Swiss-Italian Beef Stew

Swiss-Italian Beef Stew

Swiss food is heavily influenced by French, German and Northern Italian cooking and this Swiss-Italian Beef Stew is a perfect example of that. Simple and rustic, loaded with beef, vegetables, and aromatics, this stew really sticks to your ribs. Serve it over polenta for a traditional Swiss-Italian meal.


  • 1 tbsp. each olive oil & butter
  • 2 lbs. beef stew meat, cut into 1” cubes
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp. Susie Q’s Santa Maria Seasoning
  • 1 (8oz.) can tomato sauce
  • 1/2 cup of water
  • 1/2 cup of red wine
  • 2 beef bouillon cubes
  • 2 stems fresh rosemary or 1 tsp. dried 
  • 1 bay leaf
  • 1 stem fresh oregano or 1 tsp. dried
  • 1/2 lb. button mushrooms, sliced (optional)
  • 2 tbsp. cornstarch
  • 4 tbsp. cold water


  1. In a Dutch oven or large, heavy pan, heat the oil and butter and brown the stew meat on all sides. 
  2. Add the onion, garlic, and Santa Maria Seasoning and cook until the onions have softened.
  3. Stir in the tomato sauce, water, wine and bouillon cubes. 
  4. Add the fresh rosemary, bay leaf, and fresh oregano.  If using dried rosemary and oregano, place the spices in a tea infuser and add to the stew. Cover and simmer for 1.5 - 2 hours, or until the beef is tender. 
  5. Ten minutes before serving, add the sliced mushrooms, if using.
  6. Remove the bay leaf and herbs. Use a slotted spoon to transfer the meat and mushrooms to a medium-sized bowl. 
  7. In a small bowl, mix the cornstarch and water together until smooth. Stir the mixture into the soup and bring to a simmer. Continue simmering, stirring often, until thickened.  
  8. Return the meat and mushrooms to the pan and heat through. 
  9. To serve: Place a slice of polenta in the bottom of a bowl and top with the stew. 

Serves 4 - 6


Kerry from Montana wrote in to tell us about an alternate way to serve this stew - in a "bowl" made of polenta. Brilliant!

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