Mom's Italian Beef Stew

Italian old fashioned beef stew is pure comfort food.

Even though mom made this almost every week during the winter months, I love it with all fresh vegetables in the summer when they are plentiful.

The fresh string beans, garden tomatoes with any meat you like can go into the stew.

We love to use a nice thick piece of London Broil and cut it into chunks it makes a very flavorful stew not to mention makes this cut of meat super fork tender.

If you are looking for an easy recipe for stew this is it and the bonus is a healthy meal that is addictive in flavors!

You may also like Venison Stew and my Pressure Cooker Beer Stew.

Scroll down to this easy printable recipe card to get this delicious stew cooking!

this is a bowl of freshly made beef stew with potatoes, carrots, peas and london broil

Hearty and Comforting

This all in one pan meal is the perfect comfort food.

The only other ingredients you need is to serve this with Italian hard-crusted bread to sop up all the delicious sauce this makes.

One thing is for sure you can add and omit whatever you don't like in a stew and adapt it to your family's taste!

Then the best part about this one-pan easy stew, it's super healthy and full of vitamins!

homemade beef stew recipe with fresh vegetables

Ingredients You Will Need

London broil or other beef cut into chunks or use any other cut of beef you prefer
diced tomatoes
tomato paste
red wine (I use a good grade Merlot)
cloves fresh minced garlic
fresh zucchini's chopped in chunks
fresh peas
fresh carrots
fresh green beans cut in half fresh or frozen
fresh chopped bell peppers
medium onion chopped fine
sliced mushrooms
potatoes peeled and cubed
Olive oil or Canola oil
2 fresh basil leaves, 2 tablespoons parsley chopped and rosemary fresh 1 sprig
Other Additions that are optional: celery, corn,

fresh tomato sauce with beef and vegetables in a pot for stew

Other Meats and Vegetable Suggestions

Chicken
Veal
Venison
Pork
Italian Sausage Links
cubed potatoes
carrots sliced
onions
garlic cloves
zucchini or another squash
turnips or another root vegetable
mushrooms
green beans
peas

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Best Cooking Methods for Stews:

Slow Cookers: saute the meat first on the stovetop then add everything you like to the slow cooker and set it for 6 to 8 hours on low heat
Stovetop Dutch Ovens: saute the meat first then add your ingredients to a low simmer for 1 to 2 hours
Oven: use an oven-proof Dutch Oven to saute the meat on the stovetop until browned then add your ingredients. Set the oven to 325 degrees for around 1 1/2 hours or until the meat is tender.
Instant Pot: sear the meat, set it to your pressure cook mode, and refer to your instructions booklet ( tip you always need 2 cups of liquid for pressure cooking)

Mom's Italian Beef Stew

Yield: 6

Author: Claudia Lamascolo

Prep time: 15 MCook time: Total time: 15 M

This is how to make the easiest Italian stew with fresh vegetables and any meat you prefer however this one is using London Broil cut into chucks for a tasty comforting meal.

Ingredients:

2 lbs stew London broil or other beef cut into chunks or use any other cut of beef you prefer
1 - 28 - ounce can diced tomatoes or use ( 2 lbs fresh whole tomatoes put in food processor pulse till chunky)
1 small can tomato paste
1 cup red wine (I use a good grade Merlot)
3 cloves fresh minced garlic
2 fresh zucchini's chopped in chunks
2 cups fresh peas
1 cup fresh carrots
2 cups of fresh green beans cut in half fresh or frozen
2 large fresh chopped bell peppers
1 medium onion chopped fine
1 cup sliced mushrooms
4 potatoes peeled and cubed
Olive oil or Canola oil
2 fresh basil leaves, 2 tablespoons parsley chopped and rosemary fresh 1 sprig
Other Additions that are optional: celery, corn,

Instructions:

In a large saucepan add 3 tablespoons olive oil saute meat 4 minutes on each side.
Add tomato paste, garlic saute 2 minutes (and onion if using).
Add pepper and all the rest of the tomatoes, zucchini, peas, potatoes, green beans, and any other vegetables of choice, then add these herbs, along with 1 teaspoon dried oregano, 1 teaspoon granulated garlic, salt, and pepper to taste.
I also add a dash of cayenne pepper or red pepper flakes for heat.
Stir in the wine and blend together.
Cook on stovetop for around 2 1/2 hours on low.
Add water if it starts to boil down.
If too watery add a few tablespoons of cornstarch mixed with water.
Can also be done in a slow cooker seasoning the meat with flour first and cook on high 6 hours.
Instant Pot: brown the meat first and place it on pressure cooker mode for 1 hour and 10 minutes.