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Slow Cooker Italian Beef Stew (Spezzatino di Manzo)

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Slow Cooker Italian Beef Stew is a rich, hearty spezzatino-style stew made with seared chuck roast, tomatoes, red wine, fresh herbs, and slow-simmered vegetables. Thick, deeply savory, and built to stand on its own, this comforting one-pot meal delivers big flavor with minimal hands-on time — perfect for cold nights and long, unhurried dinners.

Ingredients

Units Scale
  • 2 pounds chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2–3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 1/4 cup tomato paste
  • 1 cup dry red wine (Merlot)
  • 3 1/2 cups beef stock
  • 1 (28-ounce) can whole San Marzano tomatoes
  • 1 large red onion
  • 4 medium carrots
  • 4 celery stalks
  • 2 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 bay leaves
  • 8 ounces cremini mushrooms
  • 1 small Parmigiano Reggiano rind (optional)
  • Red pepper flakes (optional, to taste)

Instructions

  1. Prepare all ingredients before you begin: cut the chuck roast into 1½-inch pieces and pat the meat dry with paper towels; cut the onion, carrots, and celery into 1-inch pieces; quarter the mushrooms and set them aside separately; crush and mince the garlic; gently crush the whole tomatoes by hand or with a spoon.
  2. Season the beef evenly with the kosher salt and black pepper, then toss lightly with the flour until just coated.
  3. Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the beef on all sides until a deep brown crust forms. Transfer the browned beef to the slow cooker.
  4. Reduce the heat to medium. In the same skillet, add the garlic and cook briefly until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it darkens to a deep brick red, about 2–3 minutes.
  5. Deglaze the skillet with the red wine, scraping up any browned bits from the bottom of the pan. Add the beef stock and bring to a gentle simmer.
  6. Pour the contents of the skillet into the slow cooker. Add the crushed tomatoes, onion, carrots, celery, thyme, rosemary, bay leaves, Parmigiano rind (if using), and a pinch of red pepper flakes, if desired. Stir gently to combine.
  7. Cover and cook on low for about 5 hours, until the beef is tender and the sauce has thickened.
  8. Add the mushrooms, stir gently, and continue cooking for 45–60 minutes, until the mushrooms are tender and the stew is fully developed.
  9. Remove the herb sprigs, bay leaves, and Parmigiano rind. Taste and adjust seasoning with additional salt and pepper as needed before serving.

Find it online: https://foodienoise.com/slow-cooker-italian-beef-stew/