooden spoon so as not to pierce it and not to let the juices come out. Raise the heat a little, add the red wine and let it evaporate.

    Beef Stew with Mushrooms step 3 (1)

    Step 3) - Then lower the heat and add the tomato passata. Add salt and pepper to taste and mix well. Cook over medium heat for about 15 minutes. Then pour one or two ladles of hot stock and put the lid on.

    Cook for about 2 hours over low heat. The meat should become very soft and should break easily when staked with a fork. If the sauce dries too much during cooking, add more stock so that the meat is always covered with it.

    Now, while the meat is cooking in the tomato sauce, let's take care of the mushrooms.

    How to Prepare the Mushrooms

    In this case we used a handy mix of fresh mushrooms, already cleaned and sliced.

    If you have to clean whole mushrooms, cut off the final part of the stem with the earth, and clean them with a damp cloth or a brush.  Then cut them into slices. Don't wash the mushrooms in water: they would lose much of their flavor and absorb a lot of water like a sponge.

    Beef Stew with Mushrooms step 4 (1)

    Step 4) - In a frying pan, sauté the garlic in oil, peeled and whole. Then add the mushrooms and the chopped parsley. Cook for about 10 minutes over medium heat. Salt lightly.

    Beef Stew with Mushrooms step 5 (1)

    Step 5) - When the beef has finished cooking, remove the garlic cloves and then add the mushrooms. Cook for another 5 minutes. mixing the meat well with the mushrooms. At the end, add a little more chopped fresh parsley to taste. Before you serve it, taste the stew and add more salt if you think it needs it.

    Italian Beef Stew with Mushrooms is ready! Enjoy hot with your favorite Italian bread or with a steaming soft Polenta!

    Beef Stew with Mushrooms 600x900 3

    YOU MUST ALSO TRY:

    • Italian Sausage Stuffed Mushrooms
    • Creamy Italian Mushroom Risotto | Risotto ai Funghi
    • Creamy Pumpkin Tagliatelle with Sausage and Mushrooms
    • Brasato al Barolo (Italian Beef Stew With Barolo Wine)

    Storage

    You can keep beef stew with mushrooms in the refrigerator for up to two days. In the freezer for two months in airtight containers.

    Tips

    The Best Cut of Meat for Beef Stew

    For a tasty beef stew it's better to use less valuable cuts of meat, perfect for slow cooking.

    The pieces of meat that come from the shoulder, neck, belly and also some parts of the thigh are the best. They can be cooked over low heat for more than two hours.

    The best cuts for a beef stew are Round and Chuck.

    The Chuck is the neck of the bovine. In Italy it roughly corresponds to two cuts: "Reale" and "Cappello del Prete". It's a second-rate cut, rich in connective tissue and fat. The Italian culinary tradition considers it excellent for boiled meats and stewed dishes.

    The Round corresponds to the thigh of the beef. The main cuts of Round are Knuckle Round ("Noce" in Italy) and Top Round ("Fesa" in Italy). These cuts are suitable for those who prefer a leaner meat stew, with less connective tissue.

    Beef Stew with Mushrooms 600x900 5

    What Kind of Mushrooms to Use

    For this recipe we have chosen a variety of freshly cleaned mushrooms, mainly Cremini and Botton. They are very common and not expensive with a very good taste.

    Of course, you can use the type of mushroom you prefer. Use common mushrooms that you can find all year round. During the fall season, if you can choose fresh Porcini mushrooms. They give your beef stew a unique and special flavor!

    You can for sure use even dried or frozen mushrooms. The result will certainly be exceptional following the instructions for their preparation!

    Beef Stew with Mushrooms 600x900 2

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    Beef Stew with Mushrooms

    Italian Beef Stew with Mushrooms Recipe

    Silvana Nava
    Beef stew with mushrooms is a hearty comforting dish, one of the many homemade recipes that have become part of the great classics of Italian cuisine.
    In fact, this Beef stew is typical of traditional Italian cucina povera as well as Veal Stew with Potatoes. Italian beef stew with mushrooms retains all the flavor and aromas of the past and is a real pleasure for the palate.
    No ratings yet
    Print Recipe Pin Recipe Save Saved!
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 2 hours hrs 30 minutes mins
    Total Time 2 hours hrs 45 minutes mins
    Course Main Course, Meat
    Cuisine Italian
    Servings 4
    Calories 684 kcal

