Slow Cooker Italian Beef Stew is a hearty and comforting dish that fills the kitchen with the warm aroma of tender beef, flavorful herbs, and a rich tomato-based sauce. This stew combines chunks of beef with carrots, potatoes, and Italian seasonings, slow-cooked to perfection so everything melts together into a cozy bowl of goodness.
I love making this stew when I want a simple, hands-off dinner that still feels special. You just toss all the ingredients into the crockpot and let it do its magic while you go about your day. The beef gets so tender it practically falls apart, and the veggies soak up all the tasty juices, making each bite satisfyingly filling.
My favorite way to enjoy this stew is with some crusty bread to mop up every last bit of sauce. It’s the kind of meal that makes you feel cared for, especially on chilly evenings. Plus, leftovers taste even better the next day, so it’s perfect for easy lunches or a no-fuss dinner the day after.
Key Ingredients & Substitutions
Beef stew meat: I recommend chuck roast cut into chunks because it becomes tender and flavorful when slow-cooked. If unavailable, brisket or round works well but may be less tender. Avoid lean cuts as slow cooking needs some fat.
Vegetables: Carrots, potatoes, celery, and mushrooms add great texture and flavor. You can swap potatoes with sweet potatoes for a slightly sweeter stew or add parsnips for earthiness.
Italian herbs: Dried oregano, basil, and thyme give the classic Italian taste. Fresh herbs can be used near the end of cooking for brightness. If you like spice, add crushed red pepper flakes or substitute with a pinch of smoked paprika for smokiness.
Red wine: Adds depth and richness. If you don’t drink alcohol or lack it at home, substitute with extra beef broth or grape juice for sweetness.
Garlic and onion: These build the stew’s base flavor. I like sautéing them first to unlock their aroma, but you can add them directly to the slow cooker in a pinch.
How Can I Make Sure the Beef Turns Out Tender and Not Tough?
Slow cooking tough cuts is all about low and slow heat to break down connective tissue.
- Brown the beef first. This seals in juices and adds flavor.
- Cook on low temperature. It gently softens the meat over 7-8 hours, resulting in tender chunks.
- Don’t rush the process. Avoid opening the lid often as heat escapes and lengthens cooking time.
- Choose the right cut. Chuck roast or stew meat works best for melting tender results.
- Check at the end. If beef isn’t tender enough, cook a bit longer.
Equipment You’ll Need
- Slow cooker – the star of the recipe, it lets you cook beef low and slow for tender results without much hands-on time.
- Large skillet – perfect for browning the beef and sautéing onions and garlic to boost flavor before slow cooking.
- Sharp knife – makes prepping vegetables and cutting beef easier and safer.
- Cutting board – a sturdy surface to chop your veggies and meat safely.
- Wooden spoon or silicone spatula – great for stirring ingredients gently without scratching pans or the slow cooker insert.
Flavor Variations & Add-Ins
- Swap beef for lamb for a richer, slightly gamey flavor that pairs well with Italian herbs.
- Add a handful of green beans or peas in the last hour of cooking for a fresh veggie pop and extra color.
- Stir in some chopped sun-dried tomatoes near the end for a tangy, sweet twist on the tomato base.
- Mix in some grated Parmesan or Pecorino cheese on top just before serving to add a salty, umami boost.
Slow Cooker Italian Beef Stew
Ingredients You’ll Need:
- 2 pounds beef stew meat, cut into 1-2 inch cubes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, diced
- 3-4 carrots, peeled and sliced
- 3 celery stalks, chopped
- 2 cups mushrooms, sliced
- 3 medium potatoes, peeled and cut into chunks
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups beef broth
- 1/2 cup dry red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional for mild heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 7 to 8 hours of slow cooking on low (or 3 to 4 hours on high). You’ll spend a little time browning the beef and sautéing the onions and garlic first, then add all ingredients to the slow cooker and let it cook away while you go about your day.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large skillet over medium-high heat. Brown the beef stew meat in batches, making sure each piece is nicely seared on all sides. This step locks in flavor and makes the stew extra delicious. Once browned, transfer the beef to your slow cooker.
2. Sauté the Aromatics:
In the same skillet, add the diced onion and minced garlic. Cook for about 3-4 minutes until the onions turn translucent and fragrant. Then, add them to the slow cooker with the beef.
3. Add the Vegetables and Liquids:
Put the carrots, celery, mushrooms, and potato chunks into the slow cooker. Pour in the diced tomatoes with their juices, the beef broth, and the red wine if you’re using it.
4. Season and Cook:
Sprinkle in the oregano, basil, thyme, crushed red pepper flakes (if you like a little heat), and add salt and pepper to taste. Stir gently to mix everything together. Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours until the beef is tender and the vegetables are cooked through.
5. Serve and Garnish:
Before serving, taste and adjust the seasoning if needed. Ladle the stew into bowls, sprinkle fresh chopped parsley on top, and enjoy! This stew goes wonderfully with crusty bread to soak up all the savory juices.
Can I Use Frozen Beef for This Stew?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. Using frozen beef can alter cooking times and may result in unevenly cooked meat.
Can I Make This Stew Ahead of Time?
Absolutely! This stew tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months—just thaw overnight in the fridge before reheating.
What Can I Substitute for Red Wine?
If you prefer not to use wine, simply replace it with an equal amount of beef broth or grape juice to maintain the liquid volume and depth of flavor.
