An Italian beef broth with zucchini, mushrooms, and basil will work when the weather cools off but you still have zucchini. And check out the post for an option to make a slightly less expensive version.
Years ago I posted a recipe that I called Leftover roast beef brothAnd that recipe was definitely an inspiration for that 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 much roast beef leftovers, am I right?
So this updated Italian beef stew starts with a few pounds of roasted chuck cooked with tomatoes, herbs, and beef broth to soften the meat. Then onions, peppers, zucchini and mushrooms are briefly cooked and added to the soup. It ended up with chopped fresh basil and chopped basil in a tube, frozen basilOr buy basil pesto, whichever suits you best.
This soup has all the Italian flavors that I love, and I hope you try it! This reheats well, so don’t be afraid to make the full recipe even if you’re not cooking for a lot of people.
What components do you need?
- grilled chuck
- olive oil (affiliate link)
- Salt and freshly ground black pepper for seasoning meats
- Canned beef broth (referral link) or beef stock
- Canned small tomato cubes
- Italian herbal seasoning (affiliate link)
- ground fennel (affiliate link) (maybe optional, but recommended)
- an onion
- green pepper
- chopped fresh basil or Basil pesto (affiliate link)
- good quality balsamic vinegar (affiliate link) to spray on the table, optional
What adds Italian flavors in Italian beef broth?
A delicious Italian beef broth loaded with Italian flavors from olive oil, tomatoes, Italian herb seasoning, ground fennel, and of course, basil! And please do not skip the ground fennel. This is the main flavor in this recipe.
How can you make Italian beef broth less expensive?
Although this soup only uses a few pounds of beef, that may still be a stretch for the budget. I think you can still make a really good stew with this recipe if you use less beef and more zucchini, and if you still get a lot of garden zucchini, it might be an attractive idea to help use more zucchini as well!
Do vegetables have to be cooked separately for Italian beef broth?
Cooking the vegetables separately and adding them at the end keeps them firmer and flavorful in the final soup, and adding basil or basil pesto at the end keeps the flavor strength in the final dish.
What can you use if you don’t have fresh basil?
If you don’t have fresh basil (and you don’t need the soup to be dairy-free), you can add a small amount of it. Buy basil pesto To taste the soup.
Want more delicious low-carb keto soup ideas?
you can use Low Carb and Keto Stew Recipes Find more ideas like these for serving cold-weather dinners!
How to make Italian beef broth with zucchini, mushrooms and basil:
(Scroll down for a full, printable recipe with nutritional information.)
- Trim the beef and cut it into cubes a little over an inch square.
- Brown the beef in a little olive oil, season with salt and pepper to taste, then add to the pot.
- Sweeten the pan with beef broth and add to the soup pot with Italian herbal seasoning (referral link), ground fennel (affiliate link), canned cherry tomatoes.
- Simmer over medium-low heat for 60 minutes, or a little longer if the meat doesn’t look tender.
- When you are ready to finish the soup, heat another teaspoon of olive oil and sauté the chopped onion and pepper and add them to the soup.
- Add a little oil, fry the zucchini, and add it to the soup.
- Then heat the last teaspoon of olive oil, saute the mushrooms and add them to the soup.
- Simmer for 15 minutes, then add the basil and cook for a few more minutes.
- Serve hot with a little balsamic vinegar to drizzle on the table if you like.
Make Italian beef broth a low-carb meal:
This Italian-flavored soup can be a delicious one-dish meal. But if you want to add something else, this will be delicious olive breadAnd the Delicious almond flour breador Delicious Low-Carb & High-Fibre Muffins.
More delicious Italian dinners:
Weekend food preparation:
This recipe has been added to a category called Prepare food on the weekend To help you find recipes to make or cook on the weekend and eat during the week!
2 lbs. Grill chuck (after trimming) cut into cubes just over 1 inch in size
5 teaspoons. olive oil
Salt and freshly ground black pepper for seasoning meats
2 14 ounces beef broth (see notes)
2 14.5 oz. Small tomato cans with juice
Italian Herb Mix 1 T
1 tsp. ground fennel seeds (likely optional, but recommended)
1 medium onion, cut into 1/2 inch cubes
1 large green pepper, cut into 1/2 inch cubes
2 small zucchini, ends trimmed, then halved lengthwise and thinly sliced
1/2 pound (or more) mushrooms, washed and cut into thick slices or halves (see notes)
4 tons of chopped fresh basil (see notes)
Good quality balsamic vinegar for table spray, optional
- Trim the roasted chuck and cut it into cubes. Heat 2 teaspoons of olive oil in a large non-stick frying pan (I’m used to it thisAnd brown the beef cubes over medium-high heat until the meat is browned on all sides, about 10-15 minutes.
- Season the meat with salt and freshly ground black pepper while it’s cooking. Do not rush this step; Browning the meat adds flavor.
- Add the roasted meat to the pot. (I will use cast iron or enameled enamel Dutch oven If you have one.)
- Add a can of beef broth to the skillet and cook for 1 minute, scraping with a stir-fryer to loosen the browned pieces of meat sticking to the pan, then add to the saucepan with the other can of beef broth.
- add small tomato cubes with juice, Italian Herb Mix (referral link), and ground fennel and fuss.
- Bring to a boil over medium-low heat and simmer for 60 minutes, or a little longer if the meat doesn’t feel tender when pierced with a fork.
- While the soup is simmering, peel and chop the onion, chop the stalk and seeds of green pepper and chop. Cut the ends of the zucchini, cut in half lengthwise, and cut into thick slices.
- Wash the mushrooms (in a rotary salad (affiliate link) if you have one) or rinse in a colander in the sink and dry, cut the mushrooms into thick slices or half slices,
- When you are ready to finish the soup, heat 1 tsp. Olive oil in a frying pan, add onion and green pepper and cook for a few minutes over medium-high heat, then add to the soup.
- Heat the second teaspoon of olive oil, add the zucchini and cook until slightly browned on both sides, then add to the soup. Then add the mushroom slices, cook until the liquid comes out and begins to turn brown, then add to the soup.
- Simmer for 15 minutes, then add chopped basil and cook for a few more minutes.
- Serve hot and of good quality balsamic vinegar To drizzle on the table if you wish.
Amount per service:
Calories: 348Total fat: 14 gramsSaturated fat: 5 gramsUnsaturated fats: 8 gramsCholesterol: 125 mgsodium: 1810 mgCarbohydrates: 10 gramsthe basic: 2 gramssugar: 7 gramsprotein: 47 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
This delicious Italian low carb, keto beef broth is gluten free and approved for all phases of the original South Beach Diet.
Find more recipes like these:
Uses Soup or stew recipes Find more recipes like this Diet type indicator To find recipes suitable for a particular food plan. You may also like to check out Kalyn’s Kitchen on PinterestAnd the in FacebookAnd the on instagramAnd the on TikTokor on youtube To see all the good recipes I share there.
Historical notes for this recipe:
This recipe was published in 2017. It was last updated with more information in 2022.
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