    Ingredients
      

    • 600 g beef - 1.3 pounds of beef Chuck or Round
    • 350 g mushrooms - ~12 oz of a variety of cleaned mushrooms such as Botton and Cremini
    • 1 carrot - small
    • 2 celery - sticks
    • 1 onion - small
    • 30 g parsley - 2 tablespoons, chopped
    • ½ cup dry red wine
    • 500 ml broth - 2 cups of meat broth or vegetable broth
    • 400 ml tomato puree - 1 ¾ cups
    • 6 tablespoons olive oil - extra virgin
    • 2 cloves garlic
    • 1 teaspoon salt

    Instructions
     

    • clean and chop the carrot, celery and onion. Sauté them in a pan with 3 tablespoons of extra virgin olive oil for about 3 minutes over low heat.
    • Add the meat cut into cubes of about three centimeters (about 1 inch) and let it brown evenly over moderate heat for 5 minutes. Turn the meat with a wooden spoon so as not to pierce it and not to let the juices come out. Raise the heat a little, add the red wine and let it evaporate.
    • Then lower the heat and add the tomato passata. Add salt and pepper to taste and mix well. Cook over medium heat for about 15 minutes. Then pour one or two ladles of hot stock and put the lid on.
    • Cook for about 2 hours over low heat. The meat should become very soft and should break easily when staked with a fork. If the sauce dries too much during cooking, add more stock so that the meat is always covered with it.
    • In this case we used a handy mix of fresh mushrooms, already cleaned and sliced. If you have to clean whole mushrooms, cut off the final part of the stem with the earth, and clean them with a damp cloth or a brush. Then cut them into slices. Don't wash the mushrooms in water: they would lose much of their flavor and absorb a lot of water like a sponge.
    • In a frying pan, sauté the garlic in oil, peeled and whole. Then add the mushrooms and the chopped parsley. Cook for about 10 minutes over medium heat. Salt lightly.
    • When the beef has finished cooking, remove the garlic cloves and then add the mushrooms. Cook for another 5 minutes. mixing the meat well with the mushrooms. At the end, add a little more chopped fresh parsley to taste. Before you serve it, taste the stew and add more salt if you think it needs it.
    • Italian Beef Stew with Mushrooms is ready! Enjoy hot with your favorite Italian bread or with a steaming soft Polenta!

    Nutrition

    Serving: 100gCalories: 684kcalCarbohydrates: 21gProtein: 31gFat: 52gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 29gTrans Fat: 2gCholesterol: 107mgSodium: 1.246mgPotassium: 1.358mgFiber: 4gSugar: 10gVitamin A: 4.099IUVitamin C: 28mgCalcium: 83mgIron: 6mg
    Keyword Italian beef stew with mushrooms
    Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!

    More Italian Meat Recipes

    • meatloaf with hard boiled eggs
      Meatloaf with Hard-Boiled Eggs
    • cotoletta alla milanese
      Cotoletta alla Milanese (Italian Breaded Veal Cutlets)
    • Pork Tenderloin with Pomegranate Sauce Recipe
      Pork Tenderloin with Pomegranate Sauce Recipe
    • Italian stuffed chicken rolls (involtini di pollo)
      Italian Stuffed Chicken Rolls (Involtini di Pollo)
    14 shares
    • Share
    • Tweet

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

    Italian Summer Recipes

    • shrimp pasta salad with zucchini and lemon
      Shrimp Pasta Salad with Zucchini and Lemon
    • gianduia gelato recipe
      Gianduia Gelato (Italian Chocolate Hazelnut Ice Cream)
    • apricot cake recipe with fresh apricots
      Italian Apricot Cake Recipe (with Fresh Apricots)
    • blueberry risotto
      Blueberry Risotto (Italian Risotto with Fresh Blueberries)
    See more Italian Summer Recipes →

    Popular Recipes

    • authentic italian tiramisu recipe
      Authentic Italian Tiramisu Recipe
    • authentic carbonara recipe
      Traditional Spaghetti Carbonara Recipe
    • authentic italian gelato recipe
      How to Make Authentic Italian Gelato at Home
    • limoncello recipe
      Limoncello Recipe – Make Authentic Italian Limoncello at Home
    See more Popular Recipes →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About us
    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2025 recipesfromitaly.com is a website of the company CIUMBIA S.A.S. - VAT 12138380964 - Milano

    14 shares

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required