Kalyn's Kitchen

Italian Beef Stew with Zucchini, Mushrooms, and Basil (Video)

Italian Beef Stew with Zucchini, Mushrooms, and Basil will be a hit with beef stew fans, and this recipe is low-carb, gluten-free, and Paleo. And you can make this with pesto from a jar if you don’t want to buy fresh basil.

PIN Italian Beef Stew to try it later!

Italian Beef Stew with Zucchini, Mushrooms, and Basil finished stew in serving bowls

Way back in 2005 I posted Leftover Roast Beef Italian Stew, and that recipe was definitely the inspiration for this Italian Beef Stew with Zucchini, Mushrooms, and Basil. But let’s face it, now that beef is a lot more expensive most people don’t have leftover roast beef all that often, am I right?

So this updated Italian beef stew starts with chuck roast that’s simmered with tomatoes, herbs, and beef stock to tenderize the meat. Then onions, peppers, zucchini, and mushrooms are each briefly sauteed and added to the stew. It’s finished with chopped fresh basil, chopped basil in a tube, pesto from a jar, or you can use my beloved frozen basil if you’re lucky enough to have some.

Cooking the vegetables separately and adding them at the end keeps them firmer and more flavorful in the finished stew, and the touch of basil flavor is wonderful. This stew has all the Italian flavors I love, hope you’ll give it a try! 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. You can use Low-Carb and Keto Stew Recipes to find more ideas like this one.

What ingredients do you need for this recipe?

  • chuck roast
  • olive oil
  • salt and fresh ground black pepper to season meat
  • canned beef broth or beef stock
  • canned petite diced tomatoes
  • Italian Herb Seasoning (affiliate link)
  • ground fennel (affiliate link) (probably optional, but recommended)
  • onion
  • green pepper
  • zucchini
  • mushrooms,
  • chopped fresh basil (or basil pesto)
  • good quality balsamic vinegar to drizzle on at the table, optional

Paleo Italian Beef Stew with Zucchini, Mushrooms, and Basil process shots collage

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

(Scroll down for complete printable recipe with nutritional information.)

  1. Trim the beef and cut into cubes slightly over an inch square.
  2. Brown beef in a little olive oil, seasoning with salt and pepper to taste, and then add to stew pot.
  3. Deglaze the frying pan with the beef stock and add to stew pot with the Italian Herb Seasoning (affiliate link), ground fennel (affiliate link), and canned petite dice tomatoes.
  4. Let simmer on medium low 60 minutes, or slightly longer if the meat doesn’t seem tender.
  5. When you’re ready to finish the stew, heat another teaspoon of olive oil and saute the chopped onions and peppers and add them to the stew.
  6. Add a bit more oil, brown the zucchini, and add it to the stew.
  7. Then heat the last teaspoon of olive oil, brown the mushrooms, and add them to the stew.
  8. Simmer about 15 minutes, then add the basil and cook a few minutes more.
  9. Serve hot, with a little balsamic vinegar to drizzle on at the table if you’d like.

Paleo Italian Beef Stew with Zucchini, Mushrooms, and Basil found on KalynsKitchen.com

More Tasty Ideas for Dinner:

Pumpkin Chili with Beef, Peppers, and Olives ~ Kalyn’s Kitchen
Marinate-All-Day Greek Lemon Chicken ~ Kalyn’s Kitchen
Green Chile Turkey Taco Salad ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Italian Beef Stew with Zucchini, Mushrooms, and Basil finished stew in serving bowls

Italian Beef Stew with Zucchini, Mushrooms, and Basil

Yield 8 servings
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes

This easy Italian Beef Stew with Zucchini, Mushrooms, and Basil will be a hit with beef stew fans.


  • 2 lbs. chuck roast (after trimming) cut into cubes slightly larger than one inch
  • 5  tsp. olive oil
  • salt and fresh ground black pepper to season meat
  • 2 14 oz.can beef broth (see notes)
  • 2 14.5 oz. cans petite diced tomatoes with juice
  • 1 T Italian Herb Blend
  • 1 tsp. ground fennel seed (probably optional, but recommended)
  • 1 medium onion, chopped into 1/2 inch dice
  • 1 large green pepper chopped into 1/2 inch dice
  • 2 small zucchini, ends trimmed and then cut into half lengthwise and sliced into thick slices
  • 1/2 lb. (or more) mushrooms, washed and cut in thick slices or half slices (see notes)
  • 4 T chopped fresh basil (see notes)
  • good quality balsamic vinegar to drizzle on at the table, optional


