A simple rustic Italian beef stew recipe loaded with aromatics and vegetables like tomatoes, carrots and mushrooms. This only takes 15 minutes to prep, and I let the crock pot do all the heavy lifting. The result? Fork tender perfection! Be sure to see the video tutorial for how to make this Italian beef stew (below).

Crock Pot Italian Beef Stew Recipe | The Mediterranean Dish. This is a family favorite! Beef stew that's been slow cooked to tender perfection in a special wine broth with loads of carrots, mushrooms and aromatics. Packed with flavor from garlic, onions, and fresh herbs. Best part, it takes only 15 minutes to prep, and the crock pot does all the heavy lifting. This is the prefect beef stew! A must-try from TheMediterraneanDish.com

The prospect of a bowl of slowly-stewed beef, Italian style, always has me excited!  Especially on cruelly cold days, Italian beef stew is high on the list of dishes I make without a second thought. So is the case with Greek-style beef stew, cauliflower and chickpea stew, and this carrot ginger soup, by the way.

Why this Italian Beef Stew Recipe Works

There are countless of recipes for Italian beef stew. And to me, adding your own twist is what makes it extra special.

This slow cooker Italian beef stew is a very basic recipe. Beef chuck roast, deeply browned and then slow-cooked in a red wine broth with loads of carrots, mushrooms and aromatics.

Crock Pot Italian Beef Stew Recipe | The Mediterranean Dish. This is a family favorite! Beef stew that's been slow cooked to tender perfection in a special wine broth with loads of carrots, mushrooms and aromatics. Packed with flavor from garlic, onions, and fresh herbs. Best part, it takes only 15 minutes to prep, and the crock pot does all the heavy lifting. This is the prefect beef stew! A must-try from TheMediterraneanDish.com

I serve my Italian beef stew simply with a piece of rustic Italian bread, or even homemade challah. Heaped over traditional Italian Creamy Polenta is perfect on a cold night, but I do occasionally rebel and serve over Lebanese rice.

What Kind of Meat to Use for this Beef Stew?

It goes without saying that you should not waste your money on an expensive cut of beef for this stew.  I like beef chuck roast. As it cooks slowly, the meat's connective tissue breaks down to tender perfection.  If you check your stew and find that the meat is chewy, it simply means that it needs some more time to cook.

Crock Pot Italian Beef Stew Recipe | The Mediterranean Dish. This is a family favorite! Beef stew that's been slow cooked to tender perfection in a special wine broth with loads of carrots, mushrooms and aromatics. Packed with flavor from garlic, onions, and fresh herbs. Best part, it takes only 15 minutes to prep, and the crock pot does all the heavy lifting. This is the prefect beef stew! A must-try from TheMediterraneanDish.com

Watch the Video for How to Make this Italian Beef Stew:

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Crock Pot Italian Beef Stew Recipe | The Mediterranean Dish. This is a family favorite! Beef stew that's been slow cooked to tender perfection in a special wine broth with loads of carrots, mushrooms and aromatics. Packed with flavor from garlic, onions, and fresh herbs. Best part, it takes only 15 minutes to prep, and the crock pot does all the heavy lifting. This is the prefect beef stew! A must-try from TheMediterraneanDish.com

Crock Pot Italian Beef Stew


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4.7 from 20 reviews

Description

Easy, rustic Italian Beef Stew made right in your crock pot or slow cooker! Only a few minutes to prep this comforting meal.


Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 ½  tablespoon garlic powder
  • Salt and freshly ground pepper
  • 1 ½ lb beef chuck roast, fat-trimmed, and cut into roughly 1 ½ inch cubes
  • Private Reserve extra virgin olive oil
  • 1 large red onion, cut into large pieces
  • 6 garlic cloves, chopped
  • 4-5 large rainbow carrots (about 12 oz), cut into large pieces
  • 1 cup red wine
  • 2 cups vegetable broth
  • 28 oz can whole peeled tomato
  • 4-5 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 16 oz white or cremini mushrooms, cleaned and sliced

Instructions

  1. Mix the flour and garlic powder together.
  2. Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
  3. In a large cast-irons skillet, heat 2 tablespoon olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
  4. Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
  5. Cover the crock pot and cook on high for 4 ½ hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
  6. Enjoy with your favorite Italian bread or even homemade challah!

Notes

  • Pro Tip: Do not spend too much money on your cut of beef used for this recipe. An inexpensive beef chuck roast is the best option. As it cooks slowly, the meat's connective tissue breaks down to tender perfection.  If you check your stew and find that the meat is chewy, it simply means that it needs some more time to cook.
  • Prep Time: 15 mins
  • Cook Time: 5 hours
  • Category: Entree
  • Method: Slow Cooker
  • Cuisine: Italian

Recommended for this recipe: Cast Iron Skillet; Large Crock Pot 

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Fern says:

    Absolutely fantastic recipe! I made as directed. The only change I made was to add a few golden potatoes and home canned tomatoes. The only change I would make due to personal preference is I would have diced the onions and chopped up my tomatoes. Love the taste of both. It's just a texture thing with me. I made with Winking Owl Cabernet sauvignon wine. I'm drinking the rest of the bottle with dinner! As made a loaf of bread in my breadmaker. Great meal! Will make again.






  2. Liz says:

    Is nutrition information available for this recipe?

    1. Suzy Karadsheh says:

      Will work on that for you, Liz.

  3. Elizabeth Mason says:

    We would love to feature this recipe and one of the photos in our winery's newsletter for our 2000 wine club members in October. I know they'd all love it! Plus it would pair well with the red wines we have planned. Please contact me back and let me know if it would be okay for us to use it.

