With the help of a few flavorful shortcuts and lots of Italian essentials like garlic, onion, and basil, Slow Cooker Italian Beef Stew is sure to be a cold weather staple in your kitchen this winter.
It’s been what feels like weeks since I last shared a recipe, let alone a slow cooker recipe, on the blog. If you follow me on Instagram you know that I’m sharing meal ideas [no recipe needed] almost daily. But there’s something about a blog post that’s a little more tedious than a quick picture and caption. As many of you know [and if you don’t, welcome!], recovery comes first in my life, then family, then food. Lately I’ve felt like the first two are in a good groove, hence why I have the energy to share a new recipe with you: slow cooker Italian beef stew.
Slow cooker Italian beef stew is one of those tried and true slow cooker recipes that is full of flavor with the help of one of my favorite store-bought shortcuts: marinara sauce.
Yep, forget a box of seasonings and spices, just bring out a cup or two of jarred marinara sauce and much of the, “extras,” found in recipes are already prepped and chopped for you. Yet another reason I always have a big jar or two from Costco on hand.
If you’re like me, you’re often put off by slow cooker recipes because things tend to taste the same. But let me tell you, flavor shortcuts like jarred marinara, and browning the meat before adding to the slow cooker make the world of difference. It’s the little things, folks, both in life and in the kitchen that are making recovery and family that much sweeter these days. While I can’t say the next time I’ll share a recipe or life update with you, I can tell you I’m hoping it’s more frequent than it has been. Until we meet again, enjoy this slow cooker Italian beef stew. And know I’m sending love and hugs from my kitchen to yours!
- 2 tablespoons olive oil
- 1 ½ pounds beef stew meat
- 5 stalks celery, sliced
- 2 cups baby carrots
- 1 medium onion, sliced
- 4 large portabella caps, sliced
- 2 cups baby potatoes
- 2- 14-ounce cans petite diced tomatoes
- 2 cups marinara sauce
- 2 cups beef broth
- 1 tablespoon beef base
- 1 bay leaf
- Add oil to large non-stick skillet, heat to medium-high heat. Add beef and brown on all sides.
- Add beef plus remaining ingredients to the slow cooker. Cover and cook on low for 8 hours.
- Serve with fresh parsley or a sprinkle or two of parmesan cheese.