Roman Stew Crock Pot
Savor the rich, hearty flavors of Roman Stew Crock Pot, a comforting classic perfect for busy weeknights or cozy gatherings. This slow-cooked masterpiece combines tender chunks of beef, aromatic herbs like thyme and rosemary, and a medley of colorful vegetables, including carrots, celery, and optional parsnips, for an extra touch of sweetness. A splash of red wine elevates the robust flavor profile, while a low-and-slow simmer in your crock pot ensures melt-in-your-mouth perfection. With just 15 minutes of prep time and the convenience of hands-free cooking, this savory stew is irresistibly simple to prepare. Garnish with fresh parsley and serve with warm, crusty bread to soak up every last drop of the rich tomato and beef broth. It’s a wholesome, soul-warming dish that will transport you straight to the rustic heart of Italian home cooking!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef stew meat (cubed)
- 2 tablespoons Olive oil
- 1 large Yellow onion (finely chopped)
- 3 medium Carrots (sliced)
- 3 stalks Celery (chopped)
- 3 cloves Garlic (minced)
- 14.5 ounces Tomatoes (diced)
- 2 cups Beef broth
- 0.5 cup Red wine (optional)
- 1 piece Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Parsnips (optional, peeled and sliced)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the beef stew meat with salt and pepper, then sear in the skillet until browned on all sides. This step locks in flavor.
Transfer the browned beef to the crock pot.
In the same skillet, sauté the onion, carrots, and celery until slightly softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.
Transfer the sautéed vegetables into the crock pot.
Add the diced tomatoes (with their juices), beef broth, red wine (if using), bay leaf, thyme, rosemary, and parsnips (if desired) to the crock pot.
Stir the ingredients gently to combine. Ensure the beef and vegetables are evenly distributed in the mixture.
Cover the crock pot with a lid and cook on low heat for 6-8 hours or on high heat for 4-5 hours, until the beef is tender and the flavors are well combined.
Remove the bay leaf before serving.
Ladle the stew into bowls, garnish with freshly chopped parsley, and serve hot. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4881 mg | 212% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 31.3 g | ||
| Protein | 187.6 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 5273 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
