Description
This Slow Cooker Italian Beef Stew is a hearty and comforting dish that combines tender beef, vegetables, and rich flavors simmered to perfection. The stew features pancetta, carrots, onions, garlic, mushrooms, and Italian flat beans cooked slowly with red wine, tomatoes, and herbs for a deeply savory experience. Perfect for a cozy meal served alongside polenta, egg noodles, or mashed potatoes with crusty bread for dipping.
Ingredients
Scale
Meat and Protein
- 1 1/4 – 1 1/2 pounds beef stew meat
- 2 ounces pancetta, diced small (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 and Canned Goods
- 1 cup dry red wine
- 1 (14-ounce) can low-sodium beef broth
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
Pantry Items and Seasonings
- 2 tablespoons olive oil, divided
- 4 tablespoons all-purpose flour
- 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 the diced pancetta and sauté until browned and slightly crisp. Then add the diced carrots, onion, minced garlic, and sliced mushrooms. Season with salt and pepper and sauté the mixture until the vegetables soften and become fragrant. Transfer this vegetable and pancetta mixture into your slow cooker.
- Coat and brown beef: Season the beef stew meat with salt and pepper. Toss the beef pieces with the all-purpose flour until evenly coated. In the same skillet used for the pancetta and vegetables, heat the remaining tablespoon of olive oil over medium-high heat. Brown the flour-coated beef on all sides to develop a sear. Once browned, pour in the red wine to deglaze the skillet, scraping the bottom to loosen any browned bits. Transfer the beef and the wine deglazing liquid into the slow cooker with the vegetables.
- Prepare broth mixture and add to slow cooker: In the bowl that had the flour, whisk the remaining flour into the low-sodium beef broth until smooth and lump-free. Add this broth mixture to the slow cooker. Then add the tomato paste, diced tomatoes (with juices), additional salt and pepper, Italian seasoning, and a bay leaf. Stir gently to combine all ingredients.
- Cook the stew: Cover the slow cooker and cook the stew on low heat for 8 hours. This slow cook time allows the beef to become tender and the flavors to meld.
- Add green beans and peas: Approximately 1 hour before the cooking time ends, add the Italian flat beans (or green beans) and peas to the slow cooker. Continue cooking with the lid on for the final hour.
- Serve: Once the slow cooking is complete and the vegetables are tender, serve the hot Italian beef stew. It pairs deliciously with sides such as creamy polenta, egg noodles, or mashed potatoes. Accompany with crusty bread for dipping into the rich broth.
Notes
- Use low-sodium beef broth to control the salt level in the stew.
- For added depth, use a full-bodied dry red wine like Cabernet Sauvignon or Merlot.
- Feel free to substitute pancetta with bacon if pancetta is unavailable.
- Add other vegetables like celery or parsnips for variety if desired.
- Make sure not to overcrowd the skillet when browning beef to achieve a good sear.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
