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5 from 8 votes

Slow Cooker Italian Beef Stew

This delicious Slow Cooker Italian Beef Stew is everything you want in a hearty, comforting meal with huge depth of flavor. It is a deliciously slow simmered dish that's wonderful for weekend family dinners or dinner parties with friends.  Everyone is sure to love its incredibly rich flavor.
Prep Time30 mins
Cook Time8 hrs
Course: Dinner
Cuisine: Italian
Keyword: beef stew, keto, paleo, slow-cooker
Servings: 6
Author: Lora

Equipment

  • Slow cooker
  • Large skillet

Ingredients

  • MEAT
  • 2 tablespoons olive oil
  • 1.5 pounds beef stewing meat in chunks
  • VEGETABLES
  • 1 large onion chopped
  • 4 large carrots peeled ends trimmed and cut into chunks
  • 4 large celery sticks trimmed and thickly sliced
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • SAUCE
  • 1 cup dry red wine
  • 2 cups tomato sauce I used San Marzano tomatoes puréed (you can use a fork to break them up or pulse in food processor)
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1-2 teaspoons salt
  • Black pepper to taste

Instructions

  • MEAT AND VEGGIES
  • Heat the oil in a large and deep skillet (I used a large cast iron skilleover medium-high heat. When the oil is heated up, place the beef into the hot pan. Brown beef until all sides have a nice sear on them (do not stir too much as the beef will not sear properly). Add in the onions, carrots and celery (do not stir too much, or the beef will not brown properly). Toss in the dried herbs, if using.
  • Pour the red wine into the pan, scratching the browned bits off the bottom. Add the salt and pepper. Cook until thickened, about 1 minute. Add the tomato sauce. Bring to a boil. Check the seasoning and add more salt and pepper, if needed. Remove to a 5-6 quart slow cooker.
  • SLOW COOKER
  • Carefully transfer to a 5-6 quart slow cooker. Add the tomato sauce on top of the meat and veggies. Add in the bay leaves and rosemary sprig. Stir it all gently together to make sure the sauce goes to the bottom of the meat and veggies.
  • COOK
  • Cook the stew on LOW for 8 hours or on HIGH for 4 hours. Adjust seasoning as needed. Either finish cooking with the lid open (if you want a thicker stew)or keep lid closed if you want it soupier. Before serving, discard the bay leaves and rosemary sprig.

Notes

IF you are following Paleo-serve with mashed sweet potatoes.
IF you are following Whole30, Paleo, Keto: serve with cauliflower rice.
Gluten-free: Serve with mashed potatoes or polenta.
If you aren't following a special diet: serve with really great crusty Italian bread or your favorite pasta.
 
 
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