Slow Cooker Italian Beef Stew is a comforting and hearty dish that combines tender chunks of beef, savory Italian herbs, and plenty of vegetables all simmered together in a rich, flavorful broth. It’s the kind of meal that fills your kitchen with amazing smells and leaves you feeling warm and satisfied.
I love how simple it is to make—just toss everything in the slow cooker and let it do the work while you go about your day. The beef becomes so tender it almost melts in your mouth, and the mix of garlic, tomatoes, and herbs gives it that wonderful Italian flare without needing a ton of fuss.
My favorite way to enjoy this stew is with a crusty piece of bread to soak up all the delicious juices. It’s perfect for a cozy night in or even making ahead for a comforting lunch the next day. Whenever I make this, it quickly becomes one of those meals that everyone asks for again and again.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect for slow cooking because it becomes tender and juicy. If you don’t have chuck roast, brisket or stew meat works well. Just avoid lean cuts like sirloin, which can dry out.
Diced tomatoes: Use canned diced tomatoes with juices for a rich base. If you prefer a smoother texture, substitute with crushed tomatoes. Fresh tomatoes can be used but may need more cooking time.
Red wine: Adds deep flavor to the stew, but it’s optional. You can replace it with extra beef broth or a splash of balsamic vinegar for tanginess if you prefer to skip alcohol.
Herbs: Dried oregano, basil, and thyme give this stew its Italian notes. Fresh herbs are great if available—add them at the end to keep their bright flavor.
Vegetables: Onion, celery, and carrots are classic stew veggies that add sweetness and texture. You can also add mushrooms or bell peppers to mix it up.
How Do I Get Tender, Flavorful Beef in My Stew?
The key is browning the beef before slow cooking. This step develops rich flavors and seals in juices. Don’t skip it!
- Pat the beef cubes dry then season well with salt and pepper for better browning.
- Heat oil in a skillet until shimmering, then brown the meat in batches. Avoid over-crowding the pan to get a nice crust.
- Once browned, transfer beef to the slow cooker and add sautéed aromatics (onion, celery, garlic) for more flavor depth.
- Cook low and slow for 7-8 hours or high for 4-5 hours until beef is fork-tender.
This long, gentle cooking breaks down tough fibers, making your stew silky and delicious every time.
Equipment You’ll Need
- Slow cooker – the star of the recipe; it gently cooks the beef until tender without constant attention.
- Large skillet – perfect for browning the beef and sautéing veggies to build better flavor before slow cooking.
- Sharp knife – makes chopping onions, celery, carrots, and meat quick and safe.
- Wooden spoon or heatproof spatula – great for stirring ingredients without scratching your cookware.
Flavor Variations & Add-Ins
- Swap beef chuck for boneless pork shoulder for a slightly sweeter, tender stew.
- Add sliced mushrooms for an earthy depth that complements the Italian herbs well.
- Include a splash of balsamic vinegar instead of wine for a tangy twist when avoiding alcohol.
- Stir in chopped kale or spinach during the last 30 minutes for added color and nutrition.
How to Make Slow Cooker Italian Beef Stew?
Ingredients You’ll Need:
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 1 (14 oz) can diced tomatoes, with juices
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for a slight heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (optional, for serving)
- Polenta or crusty bread, for serving
How Much Time Will You Need?
This stew takes about 20 minutes to prepare, including chopping and browning the beef and vegetables. Then, set your slow cooker and cook the stew on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and full of flavor. This hands-off cooking time means you can relax while your kitchen fills with delicious aromas.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and black pepper. Add them to the skillet in batches to avoid crowding, and brown each side for about 3 to 4 minutes. Once browned, remove the beef and set it aside.
2. Cook the Vegetables:
In the same skillet, add the diced onion and chopped celery. Cook for 4 to 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. This will add great flavor to your stew.
3. Combine Ingredients in Slow Cooker:
Transfer the browned beef and cooked vegetables to your slow cooker. Add the chopped carrots, diced tomatoes with juices, beef broth, red wine (if using), tomato paste, dried oregano, basil, thyme, and red pepper flakes. Stir everything well to combine.
4. Slow Cook the Stew:
Cover your slow cooker with the lid. Cook on low for 7-8 hours, or on high for 4-5 hours. The beef will become tender and the flavors will blend beautifully.
5. Finish and Serve:
Taste the stew and add more salt and pepper if you like. Serve it hot, garnished with fresh parsley and, if desired, sprinkle some grated Parmesan cheese on top. It’s delicious on its own or served over creamy polenta or with crusty bread to soak up the lovely sauce.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure it’s fully thawed before browning. Thaw overnight in the fridge or use a cold water bath method. Browning frozen meat directly can lead to uneven cooking and less flavorful results.
Can I Skip the Red Wine?
Absolutely! If you prefer not to use wine, simply replace it with an equal amount of beef broth or add a splash of balsamic vinegar for a little tang. The stew will still be rich and delicious.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat gently on the stove or in the microwave. For longer storage, freeze the stew for up to 3 months and thaw overnight in the fridge before reheating.
Can I Add Other Vegetables?
Yes! Feel free to add mushrooms, bell peppers, or even spinach during the last 30 minutes of cooking for extra flavor and nutrition. Just adjust cooking times if adding harder vegetables.
