There’s something about the way the scent of slow-cooked beef mingled with tomatoes and herbs fills a home during a chilly evening. It’s almost like the stew itself is wrapping you in a warm blanket. I remember one evening when I tossed everything into the slow cooker before heading out, and by the time I got back, the house was glowing with that inviting aroma. The beef was so tender it practically melted in my mouth, and the peppers and olives added a brightness that kept every spoonful interesting. Honestly, I might’ve been a little distracted trying to eat this while catching up on a show—somewhere between the first and second bowl, I lost track of time.
This stew isn’t just about comfort; it’s a quiet celebration of simple ingredients coming together over hours to create something deeply satisfying. It’s the kind of meal that makes you want to linger at the table, maybe with a crusty piece of bread or a glass of red wine, just soaking it all in.
Why You’ll Love It
- The slow cooker does most of the work, letting you set it and forget it until dinner time.
- Richly flavored but without needing complicated techniques — it’s simple — and that’s kind of the point.
- Bright pops of bell peppers and olives keep the dish from feeling one-note or heavy.
- It makes enough to share, or to enjoy leftovers that taste even better the next day.
If you’re a little hesitant about slow cooker meals, this one might just change your mind. The flavors develop so slowly they feel like they’ve been simmering for days, but really, it’s just a few straightforward steps and some patience.
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Slow Cooker Italian Beef Stew
- Total Time: 7 hours 15 minutes
- Yield: 6 1x
Description
A hearty and flavorful slow cooker Italian beef stew made with tender beef, tomatoes, bell peppers, and Italian herbs, perfect for a comforting meal.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1 (14.5-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
2 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
2 medium carrots, peeled and sliced
2 medium celery stalks, sliced
1/2 cup pitted green olives, sliced
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add diced onion and cook until softened, about 3 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Transfer onion and garlic to the slow cooker with the beef.
Add diced green and red bell peppers, diced tomatoes with juice, tomato paste, and beef broth to the slow cooker.
Stir in dried oregano, dried basil, dried thyme, crushed red pepper flakes, salt, and black pepper.
Add sliced carrots and celery to the slow cooker and stir to combine all ingredients.
Cover and cook on low for 7 hours or until beef is tender and vegetables are cooked through.
About 15 minutes before serving, stir in sliced green olives.
Taste and adjust seasoning if needed.
Sprinkle chopped fresh parsley over the stew before serving.
- Prep Time: 15 minutes
- Cook Time: 7 hours
Kitchen Notes: You don’t need any fancy equipment here—just a reliable slow cooker and a skillet for browning the beef, which really adds a nice depth to the flavor. I usually serve this stew with some crusty bread or even over polenta if I’m feeling a little fancy. Sometimes I sneak in a few extra olives or swap in a different bell pepper color depending on what’s in my fridge, though I haven’t tested all variations thoroughly. A pinch of crushed red pepper flakes offers a gentle heat, but feel free to dial it back if you’re sensitive to spice.
FAQ
Can I skip browning the beef? You can, but browning adds great flavor and texture, so I recommend not skipping it if you have time.
How long can leftovers last? Stored properly in the fridge, it should be good for about four days. Reheating gently helps keep the beef tender.
Can I freeze this stew? Yes, it freezes well for up to three months. Just thaw overnight in the fridge before reheating.
Is it okay to add more veggies? Sure, carrots and celery are classic here, but feel free to experiment with what you like. Just keep in mind cooking times may vary slightly.
Give this slow cooker Italian beef stew a try on your next relaxed evening. It’s the kind of meal that invites you to slow down and savor, even if the day hasn’t gone exactly as planned.