Start your New Year’s healthy eating intentions with this hearty Slow Cooker Italian-Style Beef Stew—a wholesome, flavor-packed dish loaded with lean protein, vibrant veggies, and nourishing ingredients to keep you on track!
Slow Cooker Italian-Style Beef Stew
Happy 2025! I love kicking off each year by embracing my healthy eating goals with a hearty, nutritious soup. This year, I came across a Slow Cooker Italian-Style Beef Stew recipe that sounded amazing. With a few adjustments, it turned into a hearty and flavorful dish—perfect for starting the year on a healthy note!
This Slow Cooker Italian-Style Beef Stew is a hearty, comforting dish packed with bold flavors and wholesome ingredients. Tender chunks of beef chuck roast simmer alongside gold potatoes, carrots, celery, and cannellini beans in a rich tomato-based broth enhanced with red wine, garlic, and Italian herbs. The slow cooker does all the work, creating a melt-in-your-mouth texture and a deeply savory flavor profile. Finished with a touch of cornstarch for the perfect thickness, this stew is as nourishing as it is delicious, making it an ideal choice for a cozy, healthy meal any day of the week.
This dish is the perfect recipe for anyone looking for a delicious, nutritious, and low-effort meal. With minimal prep time and the convenience of a slow cooker, it’s an easy way to enjoy a comforting, homemade dinner without spending hours in the kitchen. Simply chop your ingredients, toss them into the slow cooker, and let it work its magic while you go about your day. The result is a tender, flavorful, savory, and aromatic stew the whole family will enjoy. Whether you’re meal prepping for the week or feeding a family, this dish is a stress-free and satisfying choice!
What Ingredients do I need?
Produce
- 1 ½ pounds gold potatoes
- 3 medium carrots
- 3 celery stalks
- 1 medium onion
- 6 cloves garlic
Meat
- 2 ½ pounds beef chuck roast
Canned Goods
- 1 (15 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 (15 oz) can cannellini beans
Liquids
- 2 cups low-sodium beef broth
- ¾ cup red wine
Spices and Seasonings
- dried thyme
- dried oregano
Other
- cornstarch - used for thickening the broth
Substitutions and Variations
Substitutions
- Dried Thyme and Oregano: Swap with Italian seasoning or fresh herbs like rosemary and basil.
- Red Wine: Replace with additional beef broth, grape juice, or a splash of balsamic vinegar for depth.
- Cannellini Beans: Swap with great northern beans, chickpeas, or omit for a lower-carb option.
- Diced Tomatoes: Use fresh chopped tomatoes or crushed tomatoes for a slightly different texture.
- Beef Chuck Roast: Replace with stew meat or beef brisket.
- Gold Potatoes: Use red potatoes, russet potatoes, or even sweet potatoes for a slightly different flavor.
Variations
- Herb Lovers: Use fresh rosemary, thyme, and basil for a more aromatic and herbaceous flavor.
Low-Carb Version: Skip the potatoes and beans, and replace them with cauliflower florets or zucchini for a low-carb alternative.
Vegetarian Option: Replace the beef with mushrooms (like portobello or cremini), double up on the beans, and use vegetable broth for a vegetarian version.
Kitchen Tips and Notes
- Use the Right Cut of Meat: Choose beef chuck roast or another well-marbled cut, as it becomes tender and flavorful when slow-cooked. Trim excess fat for a leaner stew.
Chop Ingredients Uniformly: Cut the vegetables into even pieces to ensure they cook evenly. Aim for larger chunks to prevent them from becoming too soft during the long cooking process.
Layer Ingredients Correctly: Place the vegetables at the bottom of the slow cooker, followed by the meat, and pour the liquid over everything. This ensures even cooking and flavor distribution.
- Taste and Adjust Seasonings: Taste the stew near the end of cooking and adjust salt, pepper, or herbs as needed for a perfectly balanced flavor.
Thicken Without Lumps: When adding the cornstarch mixture, whisk it well and stir it in gradually to avoid lumps. Let it simmer for a few minutes to thicken properly.
- Great for Leftovers: The stew stores well and tastes even better the next day as the flavors deepen. Refrigerate for up to 3 days or freeze for up to 3 months.
- Bonus Tip: Serve with crusty bread and a side salad for a complete meal.
Equipment You May Need
- All Clad Slow Cooker - I own this and it is the best slow cooker I've ever had.
- CrockPot Slow Cooker - This is a great manual model
- Chef's Knife 8" - a staple in every kitchen
- Cutting Board - great board - it has one side with compartments for charcuterie use and the other side is solid flat with grooves for catching juices.
- Soup Bowls - nice wide and deep bowls perfect for stew!
Other Delicious Soups
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Serves 6-8
1 ½ pounds gold potatoes, cut into quarters
3 medium carrots, cut diagonally into 1-inch pieces
3 celery stalks, cut diagonally into 1-inch pieces
1 cup chopped onion
6 cloves garlic, minced
2 ½ pounds beef chuck roast, trimmed and cut into 2-inch chunks
1 15-ounce can diced tomatoes
1 (6 oz) can tomato paste
2 cups low-sodium beef broth, divided
¾ cup red wine
1 teaspoon salt
1 teaspoon ground pepper
1 tsp. dried thyme
1 tsp. dried oregano
2 teaspoons cornstarch
1 (15 oz) can cannellini beans, rinsed
Cover and cook on "Low" 8 hours or on "High" for 5-6 until beef is tender.
Whisk together cornstarch and the remaining ¼ cup broth in a small bowl; stir into the stew. Gently stir in beans; cook, uncovered and stirring occasionally, until the stew is thickened and the beans are heated through, 10 to 15 minutes.
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