Slow Cooker Italian Beef Stew recipe

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Ingredients

¼ cup all-purpose flour, or as needed
¼ teaspoon onion powder, or more to taste
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 ½ pounds cubed beef stew meat
1 tablespoon vegetable oil
½ (16 ounce) package baby carrots, quartered
½ yellow onion, quartered and sliced
4 red potatoes, quartered
2 stalks celery, roughly chopped
2 cloves garlic, chopped
¾ cup red wine
¼ cup beef broth
¼ cup tomato paste
1 teaspoon dried rosemary

Nutrition Info

397.9 calories
carbohydrate: 26.8 g
cholesterol: 74 mg
fat: 18.8 g
fiber: 3.5 g
protein: 25.9 g
saturatedFat: 7 g
servingSize: -
sodium: 178.4 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat, shake off any excess flour.

  2. Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker, add carrots, onion, potatoes, celery, and garlic.

  3. Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth, pour over beef and vegetables.

  4. Cook on Low until beef and vegetables are tender, 4 to 6 hours.

Recipe Yield

8 servings

Recipe Note

Best beef stew I've ever made! I apologize for the vague instructions, the ingredient amounts are approximate as well as I did this over the weekend but did not note amounts. It turned out so good I wanted to save what I did so I could make again! Chicken broth can be used instead of beef broth if desired.

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