Slow Cooker Recipe

This slow cooker Mediterranean beef stew recipe is basically a dump-and-go meal that is super easy yet delicious. You might also know this as an Italian stew recipe. 

Regardless of what you want to call it, you’ll love the blend of flavors in this yummy one-pot meal. And since I’m not able to eat foods with gluten, I can enjoy this without worry.

One-Pot Meals

This Mediterranean beef stew is one of my many one-pot meals. I love being able to make an entire dinner in a single pot or pan. For one thing, it makes cleanup so much easier. It’s also fun to toss a bunch of great ingredients into one cooking vessel, knowing it all comes together in one big pot of deliciousness.

Slow Cooker Mediterranean Beef Stew Ingredients

You’ll be amazed by how few ingredients are in this delicious meal. Here are the ingredients you’ll need:

• Beef stew meat cut into bite-size pieces
• Diced tomatoes (either regular or Italian seasoned)
• Zucchini cut into bite-size pieces
• Ground cinnamon
• Black pepper
• More Italian seasoning if you want it

You can add other seasonings if you want. My favorites are additional fresh basil and oregano.

How to Make Slow Cooker Mediterranean Beef Stew

Before you begin cooking, pull out all of your ingredients. You can go ahead and measure them if you like. I admit that I have a tendency to eyeball  certain things, like cinnamon, pepper, and other seasonings.

Spray the inside of your slow cooker with nonstick cooking spray. Doing this makes it so much easier to clean up later.

Now it’s time to prepare the food and put everything together. First, if you haven’t already, cut up the zucchini. I like it in bite-size pieces.

Put the zucchini in the bottom of the pot. It won’t stay there because you’ll stir it later.

Secondly, add the stew meat to the pot. Spread it out evenly.

Next, pour both cans of diced tomatoes into the pot. Don’t drain them first because the juice will keep everything moist.

Add the ground cinnamon and black pepper. If you want a stronger Italian flavor, add more Italian seasoning.

Finally, put the lid on the pot and turn it on high. You can either leave it on high for 4-5 hours or turn it down after an hour and cook the stew on low for an additional 7 hours.

You’ll love how this slow cooking method helps tenderize the meat. Even the cheapest stew meat will practically melt in your mouth.

Slow Cooker Stew Recipes

I make a variety of stews in my Crock Pot. Some of them are standard, family-size amounts, while others are for two. That’s why I have different sizes of slow cookers.

This Slow Cooker Brunswick Stew was inspired my my late mother-in-law who made this recipe often. I like to make this Slow Cooker Beef Stew for Two now that my husband and I are empty-nesters. And this Crockpot Chicken Stew for Two started out as something to make with leftover chicken. It turned out really good, so I decided to share my recipe with others.

What to Serve with Beef Stew

Beef stew is one of those dishes that you can serve in a variety of ways. It’s delicious over rice or mashed potatoes. I sometimes like to add a little crunch on the side with this scrumptious broccoli slaw.

How to Thicken Stew

Do you prefer a thicker gravy? If so, it’s easy to thicken the gravy in your stew. First, make a slurry of flour or cornstarch and water. I use cornstarch because I have a gluten sensitivity. 

I make my slurry with 1 teaspoon of cornstarch per 1/2 cup of liquid—water, broth, or cooled liquid from the stew. You can either mix it in a shaker bottle or stir it with a wire whisk. Then pour it into the pot and stir. As it heats up, the gravy will thicken.

Don’t pour the cornstarch or flour directly into the pot because it will clump. I’ve done that in the past, and trust me when I say it’s hard to get the clumps out. The slurry solves that problem.

How to Freeze Beef Stew

If you have leftover stew that you won’t eat over the next few days, you can freeze it. Put it in a freezer-safe plastic container with a lid. Fill it to about 1/2 inch below to the top so it has a little room for expansion. Put the lid on and freeze it for two or three months.

Be aware that if you have thickened the gravy, it might separate during the freezing process. All you have to do is thaw it and heat it back up to get it to the consistency you want.

Please feel free to share!