Description
This Slow Cooker Italian Beef Stew is a hearty and flavorful dish perfect for a cozy meal. Tender beef stew meat is browned with pancetta, sautéed vegetables, and simmered slowly in a rich tomato and red wine broth, enhanced with Italian herbs. Finished with fresh green beans and peas, this stew pairs wonderfully with polenta, egg noodles, or mashed potatoes for a satisfying comfort food experience.
Ingredients
Scale
Meat and Protein
- 1 1/4 – 1 1/2 pounds beef stew meat
- 2 ounces pancetta, diced small
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 Broth
- 1 cup dry red wine
- 1 (14-ounce) can low-sodium beef broth
- 1 (14.5-ounce) can diced tomatoes
Oils and Fats
- 2 tablespoons olive oil, divided
Dry Ingredients and Seasonings
- 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 olive oil in a skillet over medium-high heat. Sauté the diced pancetta until browned and fragrant. Add the peeled and diced carrots, diced onion, minced garlic, and sliced mushrooms. Season with salt and pepper, and sauté the mixture until the vegetables have softened. Transfer this mixture to the slow cooker.
- Coat and brown beef: Season the beef stew meat with salt and pepper. Toss the beef pieces with flour until evenly coated. In the same skillet used for the pancetta and vegetables, add the remaining tablespoon of olive oil and brown the beef on all sides over medium-high heat. Once browned, pour in the red wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Transfer the beef and the wine from the skillet into the slow cooker.
- Make broth and add to slow cooker: Take the remaining flour left in the bowl used to coat the beef and whisk it into the beef broth until smooth to avoid lumps. Pour this mixture into the slow cooker. Add the tomato paste, diced tomatoes, salt, pepper, Italian seasoning, and the bay leaf. Stir well to combine all ingredients evenly.
- Cook: Cover the slow cooker with the lid and set it to cook on low heat for 8 hours, allowing the flavors to meld and the beef to become tender.
- Add vegetables: About one hour before the cooking time ends, add the Italian flat beans (or green beans) and peas to the slow cooker. This will ensure they remain vibrant and slightly crisp.
- Serve: After the full cooking time, remove the bay leaf, stir the stew, and serve it hot. Pair the stew with polenta, egg noodles, or mashed potatoes. Serve with crusty bread on the side for dipping into the rich sauce.
Notes
- You can substitute pancetta with bacon if pancetta is unavailable.
- For a thicker stew, you can remove the lid and cook on high for an additional 15-30 minutes to reduce the liquid.
- Feel free to add other vegetables such as parsnips or celery for extra flavor and texture.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
