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Italian-Style Beef Stew with Tomatoes and Rosemary
Print Recipe
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cubed
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 6 fresh tomatoes, chopped
  • 2 sprigs fresh rosemary
  • 1 pound potatoes, cubed
  • 4 cups beef broth
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the beef cubes and brown them on all sides for about 5 minutes.
  • Transfer the browned beef to the slow cooker.
  • Add the onion, carrots, celery, garlic, tomatoes, rosemary sprigs, potatoes, beef broth, salt, and pepper to the slow cooker.
  • Stir everything to combine the ingredients evenly.
  • Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
  • Remove the rosemary sprigs before serving.

Notes

Brown the beef first to build deeper flavor in the broth. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth if needed. Skip the potatoes if you prefer a lighter version focused more on the tomatoes and rosemary.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Cutting Board