Tuscan Beef Stew Crock Pot

Infused with the rustic flavors of Italy, this Tuscan Beef Stew Crock Pot recipe is a hearty and comforting masterpiece perfect for cozy nights. Tender cubes of slow-cooked beef chuck roast mingle with Yukon gold potatoes, sweet carrots, and celery, all simmered in a rich broth enhanced by red wine, sun-dried tomatoes, and a splash of balsamic vinegar. Fresh rosemary and thyme add an herbaceous depth, while the crock pot does all the work, transforming simple ingredients into a luxurious, melt-in-your-mouth dish. With minimal prep and a cook time of 8 hours on low, this effortless slow cooker recipe is perfect for busy days or weekend meal prep. Garnish with chopped parsley and serve with crusty bread for a satisfying taste of Tuscany in every bite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast, cut into 1.5-inch cubes
• 0.5 cups all-purpose flour
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced into rounds
• 2 stalks celery stalks, sliced
• 3 cloves garlic cloves, minced
• 0.33 cups sun-dried tomatoes, chopped
• 1 cups red wine
• 2 cups beef broth
• 1 15-ounce can canned crushed tomatoes
• 2 tablespoons balsamic vinegar
• 3 sprigs fresh rosemary sprigs
• 3 sprigs fresh thyme sprigs
• 4 medium Yukon gold potatoes, diced into 1.5-inch cubes
• 1.5 teaspoons salt
• 0.75 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Pat the beef chuck roast cubes dry with a paper towel. In a large bowl, toss the beef with the flour until evenly coated.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 2-3 minutes per side. Transfer the browned beef to the crock pot.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, carrots, and celery over medium heat for 4-5 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. Transfer the vegetables to the crock pot.

Step 4

To the crock pot, add the sun-dried tomatoes, red wine, beef broth, crushed tomatoes, balsamic vinegar, rosemary sprigs, thyme sprigs, and diced Yukon gold potatoes.

Step 5

Season the mixture with salt and black pepper, stirring gently to combine all ingredients evenly.

Step 6

Cover the crock pot with the lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is tender and flavorful.

Step 7

Discard the rosemary and thyme sprigs. Taste the stew and adjust seasoning with additional salt and pepper if needed.

Step 8

Ladle the Tuscan beef stew into bowls and garnish with freshly chopped parsley before serving. Enjoy with crusty bread or a side salad if desired.

Nutrition Facts

Serving size	3123.2 grams (3123.2g)

Amount per serving	% Daily Value*
Calories	3765

Total Fat 213.60g	274%
Saturated Fat 77.80g	389%
Polyunsaturated Fat 2.70g
Cholesterol 635mg	212%
Sodium 6907mg	300%
Total Carbohydrate 233.70g	85%
Dietary Fiber 27.30g	98%
Total Sugars 52.10g
Protein 210.50g	421%

Vitamin D 0IU	0%
Calcium 504mg	39%
Iron 39mg	218%
Potassium 9036mg	192%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 22.8%

Carbs: 25.3%