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Italian Tomato and Herb Beef Stew
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 28-ounce can crushed tomatoes
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh basil, chopped, for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks and brown them on all sides for about 5 minutes. Transfer the beef to the slow cooker.
  • Add the chopped onion, minced garlic, sliced carrots, and sliced celery to the slow cooker.
  • Pour in the crushed tomatoes and beef broth. Stir in the tomato paste, dried oregano, dried basil, dried rosemary, salt, and black pepper until everything is combined.
  • Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender and the vegetables are soft.
  • Taste and adjust salt or pepper if needed. Ladle into bowls and top with chopped fresh basil before serving.

Notes

Brown the beef first for deeper flavor, but if time is short you can skip that step and add the meat straight to the slow cooker. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the sauce. Serve over cooked polenta or alongside garlic bread to soak up the tomato broth.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet