A simple rustic Italian beef stew recipe loaded with aromatics and vegetables like tomatoes, carrots and mushrooms. This only takes 15 minutes to prep, and I let the crock pot do all the heavy lifting. The result? Fork tender perfection! Be sure to see the video tutorial for how to make this Italian beef stew (below).
The prospect of a bowl of slowly-stewed beef, Italian style, always has me excited! Especially on cruelly cold days, Italian beef stew is high on the list of dishes I make without a second thought. So is the case with Greek-style beef stew, cauliflower and chickpea stew, and this carrot ginger soup, by the way.
Why this Italian Beef Stew Recipe Works
There are countless of recipes for Italian beef stew. And to me, adding your own twist is what makes it extra special.
This slow cooker Italian beef stew is a very basic recipe. Beef chuck roast, deeply browned and then slow-cooked in a red wine broth with loads of carrots, mushrooms and aromatics.
I serve my Italian beef stew simply with a piece of rustic Italian bread, or even homemade challah. Heaped over traditional Italian Creamy Polenta is perfect on a cold night, but I do occasionally rebel and serve over Lebanese rice.
What Kind of Meat to Use for this Beef Stew?
It goes without saying that you should not waste your money on an expensive cut of beef for this stew. I like beef chuck roast. As it cooks slowly, the meat’s connective tissue breaks down to tender perfection. If you check your stew and find that the meat is chewy, it simply means that it needs some more time to cook.
Watch the Video for How to Make this Italian Beef Stew:
Crock Pot Italian Beef Stew
- Total Time: 5 hours 15 minutes
- Yield: Serves 6
Description
Easy, rustic Italian Beef Stew made right in your crock pot or slow cooker! Only a few minutes to prep this comforting meal.
Ingredients
- 3/4 cup all-purpose flour
- 1 1/2 tbsp garlic powder
- Salt and freshly ground pepper
- 1 1/2 lb beef chuck roast, fat-trimmed, and cut into roughly 1 1/2 inch cubes
- Private Reserve extra virgin olive oil
- 1 large red onion, cut into large pieces
- 6 garlic cloves, chopped
- 4–5 large rainbow carrots (about 12 oz), cut into large pieces
- 1 cup red wine
- 2 cups vegetable broth
- 28 oz can whole peeled tomato
- 4–5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 16 oz white or cremini mushrooms, cleaned and sliced
Instructions
- Mix the flour and garlic powder together.
- Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
- In a large cast-irons skillet, heat 2 tbsp olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
- Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
- Cover the crock pot and cook on high for 4 1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
- Enjoy with your favorite Italian bread or even homemade challah!
Notes
- Pro Tip: Do not spend too much money on your cut of beef used for this recipe. An inexpensive beef chuck roast is the best option. As it cooks slowly, the meat’s connective tissue breaks down to tender perfection. If you check your stew and find that the meat is chewy, it simply means that it needs some more time to cook.
- Prep Time: 15 mins
- Cook Time: 5 hours
- Category: Entree
- Method: Slow Cooker
- Cuisine: Italian
Recommended for this recipe: Cast Iron Skillet; Large Crock Pot
can I make this in a large cast iron pot- sounds wonderful
Absolutely! Enjoy!
Hello! I love your recipes, they take me back to living in Italy 💜 I currently have a pork roast on hand, my only question is, would I follow the recipe the same way?
Hi, Maria. We haven’t tested this recipe with a pork tenderloin, but I think you could use the same method. Crock pot cooking is very forgiving :).
Love recipes
Love the recipes
My son is gluten intolerant so I use cornstarch to thicken the gravy, by using broth to deglaze pan after browning the meat well. He does like it served over Barilla gluten free pasta.
Awesome! Thanks so much for sharing that. So helpful for our other gluten free readers!
Todo lo que nos entrega esta dama siempre está rico
Gracias, Jorge!!
I’m so glad I found you. I’ve tried several of your recipes and they are so delicious. Last night e had the salmon with tomatoes and olives from your cookbook. It was awesome. Thanks
So glad you enjoyed it, Linda!
If I am in a time crunch, can I skip browning the meat? Or will that significantly decrease the flavor?
Hi, Laura. You can skip it in a pinch.
I’ve never had a bad experience with any of your recipes. My kids hate mushrooms, what can I substitute for?
Hi, Julie. You can simply omit them here and use more of the other veggies if you’d like. Enjoy!
Tried to do and it was tasteless would never make it again
You clearly have no tastebuds. Every one of Suzie’s recipes are incredible. My picky husband and son even love them!