Step 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.

Step 2

Season the meat with salt and fresh-ground black pepper as it cooks. Don’t rush this step; browning the meat adds flavor.

Step 3

Add the browned meat to the stew pot. (I would use a cast-iron or enamel coated dutch oven if you have one.)

Step 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.

Step 5

Add the petite dice tomatoes with juice, Italian Herb Blend (affiliate link), and ground fennel and stir.

Step 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.

Step 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.

Step 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,

Step 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.

Step 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.

Step 11

Simmer about 15 minutes, then add the chopped basil and cook a few minutes more.

Step 12

Serve hot, with a good quality balsamic vinegar to drizzle on at the table if you’d like.