Italian Beef Stew with Zucchini, Mushrooms, and Basil will likely be a success when the climate is cooling down however you continue to have zucchini. And test within the publish for an choice for making a model that’s a bit inexpensive.

PIN Italian Beef Stew to strive it later!

Years in the past I posted a recipe I known as Leftover Roast Beef Stew, and that recipe was undoubtedly the inspiration for this Italian Beef Stew with Zucchini, Mushrooms, and Basil. However let’s face it, now that beef is much more costly most individuals don’t have leftover roast beef all that always, am I proper?

So this up to date Italian beef stew begins with a number of kilos of chuck roast that’s simmered with tomatoes, herbs, and beef inventory to tenderize the meat. Then onions, peppers, zucchini, and mushrooms are every briefly cooked and added to the stew. It’s completed with chopped contemporary basil, chopped basil in a tube, frozen basil, or bought basil pesto, whichever works for you.

Get new recipes by way of e mail:

This stew has all of the Italian flavors I really like, hope you’ll give it a strive! And this reheats very effectively, so don’t be afraid to make the total recipe even if you happen to’re not cooking for that many individuals.

What components do you want?

  • chuck roast
  • Olive Oil (affiliate hyperlink)
  • salt and contemporary floor black pepper to season meat
  • canned beef broth (affiliate hyperlink) or beef inventory
  • canned petite diced tomatoes
  • Italian Herb Seasoning (affiliate hyperlink)
  • floor fennel (affiliate hyperlink) (in all probability elective, however advisable)
  • onion
  • inexperienced pepper
  • zucchini
  • mushrooms,
  • chopped contemporary basil or Basil Pesto (affiliate hyperlink)
  • good high quality Balsamic Vinegar (affiliate hyperlink) to drizzle on on the desk, elective

What provides the Italian Flavors on this Italian Beef Stew?

This tasty Italian Beef Stew is loaded with Italian flavors from olive oil, tomatoes, Italian Herb Seasoning, floor fennel, and naturally basil! And please don’t skip the bottom fennel; that’s a vital taste on this recipe.

How will you make this Italian Beef Stew inexpensive?

Though this stew solely makes use of a number of kilos of beef, which may nonetheless be a stretch for the price range. I believe you possibly can nonetheless make an excellent stew with this recipe if you happen to use a smaller quantity of beef and improve the quantity of zucchini, and if you happen to’re nonetheless getting plenty of backyard zucchini that is likely to be an interesting thought to assist use extra zucchini as effectively!

Do you must prepare dinner the greens individually for Italian Beef Stew?

Cooking the greens individually and including them on the finish retains them firmer and extra flavorful within the completed stew, and including the basil or basil pesto on the finish retains that taste sturdy within the completed dish.

What can you employ if you happen to don’t have contemporary basil?

Should you don’t have contemporary basil (and don’t want the stew to be dairy-free), you possibly can add a small quantity of bought basil pesto to taste the stew.

Need extra tasty concepts for low-carb and keto stew?

You should utilize Low-Carb and Keto Stew Recipes to search out extra concepts like this one to make for cold-weather dinners!

recipe steps collage for Italian Beef Stew

Learn how to Make Italian Beef Stew with Zucchini, Mushrooms, and Basil:

(Scroll down for full printable recipe with dietary info.)

  1. Trim the meat and reduce into cubes barely over an inch sq..
  2. Brown beef in a bit olive oil, seasoning with salt and pepper to style, after which add to stew pot.
  3. Deglaze the frying pan with the meat inventory and add to stew pot with the Italian Herb Seasoning (affiliate hyperlink), floor fennel (affiliate hyperlink), and canned petite cube tomatoes.
  4. Let simmer on medium low 60 minutes, or barely longer if the meat doesn’t appear tender.
  5. If you’re prepared to complete the stew, warmth one other teaspoon of olive oil and saute the chopped onions and peppers and add them to the stew.
  6. Add a bit extra oil, brown the zucchini, and add it to the stew.
  7. Then warmth the final teaspoon of olive oil, brown the mushrooms, and add them to the stew.
  8. Simmer about Quarter-hour, then add the basil and prepare dinner a couple of minutes extra.
  9. Serve scorching, with a bit balsamic vinegar to drizzle on on the desk if you happen to’d like.

Italian Beef Stew with Zucchini, Mushrooms, and Basil shown in two serving bowls with spoons

Make Italian Beef Stew a Low-Carb Meal:

This stew with Italian flavors may very well be a tasty one-dish meal. However if you happen to needed so as to add one thing else, this may be scrumptious with Olive Bread, Savory Almond Flour Bread, or Low-Carb Excessive-Fiber Savory Muffins.

Extra Tasty Dinners with Italian Flavors:

Italian Sausage Stew

Italian Sausage and Candy Mini Peppers Sheet Pan Meal

Immediate Pot Sausage and Kale Soup

Sausage, Peppers, and Mushrooms Low-Carb Tacky Bake

No-Noodle Lasagna with Sausage and Basil

Weekend Meals Prep:

This recipe has been added to a class known as Weekend Meals Prep that can assist you discover recipes you possibly can prep or prepare dinner on the weekend and eat through the week!