  1. Trim the chuck roast and cut into cubes. Heat the 2 teaspoons of olive oil in a large non-stick pan (I used this one) and brown the beef cubes over medium-high heat until the meat is browned on all sides, about 10-15 minutes.
  2. Season the meat with salt and fresh-ground black pepper as it cooks. Don’t rush this step; browning the meat adds flavor.
  3. Add the browned meat to the stew pot. (I would use a cast-iron or enamel coated dutch oven if you have one.)
  4. Add one can of beef broth to the frying pan and cook a minute, scraping with a turner to loosen the browned bits of meat that stick to the pan, then add that to the stew pot along with the other can of beef broth.
  5. Add the petite dice tomatoes with juice, Italian Herb Blend (affiliate link), and ground fennel and stir.
  6. Turn heat to medium-low and simmer 60 minutes, or slightly longer if the meat doesn’t feel tender when you pierce it with a fork.
  7. While the stew simmers, peel and chop the onion and cut out the stem and seeds of the green pepper and chop. Cut ends off the zucchini, cut in half lengthwise, and cut into thick slices.
  8. Wash mushrooms (in a salad spinner (affiliate link) if you have one) or rinse in a colander in the sink and blot dry, and cut mushrooms into thick slices or half slices,
  9. When you’re ready to finish the stew, heat 1 tsp. olive oil in the frying pan, add the onions and green peppers and cook a few minutes over medium-high heat, then add them to the stew.
  10. Heat the second teaspoon of olive oil, add the zucchini and cook until it’s slightly browned on both sides, then add to stew. Then add the mushroom slices, cook until they have released their liquid and are starting to brown, then add to stew.
  11. Simmer about 15 minutes, then add the chopped basil and cook a few minutes more.
  12. Serve hot, with a good quality balsamic vinegar to drizzle on at the table if you’d like.


You can use frozen basil or Basil Pesto in a jar if you don't have any fresh basil and another option for the canned beef stock is using 3.5 cups of homemade beef stock. I used brown Cremini mushrooms.

Recipe inspired by Leftover Roast Beef Italian Stew.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 348Total Fat: 14gSaturated Fat: 5gUnsaturated Fat: 8gCholesterol: 125mgSodium: 1810mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 47g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This tasty Paleo Italian Beef Stew is low-carb, Keto, low-glycemic, South Beach Diet Phase One, Paleo, and Whole 30 approved.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Use Stew Recipes to find more recipes like this one. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    28 Comments on “Italian Beef Stew with Zucchini, Mushrooms, and Basil (Video)”

  1. Fantastic! I followed the recipe exactly — except that I had to use this 1kg/2lb package of ground beef I had on hand — I didn’t pulverize it into bits as I browned it – just broke it into meaty seared chunks. SO GOOD! (oh, and i didn’t have a bell pepper on hand either, but it still tasted great — next time i make this i’ll be sure to add the green bell pepper.) Thanks for the great recipe!

  2. Delicious.  I made it as is (well, minus the fennel).  It was a hit!  I will definitely make it again.  Thank you!

  3. Made a fan of my doubting hubby. He told me he doesn’t like beef stew. 🤣🤣 This recipe changed his mind. 

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  6. This was an amazing soup with amazing flavors! Thank you!

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  11. I only had enough Main ingredients for 1/2 recipe but our neighbors dropped by at dinner time. To stretch recipe I added half again the broth, 8 Oz of Italian flavored chicken sausage, 4 Oz cream cheese & 1/2 Cup heavy cream. Awesome!!

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  13. This looks like a great hearty soup without needing the carby add-ins I usually feel we need. I am definitely going to try this! Thank you!

  14. Absolutely wonderful!! After browning the beef, I tossed it in the crock pot (with the diced tomatoes and seasoning and beef broth) for 5 hours on low, then added the rest as directed. Simply amazing. I did add fresh garlic, I couldn't resist. I did use my frozen basil and extra fennel! I ate a bunch and hoping the rest will freeze as I have to fly out tomorrow!!! LOVE you Kalyn!!!

  15. When do you add the onion?

    • Oops. I had it in the photo and directions under the photo but it looks like in the actual recipe I wrote "mushrooms" where it should say "onions". Will fix right now, thanks!

    • Yes you did have it in the photos! I will be sure to scroll up next time if I'm not sure. I put my laptop on the counter and read from the actual recipe while prepping and cooking. I should take better advantage of your lovely photos as I work. Thanks for another great recipe!

    • Tanya, no problem. I appreciate you telling me so I can fix it. Hope you enjoy!

  16. I love the technique here, cooking the vegetables separately so they don't turn to mush in the stew. I have become a huge fan of the basil in a tube, especially in winter.

    • Lydia, if only you lived closer I would give you some of my frozen basil! But good to know that the basil in a tube is a good substitute.