Italian Beef Stew (with Zucchini, Mushrooms, and Basil) Jump to RecipeThis Italian Beef Stew will be a hit when it’s zucchini season but the weather is starting to cool down at night! And this tasty stew with with beef, zucchini, mushrooms, and basil can be adapted to use even more zucchini if you’d like a version of beef stew that’s a bit less expensive.This Italian Beef Stew recipe starts with a few pounds of chuck roast that’s simmered with tomatoes, herbs, and beef stock to tenderize the meat.Then onions, peppers, zucchini, and mushrooms are each briefly cooked and added to the stew.

And the stew is finished with chopped fresh basil, chopped basil in a tube, , or purchased basil pesto, whichever works for you.And I know beef is a lot more expensive these days, so if you wanted to make a zucchini-loaded stew that uses more zucchini and less beef, I think that variation will still be delicious.However you adapt the recipe, this beef stew has all the Italian flavors I love so much! And this reheats very well, so don’t be afraid to make the full recipe even if you’re not cooking for that many people.

What ingredients do you need? (This is only a list of ingredients; please scroll down for complete printable recipe.Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.) chuck roast Olive Oil (affiliate link) salt and fresh ground black pepper to season meat

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