  • 2 lbs. chuck roast (after trimming) reduce into cubes barely bigger than one inch
  • 5  tsp. olive oil
  • salt and contemporary floor black pepper to season meat
  • 2 14 ouncescan beef broth (see notes)
  • 2 14.5 oz. cans petite diced tomatoes with juice
  • 1 T Italian Herb Mix
  • 1 tsp. floor fennel seed (in all probability elective, however advisable)
  • 1 medium onion, chopped into 1/2 inch cube
  • 1 massive inexperienced pepper chopped into 1/2 inch cube
  • 2 small zucchini, ends trimmed after which reduce into half lengthwise and sliced into thick slices
  • 1/2 lb. (or extra) mushrooms, washed and reduce in thick slices or half slices (see notes)
  • 4 T chopped contemporary basil (see notes)
  • good high quality balsamic vinegar to drizzle on on the desk, elective


  1. Trim the chuck roast and reduce into cubes. Warmth the two teaspoons of olive oil in a big non-stick pan (I used this one) and brown the meat cubes over medium-high warmth till the meat is browned on all sides, about 10-Quarter-hour.
  2. Season the meat with salt and fresh-ground black pepper because it cooks. Don’t rush this step; browning the meat provides taste.
  3. Add the browned meat to the stew pot. (I’d use a cast-iron or enamel coated dutch oven in case you have one.)
  4. Add one can of beef broth to the frying pan and prepare dinner a minute, scraping with a turner to loosen the browned bits of meat that persist with the pan, then add that to the stew pot together with the opposite can of beef broth.
  5. Add the petite cube tomatoes with juice, Italian Herb Mix (affiliate hyperlink), and floor fennel and stir.
  6. Flip warmth to medium-low and simmer 60 minutes, or barely longer if the meat doesn’t really feel tender while you pierce it with a fork.
  7. Whereas the stew simmers, peel and chop the onion and reduce out the stem and seeds of the inexperienced pepper and chop. Reduce ends off the zucchini, reduce in half lengthwise, and reduce into thick slices.
  8. Wash mushrooms (in a salad spinner (affiliate hyperlink) in case you have one) or rinse in a colander within the sink and blot dry, and reduce mushrooms into thick slices or half slices,
  9. If you’re prepared to complete the stew, warmth 1 tsp. olive oil within the frying pan, add the onions and inexperienced peppers and prepare dinner a couple of minutes over medium-high warmth, then add them to the stew.
  10. Warmth the second teaspoon of olive oil, add the zucchini and prepare dinner till it’s barely browned on either side, then add to stew. Then add the mushroom slices, prepare dinner till they’ve launched their liquid and are beginning to brown, then add to stew.
  11. Simmer about Quarter-hour, then add the chopped basil and prepare dinner a couple of minutes extra.
  12. Serve scorching, with a very good high quality balsamic vinegar to drizzle on on the desk if you happen to’d like.

Diet Info:



Serving Measurement:


Quantity Per Serving:
Energy: 348Complete Fats: 14gSaturated Fats: 5gUnsaturated Fats: 8gLdl cholesterol: 125mgSodium: 1810mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 47g

Diet info is robotically calculated by the Recipe Plug-In I’m utilizing. I’m not a nutritionist and can’t assure 100% accuracy, since many variables have an effect on these calculations.

Did you make this recipe?

Did you make this recipe? Please depart a star ranking (below the PRINT button within the recipe) or share a photograph of your outcomes on Instagram! THANKS!

square image of Italian Beef Stew in two bowls with spoons

Low-Carb Weight loss plan / Low-Glycemic Weight loss plan / South Seashore Weight loss plan Ideas:
This tasty Italian Beef Stew is low-carb, Keto, gluten-free and accredited for all phases of the unique South Seashore weight loss program.

Discover Extra Recipes Like This One:
Use Soup or Stew Recipes to search out extra recipes like this one.Use the Weight loss plan Kind Index to search out recipes appropriate for a particular consuming plan. You may also prefer to observe Meals The Meals on Pinterest, on Fb, on Instagram, on TikTok, or on YouTube to see all the great recipes I’m sharing there.

Historic Notes for this Recipe:
This recipe was posted in 2017. It was final up to date with extra info in 2022.

Pinterest image of Italian Beef Stew with Zucchini, Mushrooms, and Basil

Share This:

We’re a participant within the Amazon Companies LLC Associates Program, an affiliate promoting program designed to offer a method for us to earn charges by linking to and affiliated websites. As an Amazon Affiliate, I earn from qualifying purchases.

Subscribe Us To Recieve Our Latest News In Your Inbox!

We don’t spam! Read our privacy policy for more info.


Please enter your comment!
Please enter your name here