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 a rich blend of red wine, tomatoes, and Italian herbs. Finished with fresh green beans and peas, it offers a balanced, savory stew ideal for serving with polenta, noodles, or crusty bread.
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 and Fats
- 2 tablespoons olive oil, divided
Dry Ingredients and Seasonings
- 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 of olive oil in a skillet over medium-high heat. Add diced pancetta and sauté until browned and crispy. Then add the diced carrots, onion, minced garlic, and sliced mushrooms to the skillet. Season with salt and pepper to taste and sauté the mixture until the vegetables have softened. Once cooked, transfer the pancetta and vegetable mixture to the slow cooker.
- Coat and brown beef: Season the beef stew meat with salt and pepper. Toss the meat with the all-purpose flour until coated evenly. In the same skillet used for the pancetta, add the remaining tablespoon of olive oil and brown the beef over medium-high heat, ensuring each side develops a golden crust. Pour in the dry red wine to deglaze the pan, scraping up any browned bits stuck to the skillet for additional flavor. Transfer the browned beef and wine mixture to the slow cooker.
- Make broth and add to slow cooker: In a bowl, whisk any remaining flour from the beef coating with the low-sodium beef broth until smooth to avoid lumps. Add this broth mixture to the slow cooker along with tomato paste, diced tomatoes, salt, pepper, Italian seasoning, and the bay leaf. Stir gently to combine all ingredients.
- Cook the stew: Cover the slow cooker and set it to cook on low heat for 8 hours. This slow cooking process will tenderize the beef and allow the flavors to meld perfectly.
- Add vegetables: About one hour before the cooking time ends, add the Italian flat beans (or green beans) and peas to the slow cooker. Stir them gently into the stew to cook until tender but still vibrant in color.
- Serve: Once cooking is complete, remove the bay leaf, and serve the Italian beef stew hot. It pairs beautifully with polenta, egg noodles, or mashed potatoes, along with crusty bread for dipping into the rich sauce.
Notes
- For a thicker stew, you can mix an additional tablespoon of flour or cornstarch with cold water and stir it in during the last 30 minutes of cooking.
- If you prefer a spicier stew, add a pinch of red pepper flakes when sautéing the vegetables.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and taste even better the next day.
- To reduce sodium, use low-sodium beef broth and adjust added salt accordingly.
- Feel free to swap out green beans with fresh or frozen peas depending on availability.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Stew
- Method: Slow Cooking
- Cuisine: Italian
