If you have a craving for a dish that’s both hearty and brimming with rustic Italian charm, then this Slow Cooker Italian Beef Stew Recipe is going to become your new go-to comfort food. Rich, tender beef melds beautifully with savory pancetta, earthy mushrooms, and a vibrant medley of herbs and veggies, all slow-cooked to perfection so the flavors deepen and develop an irresistible warmth. Whether you’re feeding a busy family or simply want a meal that welcomes you home, this stew delivers soul-soothing satisfaction in every bite.
Ingredients You’ll Need
The magic of this Slow Cooker Italian Beef Stew Recipe lies in its simple yet essential ingredients. Each one plays a critical role, from the pancetta’s salty punch to the wine’s depth, ensuring every spoonful bursts with authentic flavor and perfect texture.
- Olive oil (2 tablespoons, divided): Used to brown pancetta and beef, adding richness and depth to the stew.
- Pancetta (2 ounces, diced small): Brings a smoky, savory note that elevates the base of the stew.
- Carrots (3 medium, peeled and diced): Provide natural sweetness and a vibrant color contrast.
- Onion (1 large, diced): Adds a mellowly aromatic foundation.
- Garlic (3-4 cloves, minced): Infuses the stew with classic Italian pungency and warmth.
- Mushrooms (8 ounces, sliced): Earthy flavor and melty texture enhance the stew’s complexity.
- Beef stew meat (1¼ – 1½ pounds): Tender chunks that soak up every ounce of seasoning and sauce.
- Dry red wine (1 cup): De-glazes the pan and adds rich depth, balancing the acidity of tomatoes.
- All-purpose flour (4 tablespoons): Used for coating beef and thickening the broth.
- Low-sodium beef broth (1 can, 14 ounces): The savory liquid base tying all ingredients together.
- Diced tomatoes (1 can, 14.5 ounces): Adds acidity and vibrant color to the stew.
- Tomato paste (2 tablespoons): Intensifies tomato flavor and thickens the sauce.
- Salt (1 teaspoon plus extra for seasoning): Enhances all the natural flavors.
- Pepper (½ teaspoon plus extra for seasoning): Adds subtle heat and depth.
- Italian seasoning (½ teaspoon): Brings the herbaceous Italian flair.
- Bay leaf (1): Infuses the stew with a gentle fragrance.
- Italian flat beans or green beans (1 cup): Adds freshness and slight crunch.
- Peas (1 cup): Sweet burst of color and flavor finishing the dish.
How to Make Slow Cooker Italian Beef Stew Recipe
Step 1: Brown Pancetta and Vegetables
Start by heating 1 tablespoon of olive oil in a skillet over medium-high heat. Add the diced pancetta and cook until it’s wonderfully browned and crispy, releasing savory fats that will flavor everything that follows. Then toss in carrots, onion, garlic, and mushrooms, seasoning with salt and pepper. Sauté until the vegetables soften and become fragrant; this step builds layers of flavor before everything hits the slow cooker.
Step 2: Coat and Brown Beef
While the veggies cook, season your beef stew meat generously with salt and pepper. Toss the chunks in flour, coating each piece lightly to help with browning and thickening the stew later. Using the same skillet and remaining tablespoon of olive oil, brown the beef until it’s golden on all sides. Don’t rush this step—those browned bits create incredible depth. Once browned, pour in the dry red wine to deglaze the pan, scraping up every tasty morsel stuck to the bottom, then transfer both beef and wine to your slow cooker.
Step 3: Make Broth and Add to Slow Cooker
Next, whisk any leftover flour from the beef bowl into the beef broth until smooth, then add it to the slow cooker. Stir in tomato paste, diced tomatoes, salt, pepper, Italian seasoning, and the bay leaf. This combination will form a luscious, thick sauce that tenderizes the beef during slow cooking and coats every ingredient with vibrant Italian flavors.
Step 4: Slow Cook Low and Slow
Cover your slow cooker and let the stew cook on the low setting for a solid 8 hours. Slow and steady heat is key here—it turns the beef tender and allows all those fantastic flavors to marry beautifully into a rich, comforting stew.
Step 5: Add Fresh Vegetables
During the last hour of cooking, toss in the Italian flat beans and peas. These quick-cooking veggies add a fresh pop of color, sweetness, and a slight crispness, balancing out the richness of the stew perfectly.
Step 6: Ready to Serve
After the stew has cooked to tender perfection, it’s time to serve it hot alongside your favorite polenta, egg noodles, or creamy mashed potatoes. Don’t forget some crusty bread to soak up that savory sauce—it’s the perfect finishing touch for this deeply satisfying meal.
How to Serve Slow Cooker Italian Beef Stew Recipe
Garnishes
A sprinkle of fresh parsley or basil leaves on top adds a bright, herbal contrast to the deep, meaty flavors. If you love a little heat, a pinch of crushed red pepper flakes can give the stew an exciting kick without overpowering the classic Italian profile.
