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If you’re craving a cozy, heartwarming meal packed with rich, savory flavors that meld beautifully over hours of gentle cooking, look no further than this Slow Cooker Italian Beef Stew Recipe. This dish is the perfect combination of tender beef, vibrant vegetables, and a luscious, tomato-infused broth that’s been slow-cooked to perfection. It’s a guaranteed winner for family dinners or any time you want to dig into something comforting yet delightfully Italian in spirit. You’ll love how every bite bursts with deep, rustic flavor without spending all day in the kitchen.
Ingredients You’ll Need
This Slow Cooker Italian Beef Stew Recipe relies on simple yet essential ingredients, each adding a signature layer of flavor, texture, or color. From the savory pancetta to the fresh green beans, these items come together to create a stew that’s hearty, balanced, and irresistibly delicious.
- Olive oil (2 tablespoons, divided): Provides a fruity base for sautéing and melts into the stew for depth.
- Pancetta (2 ounces, diced small): Adds a slightly smoky, salty richness that elevates the stew’s flavor profile.
- Carrots (3 medium, peeled and diced): Bring a natural sweetness and vibrant color to the dish.
- Onion (1 large, diced): Forms the aromatic foundation that enhances every bite.
- Garlic (3-4 cloves, minced): Infuses the stew with a fragrant warmth and classic Italian flair.
- Mushrooms (8 ounces, sliced): Add an earthy element and tenderness that balances the meat.
- Beef stew meat (1 1/4 – 1 1/2 pounds): The star protein, slow-cooked until meltingly tender.
- Dry red wine (1 cup): Perfect for deglazing and introducing complex, fruity undertones.
- All-purpose flour (4 tablespoons): Used to coat the beef and thicken the stew’s luscious broth.
- Beef broth (1 can, 14 ounces, low-sodium): Creates a savory, rich base for the stew’s sauce.
- Diced tomatoes (1 can, 14.5 ounces): Bring acidity, sweetness, and a vibrant red color.
- Tomato paste (2 tablespoons): Intensifies the tomato flavor and thickens the broth beautifully.
- Salt (1 teaspoon plus extra for seasoning): Enhances all the flavors and balances the stew.
- Pepper (1/2 teaspoon plus extra for seasoning): Adds just the right hint of warmth and spice.
- Italian seasoning (1/2 teaspoon): A fragrant blend of herbs that gives the stew its unmistakable Italian character.
- Bay leaf (1): Adds subtle herbal depth that’s classic in slow-cooked dishes.
- Italian flat beans or green beans (1 cup): Contribute a fresh crunch and bright green color, added near the end for just the right texture.
- Peas (1 cup): Sweet and tender, they complete the veggie medley perfectly.
How to Make Slow Cooker Italian Beef Stew Recipe
Step 1: Brown Pancetta and Vegetables
Start by heating 1 tablespoon of olive oil in a skillet over medium-high heat. Toss in the diced pancetta and sauté until it’s beautifully browned and crisp, which adds a wonderful smoky flavor to the stew. Next, add the diced carrots, onion, garlic, and mushrooms to the pan. Season everything with salt and pepper and sauté the veggies until they soften and begin to caramelize slightly. These steps build the deep flavor base that your Slow Cooker Italian Beef Stew Recipe needs, so don’t rush!
Step 2: Coat and Brown the Beef
Season your beef stew meat generously with salt and pepper, then toss it in flour to ensure each piece is nicely coated. In the same skillet used for pancetta and veggies, heat the remaining tablespoon of olive oil and brown the beef in batches if necessary. Browning the meat seals in the juices and develops those rich, caramelized flavors. After the beef is browned, pour in the dry red wine to deglaze the pan, scraping up all those tasty browned bits stuck to the bottom—that’s flavor gold! Once combined, transfer the beef and wine mixture to your slow cooker.
Step 3: Prepare Broth and Add Ingredients to Slow Cooker
Use the remaining flour in your bowl and whisk it into the beef broth until completely smooth—this will help thicken the stew as it cooks. Add this broth mixture to the slow cooker, followed by the tomato paste, diced tomatoes, salt, pepper, Italian seasoning, and the bay leaf. Stir everything gently to combine. This medley of liquids and spices will create a luscious, deeply savory sauce that your beef and veggies will soak up over hours.
Step 4: Slow Cook for 8 Hours
Cover your slow cooker and set it on low. Let the stew bubble away slowly for eight hours, patiently transforming the beef into tender, melt-in-your-mouth goodness. The lengthy cooking time allows all the flavors to marry beautifully, giving you an authentic homemade Italian stew sensation without the need for constant supervision.
Step 5: Add Green Beans and Peas
About an hour before serving, stir in the Italian flat beans or green beans and peas. Adding them late keeps their color bright and their texture slightly crisp, adding a fresh contrast to the rich, tender stew. This final vegetable addition brings balance and beautifully completes your Slow Cooker Italian Beef Stew Recipe.
How to Serve Slow Cooker Italian Beef Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dusting of freshly grated Parmesan cheese adds a punch of color and an irresistible aroma. A drizzle of good quality extra virgin olive oil just before serving can also uplift the stew, infusing it with a subtle fruity richness.
Side Dishes
This stew shines served alongside creamy polenta, buttery egg noodles, or smooth mashed potatoes—all excellent for soaking up the flavorful sauce. Don’t forget some crusty bread to scoop up every last drop of that hearty broth, making your meal nothing short of satisfying.
