Slow Cooker Spezzatino Italian Beef Stew

Serving dish of spezzatino Italian beef stew on a table.

Slow Cooker Spezzatino Italian Beef Stew

Slow cooker spezzatino di manzo is a rich Italian beef stew with red wine, tomatoes, and fresh herbs. Serve with polenta, bread or potatoes.

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Course: Dinner

Cuisine: Italian

Keyword: beef stew, slow cooker beef stew, spezzatino

Prep Time: 15

Cook Time: 4 15

Total Time: 4 30

Servings:

Calories: 397kcal

Author: Kate | You Say Potatoes

Equipment

Skillet
Slow Cooker / Crockpot

Ingredients

2 lbs beef chuck cut into 1½ inch cubes
3 tablespoons olive oil
1 large onion finely chopped
2 medium carrots sliced into rounds
2 celery stalks diced
3 garlic cloves minced
2 tablespoons tomato paste
1 cup red wine
14 ounce can chopped tomatoes 14 oz / 400 g (or 2–3 fresh ripe tomatoes, peeled & chopped)
2 cups beef broth
2 bay leaves
2 sprigs fresh rosemary or 1 teaspoon dried
4 sprigs fresh thyme or 1 teaspoon dried
2 medium potatoes cubed (optional — some versions include them, others serve stew over polenta instead)
Salt & freshly ground black pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Heat 2 tablespoons of the olive oil in a skillet over a medium heat. Season the beef cubes with salt and pepper, then sear the beef in batches until browned. Transfer to the slow cooker.
In the same skillet, over a medium/low heat, add the final tablespoon of oil, then add the onion, carrots, and celery. Cook 5–6 minutes until softened but not browned. Stir in the garlic and tomato paste, cooking for 1 minute more.
Deglaze the pan by pouring the red wine into the hot pan, stirring, bubbling and scraping up the browned bits. Simmer for 2–3 minutes. Transfer everything to the slow cooker.
Add the tomatoes, broth, bay leaves, rosemary, thyme, and potatoes (if using). Stir gently.
Cook on low for 8 hours or high for 4 hours.
Remove and discard the herb sprigs and bay leaves. Taste and adjust seasoning. Garnish with chopped parsley.

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Notes

Serving Suggestions

Over creamy polenta (traditional in northern Italy).
With mashed potatoes or add potatoes to the stew.
With crusty Italian bread to mop up the sauce.
A glass of Chianti or Barolo to pair.
Some regions add peas near the end of cooking (especially in spring), while others keep it simple with just the soffritto vegetables.

Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.