Staying Warm this Winter with an Italian Beef Stew

Seriously! You need to make this beef stew. My husband made it a few weekends ago and I loved it so much that I demanded he give me the recipe for the blog. It’s the perfect hearty stew for staying warm this winter.

Chris’s Italian Beef Stew isn’t a recipe you can find anywhere else - it’s been passed down to him from his grandmother to his mom and Chris has added his own special blend of spices to it. His secret ingredient is Merlot which adds a smooth and delicate flavor. It takes just about 30 minutes to prep and it’s great if you can start in the crockpot morning and have it ready for dinner 8 hours later. Enjoy!

Prep Time: 30 minutes

Cook Time: 8 hours



2 pounds beef (we used london broil), cut into 1-inch cubes


4-5 cloves garlic, minced

2 medium onions, chopped

4-5 stalks of celery cut into bite size pieces

4-5 large carrots, peeled and cut into bite size pieces

4-5 medium red potatoes (washed and unpeeled), cubed


1 bay leaf

1 tablespoon dried

1 teaspoon dried sage

1 teaspoon dried marjoram

1 teaspoon dried thyme

Fresh Parsley (to garnish)

Stew base

1 cup Merlot

1 can beef broth (14.5 oz)

2-3 cans tomato sauce (15 oz each)


  1. In large cast iron skillet, add 2 tablespoons of olive oil and turn stove to medium heat. Lightly salt and pepper the beef. Sear the beef in the cast iron skillet, 2 minutes on each side until lightly browned. After searing cut beef into 1-inch cubes. Set aside.

  2. Add the Merlot, beef broth, and tomato sauce to the crock pot, stir to mix.

  3. Add the spices/seasoning and stir to mix.

  4. Add the vegetables and cubed beef, stir to mix (Add more tomato sauce to cover the ingredients if needed).

  5. Cover and cook on low for 8 hours

  6. Enjoy!

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