Tuscan Beef Stew Easy Slow Cooker Italian Recipe

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness without the alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and can be made at home.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Peel the potatoes and carrots and cut into 1-2 inch chunks.

Place the vegetables at the bottom of a large crockpot.

Chop the thyme and rosemary and set them aside.

Season the outside of the beef with sea salt and cracked black pepper.

Cut the beef into large chunks and season again with more salt and pepper.

Place a large skillet over medium-high heat and add the olive oil.

Add the chunks of beef and cook until they are lightly browned. Remove and place on a plate to keep warm.

In the same pan, add the diced onion. Cook about 2 minutes until it is tender and starts to brown.

Add the diced garlic and continue cooking for another minute.

Stir in the thyme and rosemary. Cook for about 1 more minute until the herbs are incorporated and the onion is lightly browned and translucent.

Add this mixture over the potatoes and carrots in the slow cooker.

Place the browned pieces of chuck meat on top of the vegetables.

Add the diced tomatoes, red wine, and 1 cup of beef stock.

Cover and cook on high in the crockpot for 1 hour. Turn the crockpot to low and cook for 4 more hours.

30 minutes before serving, mix the cornstarch with a half cup of beef stock and pour it into the crockpot. Stir and continue cooking for 30 minutes.

Garnish with fresh parsley and serve with crusty garlic bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens