Slow Cooker Italian Beef Stew

Best beef stew I've ever made! I apologize for the vague instructions, the ingredient amounts are approximate as well as I did this over the weekend but did not note amounts. It turned out so good I wanted to save what I did so I could make again! Chicken broth can be used instead of beef broth if desired.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 398 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon dried rosemary
• salt and ground black pepper to taste
• 2 cloves garlic, chopped
• 1 ½ pounds cubed beef stew meat
• ¼ cup tomato paste
• ¾ cup red wine
• ¼ cup beef broth
• ¼ teaspoon garlic powder, or to taste
• ¼ cup all-purpose flour, or as needed
• 2 stalks celery, roughly chopped
• 4 red potatoes, quartered
• ¼ teaspoon onion powder, or more to taste
• ½ (16 ounce) package baby carrots, quartered
• ½ yellow onion, quartered and sliced

Recipe Instructions

Step 1

Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.

Step 2

Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.

Step 3

Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.

Step 4

Cook on Low until beef and vegetables are tender, 4 to 6 hours.