Slow Cooker Recipes
Crock Pot Italian Beef Stew with Red Wine and Herbs
This Crock Pot Italian Beef Stew transforms humble beef chuck into a melt-in-your-mouth masterpiece with a rich tomato and red wine base. Packed with hearty root vegetables and fragrant Mediterranean herbs, it is the ultimate set-it-and-forget-it comfort meal for a busy family.
- Prep
- 20 min
- Cook
- 480 min
- Serves
- 6
- Level
- Easy
- Per serving
- 485 kcal
Method
Place the cubed beef chuck roast into the bottom of a 6-quart slow cooker.
Add the chopped carrots, onion, red potatoes, celery, and minced garlic over the meat.
In a medium bowl, whisk together the crushed tomatoes, beef broth, red wine, balsamic vinegar, oregano, and basil.
Pour the liquid mixture over the meat and vegetables. Stir gently to ensure everything is submerged or coated.
Cover and cook on Low for 7 to 8 hours (or on High for 4 to 5 hours) until the beef is fork-tender.
Taste and adjust seasoning with salt and pepper before serving. Garnish with fresh parsley or parmesan cheese if desired.
Notes
For a deeper flavor profile, sear the beef cubes in a hot skillet with olive oil for 2 minutes per side before adding them to the slow cooker.
If you prefer a thicker stew, whisk 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the crock pot 30 minutes before serving.
Using red potatoes is recommended as they hold their shape better during long cooking times compared to Russet potatoes.
Don't skip the balsamic vinegar; its acidity cuts through the richness of the beef and brightens the whole dish.
