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
Absolutely fantastic recipe! I made as directed. The only change I made was to add a few golden potatoes and home canned tomatoes. The only change I would make due to personal preference is I would have diced the onions and chopped up my tomatoes. Love the taste of both. It’s just a texture thing with me. I made with Winking Owl Cabernet sauvignon wine. I’m drinking the rest of the bottle with dinner! As made a loaf of bread in my breadmaker. Great meal! Will make again.
Is nutrition information available for this recipe?
Will work on that for you, Liz.
We would love to feature this recipe and one of the photos in our winery’s newsletter for our 2000 wine club members in October. I know they’d all love it! Plus it would pair well with the red wines we have planned. Please contact me back and let me know if it would be okay for us to use it.
Elizabeth, thank you for the kind comment. Please direct inquiries to admin@themediterraneandish.com and we’ll be happy to get back to you.
Doesn’t say whether to include the juice with tomatoes or just use the tomatoes. I am wondering. Thanks. I like the recipe. Is flouring the meat necessary or can I omit & just brown?
Made this as per recipe and it turned out well. My whole family, esp my son-in-law had three servings.
I think I will use the can button mushrooms instead of the fresh ones the cut out the earthly smell.
Thanks Suzy
Glad you all enjoyed it, Ricky!
Forgot to input star ratings
Very tasty recipe!! I will make it again.
Jack
Wonderful, Jack! Thank you for sharing!
Absolutely love a honest to goodness hearty stew especially on a cold winters night. Delish.
Awesome, Rosemary! Hope you’l give this one a try!
This is wonderful!!! Comfort Food!!!
Totally! Thanks for stopping in Cheryl!
Love all your recipes with pictures and how to do I’ve tried many of them they are so delicious
Thanks again
Thank you so much! Glad you’re enjoying them!
Have you made this without flour? Would like a gluten free option.
Hi Julie, you can certainly omit the flour in this recipe.
Questions… do we drain the can tomatoes or add the liquid to the pot? What is the green herb shown on top in photo? Parsley? Thanks. Luv the site.
You can add the tomatoes with the liquid. I do use a lot of parsley for garnish, you can use whatever herb you like.
Suzy, I love your site and recipes. The stew was easy to make, is a beautiful dish and full of flavor. I added red potatoes, followed your direction and will make this dish often. Thank You!
Wonderful to hear, Pat! So glad to have you here.
Wow am in haven.
Enjoy, Peter!
What can I use in place of the wine ? I need a non-alcoholic substitute, please !
Hi Jabee…I would simply add more broth or even water. Enjoy
I don’t know if you have this in the US, but here in Canada, Campbell’s sell a Beef broth with red wine which is non-alcoholic and low sodium. I came across it a couple of days ago when picking up the ingredients to make this stew, which is in the oven as I type this, and I won’t be tasting it until tomorrow but I’ll post an update when I do. Out of the container, it smelled wonderful and I hope it comes out tasting just as good. You can do a web search for Campbells beef broth with red wine and the right page with all the info should pop right up. If you can’t find it in the US, contact the company and see if they have any intention of selling it in the US under their Swanson brand. Who knows? They may send you a sample to try it out, it’s worth a shot! ?
I don’t know if you can find it in the US, but here in Canada, Campbell’s sell a beef broth with red wine that is alcohol free and lower in sodium. I came across it this week when I was looking to get some broth to make this recipe and I have a pot in the oven right now cooking away, so I can’t say exactly how good it is until the stew is done and I taste it, but that probably won’t be until tomorrow. Perhaps Campbell’s sell a similar product in the US under their Swanson brand name. This seems to be a great idea for beef dishes such as stew or even to add into a spaghetti meat sauce. You can find info on this with a simple web search for ‘Campbells beef broth with red wine’. If it isn’t available in the US, contact the company and see what happens. They might introduce it if there’s demand for it. Worth a shot! When my stew is done, and I try it tomorrow, I’ll add a reply to this and tell you how it came out and if I think it’s worth a shot. ?
So interesting! I personally have not seen this item around here. I can’t wait to hear your review!
Made this stew for dinner last night. I Do Not cook so I was hoping it would be easy and delicious and It Was!!! We all
loved the flavor
Awesome, Erin! I am so glad you enjoyed it!
Hey Suzy
When we get back from our Sunday walk in the snow today, your lovely stew will be sizzlingly sitting waiting to be devoured.
Can’t wait ! Thanks
Hey Chris! Hope you guys enjoyed this one! I know I’ll be making it again here a few times this winter!
Hey Chris! Hope you guys enjoyed this one! I know I’ll be making it again here a few times this winter!
This beef stew looks absolutely amazing! as it gets cold here I’m definitely making it
Thank you! I’m totally with you, Karyl! Those cooler days call for a little warm-your-heart stew! Enjoy!
if you do not have a crockpot how long would you cook in a 350 degree oven? 2 1/2 hrs.?
Hi Jody! I am so sorry for the tardy response, I don’t know what happened, but I just saw this question. I would say 2 1/2 to 3 1/2 hours, covered. you’ll want to just watch it.