If you are looking for a hearty, comforting meal that fills your kitchen with irresistible aromas and your soul with warmth, this Slow Cooker Italian Beef Stew Recipe is an absolute game-changer. Packed with tender chunks of beef, savory pancetta, and a medley of fresh vegetables, all simmered slowly in a rich tomato and red wine broth, this stew is all about depth of flavor and effortless preparation. It’s perfect for busy days when you want a satisfying homemade dinner without standing over the stove for hours. Trust me, once you try this, it will become your go-to recipe for slow, flavorful meals that bring the family together.
Ingredients You’ll Need
Simple yet essential ingredients come together brilliantly in this stew, each playing a vital role in making the dish flavorful, tender, and colorful. From the richness of pancetta to the freshness of Italian green beans, every component is thoughtfully selected to give you a rich, balanced stew.
- 2 tablespoons olive oil, divided: Using olive oil adds a smooth, fruity base and helps brown the meat and vegetables to deepen the stew’s flavors.
- 2 ounces pancetta, diced small: This Italian bacon provides savory, salty notes that elevate the overall taste.
- 3 medium carrots, peeled and diced: Carrots add a natural sweetness and vibrant orange color.
- 1 large onion, diced: Onions bring aromatic sweetness and help build the stew’s body.
- 3-4 cloves garlic, minced: Garlic infuses the stew with warm, pungent flavor that balances the richness.
- 8 ounces mushrooms, sliced: Mushrooms add umami depth and a pleasant texture.
- 1 1/4 – 1 1/2 pounds beef stew meat: The star ingredient, beef becomes meltingly tender with slow cooking.
- 1 cup dry red wine: Red wine deglazes the pan and brings complex, earthy undertones.
- 4 tablespoons all-purpose flour: Flour coats the beef to create a luscious thickening agent for the stew.
- 1 (14-ounce) can low-sodium beef broth: This broth provides a rich, savory base without overpowering the other flavors.
- 1 (14.5-ounce) can diced tomatoes: Tomatoes add acidity and brightness to balance the meatiness.
- 2 tablespoons tomato paste: Tomato paste intensifies the tomato flavor for a hearty, thick sauce.
- 1 teaspoon salt, plus extra for seasoning: Salt enhances all the flavors perfectly.
- 1/2 teaspoon pepper, plus extra for seasoning: Pepper gives a subtle kick and peppery warmth.
- 1/2 teaspoon Italian seasoning: This blend of herbs ties all the ingredients together with classic Italian flair.
- 1 bay leaf: Bay leaf adds a delicate herbal aroma and complexity.
- 1 cup Italian flat beans or green beans: The beans provide a pop of green color and fresh crunch.
- 1 cup peas: Peas round out the stew with sweetness and tender texture.
How to Make Slow Cooker Italian Beef Stew Recipe
Step 1: Brown Pancetta and Vegetables
Begin by heating one tablespoon of olive oil over medium-high heat in a skillet, then add the diced pancetta. Cook the pancetta until it’s beautifully browned and crisp, releasing that unmistakable savory aroma. Next, toss in the carrots, onion, garlic, and mushrooms. Season with salt and pepper, then sauté everything until the vegetables soften and the onions become translucent. This step lays the flavorful foundation of your stew, so don’t rush it. Once ready, transfer this delightful mixture into your slow cooker to wait for the beef.
Step 2: Coat and Brown the Beef
Now, season your beef stew meat generously with salt and pepper. Toss it in the flour, which will later help thicken the stew juices. In the same skillet, heat the remaining olive oil and brown the beef pieces in batches, ensuring a nice sear on all sides. This caramelization adds rich depth of flavor you simply can’t get from slow cooking alone. With the skillet still hot, pour in the red wine to deglaze, scraping up all the tasty browned bits stuck to the bottom of the pan. Once the wine has slightly reduced, transfer the beef and wine mixture straight into the slow cooker.
Step 3: Prepare and Add the Broth Mix
Take the leftover flour in your bowl and whisk it into the beef broth until smooth to avoid lumps—this will make your stew perfectly silky. Add this mixture to the slow cooker along with the tomato paste, diced tomatoes, salt, pepper, Italian seasoning, and the bay leaf. This combination creates a wonderfully balanced, savory, and slightly tangy sauce that complements the beef and vegetables amazingly well.
Step 4: Slow Cook
Cover your slow cooker and set it to low for 8 hours. This gentle, slow cooking ensures the beef becomes super tender and the flavors have time to meld into one unforgettable dish. While waiting can be challenging because your kitchen will smell fantastic, the reward is absolutely worth it.
Step 5: Add Green Vegetables
About an hour before serving, stir in the Italian flat beans (or green beans) and peas. These fresh vegetables add lovely color contrast, texture, and a hint of sweetness that brighten the stew just before it finishes cooking. Keep the slow cooker covered and let the beans and peas soften without losing their vibrant green color.
Step 6: Serve Hot
Your glorious Slow Cooker Italian Beef Stew is now ready to enjoy! Ladle it generously over creamy polenta, tender egg noodles, or buttery mashed potatoes. Don’t forget some crusty bread for soaking up every last bit of that luscious sauce—it truly completes the experience.
How to Serve Slow Cooker Italian Beef Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley or a pinch of grated Parmesan cheese on top adds not only a burst of color but also fresh, bright notes that contrast beautifully with the stew’s richness. If you like a little heat, a dash of crushed red pepper flakes can awaken your taste buds.
