Mom's Best Recipes
Recipe

Earthy Italian Beef

Tender beef simmered in a savory mushroom and tomato sauce with herbs, garlic, and a splash of wine. Cozy, bold, and mostly hands-off once it hits the pot.

Author By Matt Campbell
4.8
A Dutch oven filled with earthy Italian beef and mushroom tomato sauce, topped with chopped parsley, on a wooden countertop with a spoon nearby
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If you like Italian comfort food that tastes like it has been simmering all Sunday, but you only have a weeknight attention span for active cooking, this one is for you. This earthy Italian beef leans into mushrooms, rosemary, garlic, and tomato for a sauce that feels deep and savory without needing a pantry scavenger hunt.

The vibe here is: brown the beef, build a quick flavor base, then let the pot do the heavy lifting. It is not fast, but it is low effort once it starts simmering. You get tender slices of beef (or shreddy beef if you let it go the full time), plus a sauce that wants to hang out with noodles, polenta, mashed potatoes, or a crusty heel of bread like it is its full-time job.

A close-up of beef slices in a rich mushroom tomato sauce being stirred in a pot with a wooden spoon

Why It Works

  • Big, earthy flavor, mostly hands-off: Mushrooms and tomato paste get browned to unlock that savory, almost meaty depth.
  • Tender beef without drama: A steady simmer breaks down the roast while keeping the sauce glossy, not watery.
  • Balanced sauce: A small splash of wine and a touch of balsamic brighten everything so it tastes rich, not heavy.
  • Flexible serving options: Works over pasta, creamy polenta, mashed potatoes, or tucked into toasted rolls.

Pairs Well With

  • A bowl of creamy polenta with grated Parmesan and cracked black pepper on a kitchen table

    Creamy Parmesan Polenta

  • A simple arugula salad with shaved Parmesan and lemon vinaigrette in a white bowl

    Arugula Salad with Lemon Vinaigrette

  • Garlic bread slices with golden edges and chopped parsley on a baking sheet

    Crispy Garlic Bread

  • Roasted broccoli florets with browned edges on a sheet pan

    Sheet Pan Roasted Broccoli

Storage Tips

This is one of those dishes that gets even better after a night in the fridge, which is basically the best kind of recipe.

Refrigerator

  • Cool leftovers, then store in an airtight container for up to 4 days.
  • Keep beef and sauce together so the meat stays juicy.

Freezer

  • Freeze in a freezer-safe container for up to 3 months.
  • For easy portions, freeze flat in zip-top bags, then stack.

Reheating

  • Warm gently on the stove over medium-low with a splash of broth or water until saucy again.
  • Microwave covered in short bursts, stirring in between, to avoid drying out the beef.

Common Questions

What cut of beef works best?

Chuck roast is the sweet spot: affordable, flavorful, and it turns fork-tender with a long, gentle simmer. Bottom round also works, but it can be a bit lean, so be extra gentle with heat and do not rush it.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the mushrooms, onion, garlic, and tomato paste first for maximum flavor. Then transfer everything to the slow cooker and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until tender.

What if I do not cook with wine?

Skip it and use extra beef broth. For that little pop of brightness wine usually brings, add 1 to 2 teaspoons balsamic vinegar or a squeeze of lemon at the end.

How do I thicken the sauce?

Let it simmer uncovered for the last 20 to 30 minutes. If you want it thicker right now, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and simmer for 2 to 3 minutes.

Can I add vegetables?

Absolutely. Diced carrots and celery go in with the onion. Baby spinach can get stirred in at the very end to wilt. Roasted bell peppers are also great on top.

I started making this kind of beef when I wanted “restaurant comfort” without restaurant time. It is the dish I throw on the stove when the day has been a lot and I need dinner to feel like a reset. The mushrooms do that quiet magic trick where the whole pot tastes deeper than it has any right to, and the best part is hovering over the lid like a cartoon character, waiting for that first steamy, herby peek.