Crockpot Italiano Vegetable Beef Stew Recipe

Wednesday, December 4, 2013
Old world style stew, plum tomatoes, potatoes, peas, string beans, zucchini and more. Slow cooked on top of stove, in the oven or in a crockpot it's fantastic. My go to recipe always.  One more thing in there, that's a secret ingredient that makes this sauce so fantastic to dip your bread in, read on.

1 pound cleaned string beans
2 pounds fresh plum tomatoes
grape or cherry tomatoes
8 ounces fresh mushrooms
2 or 3 medium sized potatoes peeled and cubes
4 small zucchini cubed
finger carrots around a cup
2 cups peas fresh, canned or frozen
2 large peppers cleaned and sliced
3 pounds cubed and trimmed fat sirloin or London broil steak
4 garlic cloves minced
1 12 ounce can diced tomato
1 teaspoon each oregano, basil, parsley, rosemary, garlic powder
salt and pepper to taste
fresh basil
1 1/2 cup red wine cabernet or merlot (yep this is the secret ingredient)
other suggestions: chopped onions, corn, butter beans or lima beans, hot peppers

Place the plum tomatoes through a food processor until pureed.
In a large crockpot or 5 quart saucepan place all the vegetables and meat ingredients in there raw. Add in all the spices, then the wine and stir. Simmer on low in the crockpot 8 to 10 hours. On top of stove or even in a safe cook pot in the oven for around 3 hours (or until the meat is tender) on low. Add the fresh basil at the end when it's cooked around 3 fresh leaves.  The meat will fall apart and the stew will make a wonderful sauce to dip your favorite Italian bread in. A great rustic bread is Ciabatta give that a try!

+claudia lamascolo Author

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