Creative Ways to Present
For a special touch, serve the stew in rustic ceramic bowls that keep it warm and cozy. You can also ladle it over creamy polenta in individual shallow plates for a restaurant-worthy presentation that feels intimate and inviting. Adding a small side salad with a lemon vinaigrette helps cut through the richness, bringing a fresh bite to your meal.
Make Ahead and Storage
Storing Leftovers
Allow the stew to cool completely before transferring it to airtight containers. Stored in the refrigerator, it will stay fresh for up to four days. The flavors actually deepen overnight, so leftovers make an excellent lunch or dinner the next day.
Freezing
This Slow Cooker Italian Beef Stew Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags and freeze for up to three months. Just remember to leave some space for expansion and label your containers with the date for easy reference.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a splash of broth or water can help loosen the sauce if it has thickened too much. Avoid the microwave if you can, to preserve the stew’s rich texture and flavors.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef stew meat is perfect for slow cooking due to its tenderness and ability to become juicy after long cooking times, you can also use chuck roast cut into cubes. Just make sure to brown it well and allow enough time for slow cooking.
Do I need to brown the beef and vegetables first?
Browning is highly recommended as it develops incredible flavor through caramelization and adds depth to your stew. Skipping this step might save time but will significantly affect the taste and richness of your stew.
Can I make this recipe in an Instant Pot instead of a slow cooker?
Yes! Brown the beef and vegetables as directed, then use the sauté function on your Instant Pot. After adding all ingredients, cook on high pressure for around 35-40 minutes, then do a natural release. Add green beans and peas after pressure cooking and use the sauté function for a few minutes to cook them through.
What if I don’t have pancetta? Can I substitute it?
You can substitute pancetta with thick-cut bacon or prosciutto for a similar smoky, salty flavor. If you prefer a vegetarian option, omit it altogether and increase the olive oil slightly to maintain richness.
Why do I add the green beans and peas toward the end?
Adding these green vegetables in the last hour ensures they retain their bright color and a bit of bite, providing a pleasant textural contrast to the slow-cooked beef and soft carrots. Adding them too early results in mushy veggies.
Final Thoughts
There’s something incredibly satisfying about coming home to a slow simmering pot of comfort food like this Slow Cooker Italian Beef Stew Recipe. It’s a feast of flavors and textures that bring warmth to the table, perfect for chilly days or when you want a meal that feels like a big, delicious hug. Give it a try—you’ll find yourself reaching for this recipe again and again, sharing it as one of your favorites with friends and family.
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Slow Cooker Italian Beef Stew Recipe
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
Description
This Slow Cooker Italian Beef Stew is a hearty and flavorful meal perfect for a comforting dinner. Tender beef stew meat is browned with pancetta and sautéed vegetables, then slow-cooked with red wine, tomato, and Italian seasonings for hours until rich and savory. Green beans and peas are added towards the end to keep their freshness, making this stew both delicious and nutritious. Serve it with polenta, egg noodles, or mashed potatoes alongside crusty bread for a satisfying and warming Italian-inspired dinner.
Ingredients
Meat and Meat Seasoning
- 1 1/4 – 1 1/2 pounds beef stew meat
- 1 teaspoon salt, plus extra for seasoning
- 1/2 teaspoon pepper, plus extra for seasoning
- 4 tablespoons all-purpose flour
Vegetables
- 2 ounces pancetta, diced small
- 3 medium carrots, peeled and diced
- 1 large onion, diced
- 3–4 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup Italian flat beans or green beans
- 1 cup peas
Liquids and Seasonings
- 2 tablespoons olive oil, divided
- 1 cup dry red wine
- 1 (14-ounce) can low-sodium beef broth
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon Italian seasoning
- 1 bay leaf
Instructions
- Brown pancetta and vegetables: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté the diced pancetta until browned and crispy. Add the peeled and diced carrots, diced onion, minced garlic, and sliced mushrooms to the skillet. Season with salt and pepper, and continue sautéing until the vegetables are softened. Transfer all contents to the slow cooker.
- Coat and brown beef: Season the beef stew meat with salt and pepper. Toss the beef in the all-purpose flour until evenly coated. Heat the remaining 1 tablespoon of olive oil in the same skillet, then brown the beef in batches to ensure a good sear. Pour in the dry red wine to deglaze the pan, scraping up any browned bits from the bottom to incorporate flavor. Transfer the browned beef and wine mixture to the slow cooker.
- Make broth and add to slow cooker: Whisk any remaining flour from the beef coating bowl into the low-sodium beef broth until smooth to avoid lumps. Add this mixture to the slow cooker along with tomato paste, canned diced tomatoes, salt, pepper, Italian seasoning, and the bay leaf. Stir to combine all ingredients.
- Cook the stew: Cover the slow cooker and set to cook on low for 8 hours, allowing the flavors to deepen and the beef to become tender.
- Add vegetables: During the last hour of cooking, add the Italian flat beans (or green beans) and peas to the slow cooker. This helps them retain a bit of their texture and vibrant color.
- Serve hot: Remove the bay leaf and taste for seasoning adjustments. Serve the stew hot alongside polenta, egg noodles, or mashed potatoes, with crusty bread on the side for dipping into the delicious sauce.
Notes
- For best flavor, brown the beef and pancetta separately before slow cooking.
- Use low-sodium beef broth to better control salt levels.
- If Italian flat beans are not available, substitute with regular green beans or frozen green peas.
- Adding the green beans and peas during the last hour prevents them from overcooking and becoming mushy.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
