If you are looking for a comforting, hearty, and wonderfully flavorful dish to warm up your evenings, this Slow Cooker Italian Beef Stew Recipe is exactly what you need. Imagine tender, melt-in-your-mouth beef mingling with bright vegetables and rich, aromatic herbs, all slow-cooked to perfection. The robust combination of pancetta, red wine, and tomatoes creates a luscious sauce that brings out every bit of savory goodness. This stew not only satisfies your appetite but also fills your home with an irresistible aroma, inviting everyone to gather around the table. Trust me, once you try this Slow Cooker Italian Beef Stew Recipe, it will quickly become a favorite to make again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet essential ingredients that each play a special role in crafting that classic Italian beef stew flavor and texture. With fresh vegetables, quality beef, and flavorful seasonings, everything comes together effortlessly in the slow cooker for a perfect meal.
- 2 tablespoons olive oil, divided: Used to brown the pancetta and beef, giving a rich base flavor and preventing sticking.
- 2 ounces pancetta, diced small: Adds a smoky, salty depth that enhances the stew’s savory notes.
- 3 medium carrots, peeled and diced: Provide sweetness and texture that balance the robust beef.
- 1 large onion, diced: Builds foundational flavor and adds natural sweetness once caramelized.
- 3-4 cloves garlic, minced: Infuses the stew with aromatic warmth and Italian flair.
- 8 ounces mushrooms, sliced: Introduce earthiness and absorb the stew’s flavorful juices beautifully.
- 1 1/4 – 1 1/2 pounds beef stew meat: The star protein that becomes tender and juicy after slow cooking.
- 1 cup dry red wine: Adds acidity and complexity, perfectly deglazing the pan and enriching the sauce.
- 4 tablespoons all-purpose flour: Helps thicken the stew for a luscious, hearty consistency.
- 1 (14-ounce) can low-sodium beef broth: Forms the savory liquid base of the stew without overpowering saltiness.
- 1 (14.5-ounce) can diced tomatoes: Brings brightness and sweetness, balancing richness.
- 2 tablespoons tomato paste: Concentrates tomato flavor and thickens the sauce further.
- 1 teaspoon salt, plus extra for seasoning: Enhances all the flavors throughout the dish.
- 1/2 teaspoon pepper, plus extra for seasoning: Adds subtle heat and depth.
- 1/2 teaspoon Italian seasoning: A fragrant blend that gives the stew authentic Italian character.
- 1 bay leaf: Imparts delicate herbal notes during the slow cooking process.
- 1 cup Italian flat beans or green beans: Added near the end for fresh crunch and color.
- 1 cup peas: Bring a pop of sweetness and vibrant green to finish the dish.
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. Sauté the diced pancetta until it is beautifully browned and crispy, releasing its smoky aroma. Then add the carrots, diced onion, minced garlic, and sliced mushrooms, seasoning everything lightly with salt and pepper. Cook until the vegetables have softened and are fragrant. Once this flavorful base is ready, transfer the mix to your slow cooker, setting the stage for a rich stew.
Step 2: Coat and brown beef
Next, season your beef stew meat generously with salt and pepper. Toss the beef pieces with the flour, ensuring each chunk is lightly coated—this will help create a thicker sauce later on. Using the same skillet with the remaining tablespoon of olive oil, brown the beef on all sides over medium-high heat until you get a lovely crust. Pour in the red wine to deglaze the skillet, scraping up all those delicious browned bits stuck to the bottom; these bits carry intense flavor. Once combined, transfer the beef and wine mixture directly to the slow cooker atop the vegetables.
Step 3: Make broth and add to slow cooker
In a bowl, whisk the remaining flour from the beef along with the beef broth until you have a smooth mixture. Pour this into the slow cooker along with the tomato paste, canned diced tomatoes, salt, pepper, Italian seasoning, and the bay leaf. Stir everything together gently to combine. This mixture will develop into a savory, aromatic broth that’s the soul of the stew.
Step 4: Cook the stew
Cover the slow cooker with its lid and set to cook on low for 8 hours. This slow, gentle cooking allows the beef to become tender and the flavors to meld beautifully together. Resist the temptation to lift the lid too often – the magic happens in those undisturbed hours.
Step 5: Add vegetables
About one hour before the cooking time ends, add the Italian flat beans (or green beans) along with the peas. They will cook just enough to retain their color and light crunch while soaking up some of the delicious stew juices, brightening both the taste and appearance of the dish.
How to Serve Slow Cooker Italian Beef Stew Recipe
Garnishes
To elevate the finishing touch, sprinkle some freshly chopped parsley or basil over each serving. A dusting of grated Parmesan cheese adds a lovely salty tang, and a drizzle of good-quality extra virgin olive oil can add richness and gloss. These simple garnishes make a big difference in presentation and flavor.
Side Dishes
This Slow Cooker Italian Beef Stew Recipe pairs beautifully with creamy polenta, egg noodles, or classic mashed potatoes, each soaking up the stew’s luscious sauce in the most satisfying way. Don’t forget some crusty bread for dipping—it’s practically mandatory to mop up every last drop!
Creative Ways to Present
For a unique touch, serve the stew in individual bread bowls for a rustic, cozy meal. Alternatively, layering a small bowl of risotto and topping it with a ladle of stew creates an elegant presentation perfect for entertaining guests. For a casual family dinner, heap the stew over buttered spaetzle or even creamy polenta to impress everyone at the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover stew to airtight containers and refrigerate for up to 3 days. The flavors actually improve overnight, making the next-day meal even more delicious. Just be sure to cool it promptly to avoid any food safety issues.
Freezing
This Slow Cooker Italian Beef Stew Recipe freezes wonderfully. Portion the stew into freezer-safe containers or heavy-duty zip-top bags, leaving some headspace for expansion. It can be frozen for up to 3 months and thawed overnight in the fridge before reheating.
Reheating
Reheat the stew gently on the stove over medium-low heat, stirring occasionally until warmed through. You can also microwave individual servings, covered, stirring halfway for even heat. If the stew has thickened too much after storage, add a splash of broth or water to loosen it while reheating.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef stew meat is ideal for its tenderness after slow cooking, chuck roast cut into cubes works just as well and may even yield richer flavor due to its marbling.
Do I need to brown the meat and vegetables first?
Browning is highly recommended as it develops deeper, caramelized flavors and an excellent base for the stew. Skipping this step may result in a less complex dish.
What if I don’t have Italian flat beans?
Green beans are a great substitute and readily available. You can also use frozen peas mixed with other beans, but be sure to add them near the end of cooking to keep their texture.
Can I make this stew in an Instant Pot?
Yes, you can adapt this recipe for an Instant Pot using the sauté function for browning and then pressure cooking to reduce the total cooking time. Just adjust liquids and cooking times accordingly.
Is red wine necessary?
While red wine adds wonderful depth, you can substitute with additional beef broth plus a splash of balsamic vinegar for acidity if you prefer a non-alcoholic version.
Final Thoughts
This Slow Cooker Italian Beef Stew Recipe is truly soul-satisfying and a perfect way to fill your home with comforting aromas and delicious flavors. Its ease makes it ideal for busy days, yet it feels like a lovingly crafted meal worthy of any special occasion. I really encourage you to give it a try—you might just find it becoming your new go-to stew that delights family and friends alike!
Print
Slow Cooker Italian Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 4 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: Italian
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
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.
