Recipes / Dinner

Slow Cooker Italian Beef Stew - Dump and Go Dinner

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Slow Cooker Italian Beef Stew - Dump and Go Dinner

Lisa
The Cook
8 Servings
19 Ingredients
9 Comments

Our diet friendly Slow Cooker Italian Beef Stew is a healthy and satisfying meal to warm up with on chilly winter nights.

Read More
8 Servings
19 Ingredients
9 Comments

Ingredients

  • 3 cups Beef Bone Broth/Stock
  • 1 pound Stew Beef
  • 14 ½ ounces Diced Tomatoes, Canned
  • 1 tablespoon Tomato Paste
  • 1 ¼ cups dice Onion
  • 1 ½ teaspoons mince Garlic, Cloves
  • 1 ¼ cups dice Celery
  • 2 cups dice Zucchini
  • 2 ½ cups chunk Red Potato
  • ⅓ cups dice Bell Pepper, Green
  • ⅓ cups dice Bell Pepper, Red
  • 2 tablespoons Red Wine Vinegar
  • 1 ½ teaspoons Italian Seasoning
  • 1 tablespoon Basil, Dried
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
Serving Day Ingredients
  • 2 tablespoons Butter
  • 2 tablespoons Flour, All-Purpose
  • 1 cup Cooking Liquid

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients into indicated number of gallon freezer bags. Seal, label and freeze.

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Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients into a slow cooker.
  2. Cover and cook on low for 6 hours.
  3. About 20 minutes before serving, melt butter in a small saucepan over medium-low heat.
  4. Whisk in flour to create a paste.
  5. Slowly whisk in the cooking liquid, then allow to thicken over medium heat for 2-3 minutes. Stir frequently.
  6. Pour mixture back into slow cooker and stir to incorporate into stew.
  7. Allow to simmer for additional 10 minutes to thicken before serving.

Categories

diet, traditional, fall, winter, spring, egg-free, slow-cooker, low-carb, nut-free, wwfreestyle, wwfreestyle3-4, soup/stew/chili, soy-free, fish-free, shellfish-free

Categories

diet, traditional, fall, winter, spring, egg-free, slow-cooker, low-carb, nut-free, wwfreestyle, wwfreestyle3-4, soup/stew/chili, soy-free, fish-free, shellfish-free

9 Comments

Join the discussion

  1. There were a few things I wanted to clarify before making this recipe, as I want to go the freezing route. Do all of the ingredients (including the meat) go into the bag raw? Also, could I skip the thawing step and just extend the cooking time, or is that not recommended? Thanks!

    Reply

  2. I made this before and my family loved it! Can I use fresh basil instead? Should this be added at the end? How much? I will be serving this at my son’s family birthday party tomorrow. Any ideas for sides? Thanks! Great recipe!

    Reply

    1. The cooking liquid is the broth/ liquid that has collected in the slow cooker during that 6 hour cooking time. You would remove the amount that is listed on your recipe and add it to butter/flour mixture in the saucepan. Typically you could put the measuring cup or a ladle right into the slow cooker to draw up the needed amount.

      Reply