Tuscan Beef Stew Crock Pot
Infused with the rustic flavors of Italy, this Tuscan Beef Stew Crock Pot recipe is a hearty and comforting masterpiece perfect for cozy nights. Tender cubes of slow-cooked beef chuck roast mingle with Yukon gold potatoes, sweet carrots, and celery, all simmered in a rich broth enhanced by red wine, sun-dried tomatoes, and a splash of balsamic vinegar. Fresh rosemary and thyme add an herbaceous depth, while the crock pot does all the work, transforming simple ingredients into a luxurious, melt-in-your-mouth dish. With minimal prep and a cook time of 8 hours on low, this effortless slow cooker recipe is perfect for busy days or weekend meal prep. Garnish with chopped parsley and serve with crusty bread for a satisfying taste of Tuscany in every bite.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 0.5 cups all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 0.33 cups sun-dried tomatoes, chopped
- 1 cups red wine
- 2 cups beef broth
- 1 15-ounce can canned crushed tomatoes
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh rosemary sprigs
- 3 sprigs fresh thyme sprigs
- 4 medium Yukon gold potatoes, diced into 1.5-inch cubes
- 1.5 teaspoons salt
- 0.75 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the beef chuck roast cubes dry with a paper towel. In a large bowl, toss the beef with the flour until evenly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 2-3 minutes per side. Transfer the browned beef to the crock pot.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, carrots, and celery over medium heat for 4-5 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. Transfer the vegetables to the crock pot.
To the crock pot, add the sun-dried tomatoes, red wine, beef broth, crushed tomatoes, balsamic vinegar, rosemary sprigs, thyme sprigs, and diced Yukon gold potatoes.
Season the mixture with salt and black pepper, stirring gently to combine all ingredients evenly.
Cover the crock pot with the lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is tender and flavorful.
Discard the rosemary and thyme sprigs. Taste the stew and adjust seasoning with additional salt and pepper if needed.
Ladle the Tuscan beef stew into bowls and garnish with freshly chopped parsley before serving. Enjoy with crusty bread or a side salad if desired.
Nutrition Facts
Calories |
3765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6907 mg | 300% | |
| Total Carbohydrate | 233.7 g | 85% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 52.1 g | ||
| Protein | 210.5 g | 421% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 9036 mg | 192% | |
*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.