    1. Suzy Karadsheh says:

      Elizabeth, thank you for the kind comment. Please direct inquiries to admin@themediterraneandish.com and we'll be happy to get back to you.

  4. Nina says:

    Doesn’t say whether to include the juice with tomatoes or just use the tomatoes. I am wondering. Thanks. I like the recipe. Is flouring the meat necessary or can I omit & just brown?

  5. Ricky Choo says:

    Made this as per recipe and it turned out well. My whole family, esp my son-in-law had three servings.
    I think I will use the can button mushrooms instead of the fresh ones the cut out the earthly smell.

    Thanks Suzy

    1. Suzy Karadsheh says:

      Glad you all enjoyed it, Ricky!

    2. Ricky Choo says:

      Forgot to input star ratings






  6. Jack Hill says:

    Very tasty recipe!! I will make it again.

    Jack






    1. Suzy Karadsheh says:

      Wonderful, Jack! Thank you for sharing!

  7. Rosemarysteyn says:

    Absolutely love a honest to goodness hearty stew especially on a cold winters night. Delish.

    1. Suzy Karadsheh says:

      Awesome, Rosemary! Hope you'l give this one a try!

  8. Cheryl Albanese says:

    This is wonderful!!! Comfort Food!!!






    1. Suzy Karadsheh says:

      Totally! Thanks for stopping in Cheryl!

  9. ilona bohm says:

    Love all your recipes with pictures and how to do I’ve tried many of them they are so delicious
    Thanks again






    1. Suzy Karadsheh says:

      Thank you so much! Glad you're enjoying them!

  10. Julie says:

    Have you made this without flour? Would like a gluten free option.

    1. Suzy Karadsheh says:

      Hi Julie, you can certainly omit the flour in this recipe.

      1. Nina says:

        Questions... do we drain the can tomatoes or add the liquid to the pot? What is the green herb shown on top in photo? Parsley? Thanks. Luv the site.

      2. Suzy Karadsheh says:

        You can add the tomatoes with the liquid. I do use a lot of parsley for garnish, you can use whatever herb you like.

  11. Pat O says:

    Suzy, I love your site and recipes. The stew was easy to make, is a beautiful dish and full of flavor. I added red potatoes, followed your direction and will make this dish often. Thank You!

    1. Suzy Karadsheh says:

      Wonderful to hear, Pat! So glad to have you here.

  12. peter Tomaino says:

    Wow am in haven.






    1. Suzy Karadsheh says:

      Enjoy, Peter!

  13. Jabee says:

    What can I use in place of the wine ? I need a non-alcoholic substitute, please !

    1. Suzy Karadsheh says:

      Hi Jabee...I would simply add more broth or even water. Enjoy

      1. Robert Archambault says:

        I don't know if you have this in the US, but here in Canada, Campbell's sell a Beef broth with red wine which is non-alcoholic and low sodium. I came across it a couple of days ago when picking up the ingredients to make this stew, which is in the oven as I type this, and I won't be tasting it until tomorrow but I'll post an update when I do. Out of the container, it smelled wonderful and I hope it comes out tasting just as good. You can do a web search for Campbells beef broth with red wine and the right page with all the info should pop right up. If you can't find it in the US, contact the company and see if they have any intention of selling it in the US under their Swanson brand. Who knows? They may send you a sample to try it out, it's worth a shot! ?






    2. Robert Archambault says:

      I don't know if you can find it in the US, but here in Canada, Campbell's sell a beef broth with red wine that is alcohol free and lower in sodium. I came across it this week when I was looking to get some broth to make this recipe and I have a pot in the oven right now cooking away, so I can't say exactly how good it is until the stew is done and I taste it, but that probably won't be until tomorrow. Perhaps Campbell's sell a similar product in the US under their Swanson brand name. This seems to be a great idea for beef dishes such as stew or even to add into a spaghetti meat sauce. You can find info on this with a simple web search for 'Campbells beef broth with red wine'. If it isn't available in the US, contact the company and see what happens. They might introduce it if there's demand for it. Worth a shot! When my stew is done, and I try it tomorrow, I'll add a reply to this and tell you how it came out and if I think it's worth a shot. ?






      1. Suzy says:

        So interesting! I personally have not seen this item around here. I can't wait to hear your review!

  14. Erin says:

    Made this stew for dinner last night. I Do Not cook so I was hoping it would be easy and delicious and It Was!!! We all
    loved the flavor






    1. Suzy Karadsheh says:

      Awesome, Erin! I am so glad you enjoyed it!

  15. Chris Tracey says:

    Hey Suzy

    When we get back from our Sunday walk in the snow today, your lovely stew will be sizzlingly sitting waiting to be devoured.

    Can't wait ! Thanks






    1. Suzy Karadsheh says:

      Hey Chris! Hope you guys enjoyed this one! I know I'll be making it again here a few times this winter!

    2. Suzy Karadsheh says:

      Hey Chris! Hope you guys enjoyed this one! I know I'll be making it again here a few times this winter!

  16. Karyl Henry says:

    This beef stew looks absolutely amazing! as it gets cold here I'm definitely making it

    1. Suzy Karadsheh says:

      Thank you! I'm totally with you, Karyl! Those cooler days call for a little warm-your-heart stew! Enjoy!

      1. jody says:

        if you do not have a crockpot how long would you cook in a 350 degree oven? 2 1/2 hrs.?

      2. Suzy Karadsheh says:

        Hi Jody! I am so sorry for the tardy response, I don't know what happened, but I just saw this question. I would say 2 1/2 to 3 1/2 hours, covered. you'll want to just watch it.