adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Cooker Italian-Style Beef Stew
0 Likes
Prep Time:
30 minutes
Total Time:
7 hours 50 minutes
Indulge in a decadent Italian beef stew with savory bacon and veggies simmered in rich Progresso™ broth.
Ingredients:
  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 boneless beef chuck roast (3 lb), trimmed of fat, cut into 1-inch pieces
  • 1 large onion, cut into 1/2-inch wedges
  • 1/2 lb carrots, cut diagonally into slices
  • 1 cup dry red wine
  • 2 cups Progresso™ beef flavored broth (from 32-oz carton)
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 package (8 oz) sliced fresh baby portabella mushrooms
  • 1/2 cup dry-pack julienne-cut sun-dried tomatoes
  • Fresh Italian (flat-leaf) parsley leaves, if desired
Instructions:
  • Spray a 5- to 6-quart slow cooker with cooking spray. In a large nonstick skillet, fry bacon over medium-high heat until crispy. Transfer bacon to the slow cooker and keep 1 tablespoon of the drippings in the skillet. Saute the beef in the reserved drippings for 2 to 3 minutes until browned. Add the onion and cook for another minute before transferring the mixture into the slow cooker.
  • Combine the carrots, wine, broth, flour, basil, thyme, salt, pepper, and diced tomatoes in the slow cooker, stirring well to blend the flavors.
  • Cover and simmer on low heat for 7 to 8 hours.
  • Mix in the earthy mushrooms and sweet sun-dried tomatoes. Cover and simmer for an additional 20 to 30 minutes until the tomatoes are soft. Garnish with fresh parsley before serving.

Similar Recipes