Description
This Slow Cooker Italian Beef Stew is a hearty and flavorful dish perfect for a comforting meal. Tender beef stew meat is browned with pancetta and vegetables, then slow-cooked with red wine, tomatoes, and Italian seasoning to develop rich flavors. Fresh green beans and peas are added towards the end for a vibrant finish. Serve this stew hot alongside polenta, egg noodles, or mashed potatoes with crusty bread for a satisfying dinner.
Ingredients
Scale
Meat and Protein
- 1 1/4 – 1 1/2 pounds beef stew meat
- 2 ounces pancetta, diced small
Vegetables
- 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 Broth
- 1 cup dry red wine
- 1 (14-ounce) can low-sodium beef broth
- 1 (14.5-ounce) can diced tomatoes
Oils, Seasonings, and Others
- 2 tablespoons olive oil, divided
- 4 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 teaspoon salt, plus extra for seasoning
- 1/2 teaspoon pepper, plus extra for seasoning
- 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 diced pancetta until browned and slightly crisp. Add diced carrots, onion, minced garlic, and sliced mushrooms; season with salt and pepper. Continue sautéing until vegetables are softened. Transfer this mixture to the slow cooker.
- Coat and brown beef: Season the beef stew meat with salt and pepper, then toss it with 4 tablespoons of flour until coated. In the same skillet, heat the remaining 1 tablespoon olive oil and brown the flour-coated beef on all sides. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Transfer the beef and wine mixture to the slow cooker.
- Make broth and combine in slow cooker: Whisk any remaining flour from the beef bowl into the low-sodium beef broth until smooth. Add this broth mixture to the slow cooker along with tomato paste, diced tomatoes, salt, pepper, Italian seasoning, and the bay leaf. Stir well to combine all ingredients.
- Cook low and slow: Cover the slow cooker with the lid and cook on low heat for 8 hours to allow the beef and vegetables to become tender and flavors to meld.
- Add green beans and peas: During the last hour of cooking, add the Italian flat beans or green beans and peas to the slow cooker. Continue cooking uncovered or covered as preferred until the beans are tender and the peas are warmed through.
- Serve: Serve the Italian beef stew hot, paired with polenta, egg noodles, or mashed potatoes. Accompany with crusty bread to soak up the delicious sauce.
Notes
- For a thicker stew, remove the lid during the last 30 minutes to reduce the liquid.
- Using low-sodium broth helps control the salt content; adjust seasoning accordingly.
- For added depth, use a robust dry red wine such as Cabernet Sauvignon or Merlot.
- Feel free to substitute fresh green beans if Italian flat beans are unavailable.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
