When you think of cozy meals, nothing quite compares to a slow-cooked dish that warms you from the inside out. That’s where this Slow Cooker Italian Beef Stew comes in. Imagine tender beef, vibrant vegetables, and a rich, savory broth simmering all day long. It’s the kind of meal that turns a simple evening into something special. Just toss everything into the slow cooker in the morning, and by dinner time, you’ll have a hearty stew ready to serve. The best part? It requires minimal prep, letting you spend more time enjoying your day without being stuck in the kitchen. So grab your apron, and let’s get cooking!
Why This Recipe Works
The slow cooking method shines in this recipe, allowing flavors to develop beautifully while keeping the beef tender and juicy. When you cook slowly, every ingredient has time to release its essence, resulting in a stew that’s rich and deeply satisfying. The combination of fresh ingredients with robust seasonings enhances that classic Italian flavor profile. It’s not just comfort food; it’s a dish that hugs you from the inside out.
Why You’ll Love This Slow Cooker Italian Beef Stew
One of the best parts about this Slow Cooker Italian Beef Stew is how nourishing and hearty it is. It makes for a perfect family dinner or a cozy gathering with friends. With minimal prep, you can let the slow cooker do all the work, which means more time to relax and catch up with loved ones. Pair it with crusty bread or a side of pasta, and you’ll instantly elevate any occasion.
Ingredients
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, cut into chunks
- 2-3 cloves garlic, sliced
- 1 tablespoon fresh rosemary, chopped
- 3 lbs (1.5 kg) stew beef or cut-up shin/brisket
- 1/2 cup (125 ml) dry red wine (e.g., Chianti)
- 2 cups (500 ml) tomato passata or crushed tomatoes
- 1 1/4 cups (235 g) cannellini beans, drained and rinsed
- 6 canned or frozen artichoke hearts, halved
- 1/2 cup (90 g) olives, pitted
- Salt, to taste
Preparing the Ingredients for Optimal Flavor
Chop Vegetables and Herbs
Start by chopping the onion, celery, and rosemary. The carrot should be cut into large chunks, and the garlic sliced. Each of these ingredients adds a unique taste and texture to your stew.
Layer the Ingredients in the Slow Cooker
Next, place the chopped vegetables and garlic in the slow cooker. They form a flavorful base for the stew. Season the beef cubes with salt and add them on top. This layering ensures that the flavors meld together beautifully.
Incorporate Beans and Olives
Now, it’s time to add in the cannellini beans, halved artichokes, and olives. These ingredients bring texture and a delightful burst of flavor to the stew.
Pour in Tomatoes and Wine
Once everything is layered, pour the crushed tomatoes or tomato passata along with the dry red wine over the top. Give it a gentle stir to combine. The liquid will help everything cook together and create a savory broth.
Slow Cook to Perfection
Cook on low for 8-10 hours. During this time, your kitchen will fill with enticing aromas. The gradual cooking allows the flavors to meld and the beef to become fork-tender, creating a comforting bowl of stew.
Serving Suggestions
When the stew is ready, serve it hot, garnished with freshly chopped herbs for a pop of color. It goes wonderfully with garlic bread or can be served over a creamy bed of polenta. Each spoonful offers warmth and depth, making it perfect for gatherings or a cozy night in.
Tips for Success
- Choose the Right Cut of Meat: For the most tender results, select tougher cuts like chuck that benefit from long, slow cooking.
- Don’t Skip Seasoning: Season each layer generously with salt to elevate the dish’s overall flavor.
- Adjust Cook Time: Depending on your slow cooker model, slight changes in cooking time may be necessary for perfect results.
Variations
- Add Vegetables: Consider including potatoes or mushrooms for extra heartiness.
- Spice It Up: If you enjoy a bit of heat, stir in red pepper flakes or diced jalapeños.
- Herb Alternatives: Explore different flavor profiles by swapping rosemary for thyme or oregano.
Storage Tips
After the stew has cooled, transfer it to airtight containers for storage. It will keep in the refrigerator for up to 4 days, or you can freeze it for up to 3 months. When you’re ready to enjoy it again, reheat on the stove for the best texture and flavor.
FAQs
1. Can I use frozen beef for this recipe?
Yes! Just ensure it’s thawed before cooking for even results.
2. How can I thicken the stew?
For a thicker consistency, mix a tablespoon of cornstarch with cold water and stir that in during the last hour of cooking.
3. Is it necessary to use wine in this recipe?
While wine enriches the flavor, you can substitute it with beef broth or omit it entirely if that’s your preference.
4. Can I cook this stew on a high setting?
Absolutely! Cooking on high works too, about 4-5 hours, but it may not develop the flavors as well as cooking slowly.
5. What can I serve with this stew besides bread?
This stew pairs beautifully with a crisp green salad, rice, or even over noodles for a satisfying meal.
This Slow Cooker Italian Beef Stew is more than just a meal; it’s an experience. With each bite, you’ll savor rich, comforting flavors that transport you straight to the heart of Italy. As your kitchen fills with enticing aromas, you’ll create not just a nourishing dish, but memorable moments with family and friends. Whether it’s a chilly winter evening or a casual family gathering, this stew will undoubtedly become a cherished recipe in your home. Enjoy the warmth it brings!
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Slow Cooker Italian Beef Stew
This Slow Cooker Italian Beef Stew is a hearty and nourishing dish featuring tender beef and vibrant vegetables, perfect for family dinners and cozy gatherings.
- Total Time: 0 hours
- Yield: 6 servings 1x
Ingredients
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, cut into chunks
- 2–3 cloves garlic, sliced
- 1 tablespoon fresh rosemary, chopped
- 3 lbs (1.5 kg) stew beef or cut-up shin/brisket
- 1/2 cup (125 ml) dry red wine (e.g., Chianti)
- 2 cups (500 ml) tomato passata or crushed tomatoes
- 1 1/4 cups (235 g) cannellini beans, drained and rinsed
- 6 canned or frozen artichoke hearts, halved
- 1/2 cup (90 g) olives, pitted
- Salt, to taste
Instructions
- Chop onion, celery, carrots, and garlic, and prepare rosemary.
- Layer the chopped vegetables and garlic in the slow cooker.
- Season beef with salt and place it on top of the vegetables.
- Add cannellini beans, artichokes, and olives.
- Pour crushed tomatoes and red wine over the ingredients.
- Cook on low for 8-10 hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Select tougher cuts like chuck for tender results.
Season generously with salt at each layer.
Adjust cooking time based on your slow cooker model.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 7
- Sodium: 600
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 30
- Cholesterol: 90
