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Slow Cooker Italian Beef Stew

Slow Cooker Italian Beef Stew

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Christine Foley Wanner

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet


  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.
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Very yummie! Perfect winter meal. Used green beans instead of celery.


Loved it (and so did my housemates)! I added a little Worcester sauce and doubled the liquids only because I like my stews a little 'saucier'. Will be making this again for sure!

Mary Jo

I liked it. but, my husband still doesn't like beef stew. So, I will make it for me only.