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