Description
A hearty and flavorful slow cooker Italian beef stew packed with tender beef, vegetables, and Italian herbs simmered to perfection.
Ingredients
2 pounds beef chuck roast, cut into 1.5-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced into 1/2-inch pieces
3 medium celery stalks, sliced into 1/2-inch pieces
3 medium red potatoes, cut into 1-inch cubes
1 (14.5 ounces) can diced tomatoes, undrained
1 cup beef broth
1/2 cup dry red wine
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons tomato paste
1 bay leaf
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and cook until softened, about 3 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Transfer onion and garlic to the slow cooker.
Add carrots, celery, red potatoes, diced tomatoes with juice, beef broth, red wine, tomato paste, dried oregano, dried basil, dried thyme, crushed red pepper flakes, salt, black pepper, and bay leaf to the slow cooker.
Stir all ingredients gently to combine.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
Remove bay leaf and discard.
Stir in chopped fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours