Slow Cooker Italian Beef Stew is a hearty and comforting dish that fills your kitchen with wonderful aromas. Tender chunks of beef cook slowly in a rich tomato and herb broth, mixed with carrots, potatoes, and peppers for a full, satisfying meal. The flavors soak into the meat, making each bite juicy and flavorful.
I love how easy this stew is to put together—just toss everything into the slow cooker and let it do the work while I go about my day. It’s one of those meals that tastes even better the next day, so I often make it in advance when I know I’ll have a busy evening. Plus, the leftovers reheat beautifully for a quick lunch or dinner.
My favorite way to enjoy this stew is with a warm crusty bread to soak up every bit of the sauce. It always feels cozy and filling, perfect for chilly days or anytime I need a little extra comfort at the table. This stew never fails to bring smiles and a sense of home to everyone sitting around it.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect for stewing because it becomes tender and flavorful when cooked slowly. If you can’t find chuck roast, brisket or short ribs also work well.
Carrots and potatoes: I like using large chunks so they hold their shape after hours in the slow cooker. Sweet potatoes can be a tasty alternative with a hint of sweetness.
Tomatoes and tomato paste: Use canned diced tomatoes for rich flavor. If you prefer a milder stew, swap diced tomatoes for crushed or pureed tomatoes. Tomato paste adds depth—don’t skip it.
Dry red wine: This adds complexity and richness, but you can omit it and replace with extra beef broth if you want to keep the recipe alcohol-free.
Herbs and spices: Italian seasoning like oregano, basil, and thyme create the classic taste. Fresh herbs add brightness but dried work perfectly too. Adjust red pepper flakes to control heat.
How Do You Get Tender, Flavorful Beef in a Slow Cooker?
To get soft, juicy beef in your stew, browning the meat first is key. This step builds flavor and locks in juices.
- Season the beef well with salt and pepper for better taste.
- Heat olive oil until shimmering, then brown beef pieces on all sides for 2–3 minutes each. Don’t overcrowd the pan—do this in batches if needed.
- Remove beef and use the same pan to sauté onions and garlic, scraping up all the browned bits. This adds even more depth to your stew.
- Add tomato paste and stir to develop rich flavors before pouring in wine or broth to deglaze the pan.
These steps might take a bit longer but make a big difference in how delicious your stew turns out. Then, slow cooking gently breaks down the meat, making every bite tender and tasty!
Equipment You’ll Need
- Slow cooker – it’s perfect for low and slow cooking, making the beef tender without much effort.
- Large skillet – great for browning the beef and sautéing onions to build flavor before slow cooking.
- Sharp knife – makes chopping vegetables and trimming beef easier and safer.
- Wooden spoon or heatproof spatula – helps you stir ingredients gently without scratching your cookware.
- Measuring cups and spoons – keep the seasoning balanced for the best taste.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks for a richer, slightly gamey stew that pairs well with rosemary.
- Add chopped bell peppers or zucchini towards the end of cooking for extra color and freshness.
- Include a splash of balsamic vinegar or a little honey for a touch of sweetness and tang that balances the tomato sauce.
- Stir in some cooked pasta or polenta when serving to make the stew even heartier.
How to Make Slow Cooker Italian Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck roast, cut into 1.5-inch chunks
- 3 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 onion, sliced
- 8 oz mushrooms, halved
- 1 can (14.5 oz) diced tomatoes
- 3 cloves garlic, minced
- 2 cups beef broth
- 1/2 cup dry red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Fresh rosemary sprig (optional, for aroma)
Time You’ll Need:
Preparing and browning the beef and vegetables takes about 15-20 minutes. Then, set the slow cooker to low and let the stew cook for 7 to 8 hours for tender beef and rich flavors. Alternatively, you can cook it on high for 4 to 5 hours if you’re short on time.
Step-by-Step Instructions:
1. Brown the Beef:
First, season the beef chunks generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Brown the beef pieces on all sides (about 2-3 minutes each side) to lock in the flavor, then transfer them to your slow cooker.
2. Sauté the Onion and Garlic:
In the same skillet, add the sliced onion and minced garlic. Cook them until they become soft and fragrant, roughly 2-3 minutes. Stir in the tomato paste and cook for another minute to deepen the flavor.
3. Deglaze and Combine:
Pour in the red wine if using. Scrape up any tasty browned bits from the skillet’s bottom. Pour this mixture into the slow cooker. Then, add the carrots, potatoes, mushrooms, diced tomatoes, beef broth, oregano, basil, thyme, and crushed red pepper flakes. Give it a gentle stir to mix everything well.
4. Cook the Stew:
Add a sprig of rosemary to the slow cooker if you like. Cover and let it cook on low for 7-8 hours or on high for 4-5 hours. The beef should be tender and the vegetables cooked through.
5. Final Touches and Serving:
Remove the rosemary sprig before serving. Taste the stew and adjust the salt and pepper as needed. Serve your hearty Italian Beef Stew in bowls, garnished with chopped fresh parsley. Enjoy it with crusty bread to soak up the delicious sauce!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before browning and cooking. This helps the meat cook evenly and become tender.
Can I Skip the Red Wine?
Absolutely! If you prefer not to use wine, simply replace it with an equal amount of beef broth. The stew will still have great flavor.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Freeze This Stew?
Yes! Freeze cooled stew in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove.
