Slow Cooked Italian Stew Crock Pot
Indulge in the hearty, robust flavors of this Slow Cooked Italian Stew Crock Pot recipe—a soul-warming dish that's perfect for cozy nights or a crowd-pleasing family meal. Tender beef chuck roast is seared to perfection and slow-simmered in a rich blend of crushed tomatoes, beef broth, and dry red wine, infused with Italian seasoning and aromatic garlic. Vibrant vegetables like carrots, celery, and baby potatoes add delightful texture, making every bite wholesome and satisfying. With just 20 minutes of prep time, this easy crock pot recipe lets your kitchen do the hard work as comforting aromas fill your home. Garnished with fresh parsley, this slow cooker Italian stew is a one-pot masterpiece that brings authentic Mediterranean-inspired flavor to your table.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 medium carrots, sliced
- 3 stalks celery stalks, chopped
- 1.5 pounds baby potatoes, halved
- 28 ounces crushed tomatoes
- 3 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the beef chuck roast with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then sear it in the hot skillet until browned on all sides. This should take about 2-3 minutes per side. Transfer the beef to the crock pot.
In the same skillet, add the diced onion and minced garlic and sauté for 2-3 minutes until fragrant. Transfer to the crock pot.
Add the sliced carrots, chopped celery, and halved baby potatoes to the crock pot.
Pour the crushed tomatoes, beef broth, and red wine over the ingredients in the crock pot. Stir to combine gently.
Add the tomato paste, Italian seasoning, bay leaf, the remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir again to ensure the flavors are evenly distributed.
Cover the crock pot and set it to cook on LOW for 8 hours, or on HIGH for 4-5 hours.
Once the stew has finished cooking, discard the bay leaf. Use two forks to shred the beef into chunks or bite-sized pieces, then stir the stew to mix everything together.
Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 10.5 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1684 mg | 36% | |
*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.