Side Dishes
Serve this stew with creamy polenta to soak up every drop of savory goodness or opt for egg noodles that twirl deliciously with the sauce. Mashed potatoes offer a velvety base that harmonizes beautifully with the tender beef. And always include crusty Italian bread—perfect for dipping and savoring every last bit.
Creative Ways to Present
For a festive touch, ladle the stew into rustic bread bowls or serve it over grilled polenta slices topped with a sprinkle of Parmesan cheese. You can also pack it in mason jars for a charming, portable meal for picnics or lunches, keeping the Slow Cooker Italian Beef Stew Recipe stylish and practical.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into airtight containers and refrigerate for up to 3 days. The stew’s flavors actually improve as they meld overnight, making it an excellent candidate for next-day meals with even richer taste and aroma.
Freezing
This stew freezes wonderfully. Portion it into freezer-safe containers or heavy-duty zip bags and freeze for up to 3 months. Just leave space at the top for expansion, and you’ll have a ready-made, comforting meal whenever you need a quick dinner fix.
Reheating
Reheat leftovers gently on the stovetop over medium heat or in the microwave, stirring occasionally until warmed through. If the stew has thickened too much after cooling, add a splash of beef broth or water to loosen the sauce back to your desired consistency.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef stew meat is perfect for slow cooking, chuck roast cut into chunks works beautifully, too. The key is to choose a cut with some marbling for tenderness and flavor after long cooking.
Do I have to use red wine in the stew?
The red wine adds depth and acidity, enhancing the stew’s complexity. If you prefer to skip alcohol, substitute with an equal amount of beef broth mixed with a tablespoon of red wine vinegar or balsamic vinegar for a similar tangy effect.
Can I prepare this recipe in advance?
Yes! You can brown the pancetta, vegetables, and beef a day ahead and store them separately in the fridge. When ready, combine everything in the slow cooker and proceed with cooking. This makes dinner prep much easier on busy days.
What if I want a thicker stew?
If your stew isn’t as thick as you like after cooking, mix a tablespoon of cornstarch with cold water and stir it into the hot stew. Simmer for a few minutes until thickened to your preference.
Can I add other vegetables?
Definitely! Feel free to add potatoes, parsnips, or celery early in the cooking time for extra heartiness. Just be mindful of cooking times to keep vegetables tender without going mushy.
Final Thoughts
This Slow Cooker Italian Beef Stew Recipe is one of those dishes that feels like a warm hug from an old friend—rich, deeply flavorful, and simply satisfying. It’s the perfect meal for cozy nights in or feeding loved ones with something truly special without fuss. Give it a try, and I promise you’ll find yourself coming back to it again and again for that unbeatable slow-cooked goodness.
Print
Slow Cooker Italian Beef Stew Recipe
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 25 minutes
- Yield: 4 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: Italian
Description
This Slow Cooker Italian Beef Stew is a hearty and flavorful meal perfect for a comforting dinner. Tender beef stew meat is browned with pancetta and vegetables, then slow-cooked with tomatoes, red wine, and Italian seasonings to develop a rich, savory broth. Green beans and peas are added towards the end for freshness and color, making this stew a complete and satisfying dish best served with polenta, egg noodles, or mashed potatoes alongside crusty bread.
Ingredients
Meat & 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 & Broth
- 1 cup dry red wine
- 1 (14-ounce) can low-sodium beef broth
- 1 (14.5-ounce) can diced tomatoes
Pantry Staples & Seasonings
- 2 tablespoons olive oil, divided
- 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. Add the diced pancetta and sauté until browned. Then add the diced carrots, onion, minced garlic, and sliced mushrooms. Season with salt and pepper, and sauté until the vegetables soften. 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 the flour until evenly coated. In the same skillet used for the pancetta, heat the remaining tablespoon of olive oil over medium-high heat. Brown the beef pieces on all sides. Once browned, add the red wine to deglaze the pan, scraping up any browned bits from the bottom. Transfer the beef and wine mixture to the slow cooker.
- Make broth and add to slow cooker: Whisk the remaining flour from the bowl with the beef broth until smooth to avoid lumps. Pour this mixture into the slow cooker along with the tomato paste, diced tomatoes, salt, pepper, Italian seasoning, and the bay leaf.
- Cook: Cover the slow cooker and cook on low for 8 hours, allowing the flavors to meld and the beef to become tender.
- Add vegetables: During the last hour of cooking, stir in the green beans and peas. Continue cooking until the vegetables are tender but still vibrant.
- Serve: Remove the bay leaf and season the stew to taste with additional salt and pepper if needed. Serve the hot stew over polenta, egg noodles, or mashed potatoes. Accompany with crusty bread for dipping and soaking up the flavorful broth.
Notes
- For a thicker stew, mix an additional tablespoon of flour with cold water and stir it in during the last hour of cooking.
- You can substitute pancetta with bacon if pancetta is unavailable.
- Use fresh Italian flat beans if possible for authentic flavor; green beans are a suitable alternative.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
- Adjust the amount of red wine based on preference or substitute with additional beef broth for a milder flavor.
