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Slow Cooker Italian Beef Stew

Slow Cooker Italian Beef Stew for Cozy Nights In

Warm yourself with this Slow Cooker Italian Beef Stew, filled with tender beef and aromatic herbs.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Stew
  • 1 small Onion Adds sweetness and depth; shallots can be used for a milder flavor.
  • 2 stalks Celery Provides crunch and a flavorful base; feel free to omit if unavailable.
  • 2 medium Carrots Adds natural sweetness and vibrant color; parsnips work as a suitable substitute.
  • 2-3 cloves Garlic Enhances the stew's flavor; in a pinch, garlic powder (1 tsp) can be used.
  • 1 tbsp Fresh Rosemary Infuses a fragrant herbal note; thyme makes a great alternative if needed.
  • 3 lbs Stew Beef The heart of this dish; beef shin or brisket is recommended, but chuck roast will also work.
  • 0.5 cup Dry Red Wine Brings depth of flavor; replace with beef broth for a non-alcoholic twist.
  • 500 ml Crushed Tomatoes Adds acidity and consistency; fresh tomatoes can be used when in season.
  • 235 g Cannellini Beans Provides creaminess and texture; any white bean or chickpeas can be swapped in.
  • 6 pieces Artichoke Hearts Lends a unique flavor profile; mushrooms can be substituted for an earthier taste.
  • 90 g Olives Adds salinity and complexity; use capers for a similarly zesty punch.
For Serving
  • 1 serving Creamy Polenta Perfectly complements the rich stew and soaks up its savory broth.
  • 1 serving Garlic Butter Dinner Rolls Ideal for dipping into the delicious sauce of the Slow Cooker Italian Beef Stew.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prep Vegetables: Chopping the onion, celery stalks, and fresh rosemary. Cut the carrots into large chunks and slice the garlic cloves. This preparation should take about 10–15 minutes.
  2. Combine in Slow Cooker: Transfer the chopped vegetables into the slow cooker, season the stew beef with salt and add it on top. Layer in rinsed cannellini beans, artichoke hearts, and olives.
  3. Add Liquids: Pour the crushed tomatoes and dry red wine over the layered ingredients. Stir gently to combine all ingredients.
  4. Cook: Cover the slow cooker and set it to low for 8 to 10 hours, or use an Instant Pot on high for 40 minutes.
  5. Thicken if Necessary: Check the consistency and thicken with a butter-flour mixture or cornstarch slurry if needed.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 100mgIron: 4mg

Notes

Sear the beef first for richer flavor. Watch your liquid to avoid a thin stew. Taste and adjust seasoning before serving.

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