Side Dishes
Mashed potatoes or creamy polenta make dreamy bases for this stew, soaking up every savory drop. For a lighter side, a simple green salad with a tangy vinaigrette cuts through the richness perfectly, balancing your meal beautifully.
Creative Ways to Present
Try serving this stew in rustic bread bowls for a charming, cozy presentation that doubles as edible serving ware. Or, for a casual family dinner, pile it high over buttered egg noodles and top with fresh herbs. It’s also fantastic served over creamy risotto or alongside garlic roasted potatoes for a bold Italian twist.
Make Ahead and Storage
Storing Leftovers
After enjoying this stew, store any leftovers in an airtight container in the refrigerator. It keeps beautifully for up to 3 days, and the flavors even deepen after resting, making it almost better the next day.
Freezing
This Slow Cooker Italian Beef Stew Recipe freezes wonderfully and can be portioned into freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 3 months. Be sure to leave some headspace if using containers, as the stew will expand slightly when frozen.
Reheating
For best results, thaw frozen stew overnight in the fridge. Reheat gently in a saucepan over medium-low heat, stirring occasionally until warmed through. If reheating from frozen, use a lower heat setting and a lid to avoid drying out the beef. A splash of beef broth or water can help loosen the sauce if it thickened too much in storage.
FAQs
Can I use a different cut of beef?
Absolutely! While stew meat is convenient and tenderizes well, chuck roast or brisket cut into chunks works just as well. These cuts become meltingly tender with slow cooking, adding fantastic flavor.
Is it necessary to brown the meat and vegetables first?
While it adds extra flavor and richness, you can skip browning if you’re short on time. Just be aware that the stew’s depth and aroma won’t be quite as pronounced without that caramelization step.
What wine works best for this recipe?
A dry red wine like Cabernet Sauvignon, Merlot, or Chianti pairs beautifully here, imparting earthy, fruity notes that complement the beef and tomato base.
Can I make this in an Instant Pot instead of a slow cooker?
Yes! Use the sauté function to brown pancetta, vegetables, and beef, then pressure cook on high for about 40 minutes with natural release. Add green beans and peas after cooking, then use the sauté mode again to warm through.
How can I adjust the stew for a thicker or thinner consistency?
If you want a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate. For a thinner broth, add extra beef broth or water at the end to loosen up the sauce to your liking.
Final Thoughts
This Slow Cooker Italian Beef Stew Recipe is truly one of those dishes that feels like a warm hug in a bowl. It’s straightforward to prepare, loaded with layers of flavor, and incredibly versatile for serving. Whether you’re feeding family, entertaining guests, or just craving a cozy night in, this recipe will not disappoint. Give it a try—you might just find your new favorite slow cooker meal!
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, comforting dish perfect for a leisurely meal. Tender beef stew meat is browned with crispy pancetta, sautéed vegetables, and then slow-cooked with a robust blend of Italian seasonings, red wine, tomatoes, and fresh green beans and peas. The rich flavors meld beautifully over 8 hours, resulting in a melt-in-your-mouth stew that pairs wonderfully with polenta, egg noodles, mashed potatoes, or crusty bread.
Ingredients
Meat & Fat
- 2 ounces pancetta, diced small
- 1 1/4 – 1 1/2 pounds beef stew meat
- 2 tablespoons olive oil, divided
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 & Canned Goods
- 1 cup dry red wine
- 1 (14-ounce) can low-sodium beef broth
- 1 (14.5-ounce) can diced tomatoes
Dry & Seasoning
- 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 it is browned and crispy. Add the diced carrots, onion, minced garlic, and sliced mushrooms. Season with salt and pepper. Continue to sauté the vegetables until they are softened and fragrant. Transfer this mixture into the slow cooker.
- Coat and brown beef: Season the beef stew meat generously with salt and pepper. Toss the beef with the all-purpose flour in a bowl until evenly coated. In the same skillet used for the pancetta and vegetables, heat the remaining 1 tablespoon of olive oil over medium-high heat. Brown the flour-coated beef in batches, ensuring a nice crust forms. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Transfer the browned beef and red wine mixture into the slow cooker.
- Make broth and add to slow cooker: Whisk the remaining flour left in the bowl with the low-sodium beef broth until it is smooth and lump-free. Add this broth mixture to the slow cooker along with the tomato paste, diced tomatoes, salt, pepper, Italian seasoning, and bay leaf. Stir gently to combine all ingredients evenly.
- Cook the stew: Cover the slow cooker and cook on the low setting for 8 hours. This slow cooking process allows the beef to become tender and the flavors to meld beautifully.
- Add green beans and peas: During the last hour of cooking, add the Italian flat beans (or green beans) and peas to the slow cooker. This keeps the vegetables tender-crisp and vibrant in color.
- Serve: Once cooking is complete, remove the bay leaf. Serve the Italian beef stew hot alongside creamy polenta, egg noodles, or mashed potatoes. Accompany with crusty bread for dipping into the rich sauce.
Notes
- Be sure to brown the meat and pancetta thoroughly to develop deep, rich flavors in the stew.
- Adding the green beans and peas near the end preserves their texture and color.
- Use dry red wine such as Cabernet Sauvignon or Merlot for best results.
- Season to taste before serving, as the stew reduces and flavors concentrate during cooking.
- Leftovers reheat well and the flavors continue to deepen after resting.
