Slow Cooker Italian Beef Stew is a hearty and comforting dish packed with tender chunks of beef, flavorful Italian herbs, and a mix of vegetables that soak up all the delicious juices. It’s the kind of stew that fills your kitchen with a wonderful aroma and makes you eager to sit down and enjoy a warm, satisfying meal.
I love making this stew in the slow cooker because it’s so convenient—just add everything in the morning and come home to a dinner that’s ready and waiting. The beef turns out incredibly tender, almost melting in your mouth, and the sauce has a perfect balance of tomato, garlic, and herbs that make every bite taste like a hug.
My favorite way to enjoy this stew is with a crusty piece of bread to soak up all the wonderful sauce, or over creamy mashed potatoes for an extra cozy dinner. It’s a meal that always feels special but doesn’t require a lot of fuss, making it perfect for busy days or when you want something homey and filling.
Key Ingredients & Substitutions
Beef chuck roast: This cut is great for slow cooking because it becomes tender and juicy. If you can’t find chuck roast, brisket or stew meat work well too.
Carrots & potatoes: Classic stew veggies that add sweetness and texture. Feel free to swap potatoes for sweet potatoes for a twist, and add parsnips if you like.
Mushrooms: They soak up flavor and add earthiness. If mushrooms aren’t your thing, just leave them out or add bell peppers instead.
Beef broth & red wine: Broth is important for depth, and wine adds richness. If you avoid alcohol, replace wine with extra broth or a splash of balsamic vinegar for acidity.
How Do I Get Tender, Flavorful Beef in the Slow Cooker?
Start by patting the beef dry and seasoning well—this helps build flavor. Browning the meat before slow cooking is key; it seals in juices and adds a tasty crust.
- Heat oil in a skillet, brown beef pieces 3-4 minutes per side until deep golden.
- Don’t overcrowd the pan; cook in batches if needed.
- After browning, add beef to slow cooker with veggies and broth mixture.
Cooking low and slow breaks down tough fibers, so give it 7-8 hours on low. Avoid lifting the lid often to keep the heat steady, ensuring melt-in-your-mouth beef.
Equipment You’ll Need
- Slow cooker – the star tool here, it cooks everything evenly and lets you set it and forget it all day.
- Large skillet – great for browning the beef to add deep flavor before slow cooking.
- Sharp knife – helps you chop veggies and cut beef into even pieces quickly and safely.
- Cutting board – a sturdy surface makes chopping easier and keeps your kitchen clean.
- Wooden spoon or spatula – perfect for stirring ingredients gently without scratching your pans or slow cooker insert.
Flavor Variations & Add-Ins
- Swap beef for pork shoulder for a slightly sweeter, tender stew with a different twist.
- Add Italian sausage slices along with beef for extra richness and spice.
- Stir in some chopped kale or spinach near the end for a fresh, green boost.
- Mix in a splash of balsamic vinegar or a pinch of red pepper flakes to brighten or add heat.
Slow Cooker Italian Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 3 large carrots, peeled and chopped
- 4 medium potatoes, peeled and cut into chunks
- 8 oz mushrooms, sliced
- 1 cup diced tomatoes (canned or fresh)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- ½ cup dry red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley (plus more for garnish)
- ½ tsp dried thyme
- ¼ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes for prep, including chopping and browning the meat, plus 7-8 hours of slow cooking on low. You can also cook on high for 4-5 hours if you’re in a hurry. The slow cooking lets the beef get nice and tender and the flavors blend beautifully.
Step-by-Step Instructions:
1. Prepare the Beef:
Pat the beef cubes dry and season all sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides (about 3-4 minutes per side) until golden and nicely seared. Remove and set aside.
2. Add Vegetables to Slow Cooker:
Place diced onions, minced garlic, chopped carrots, potato chunks, sliced mushrooms, and diced tomatoes into the slow cooker. Spread them evenly.
3. Combine and Add Liquid Ingredients:
Put the browned beef on top of the vegetables. In a bowl, whisk together beef broth, red wine (if using), tomato paste, dried basil, oregano, parsley, thyme, and crushed red pepper flakes. Pour this mixture evenly over the beef and vegetables.
4. Cook the Stew:
Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. The beef should be fork-tender, and the vegetables cooked through.
5. Final Touches:
Taste the stew and add more salt and pepper if needed. Garnish with freshly chopped parsley before serving. This stew is especially delicious with crusty bread or over creamy mashed potatoes.
Can I Use Frozen Beef for This Stew?
Yes, but be sure to fully thaw the beef in the refrigerator before cooking to ensure even cooking and tenderness. Avoid adding frozen beef directly to the slow cooker as it can lead to uneven cooking and food safety concerns.
Can I Skip Browning the Beef?
While browning adds depth of flavor and a great texture, you can skip it if you’re short on time. Just be aware the stew might have a slightly milder flavor and less rich color.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stove or in the microwave until hot throughout. You can also freeze leftovers for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Add Other Vegetables?
Absolutely! Feel free to add zucchini, green beans, or bell peppers during the last hour of cooking for extra color and flavor. Just make sure they don’t cook too long to keep a good texture.
