Slow Cooker Beef Stew IV Recipe -
Slow Cooker Beef Stew IV Recipe
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Slow Cooker Beef Stew IV
See how to make a classic wine-based stew in the slow cooker. See more
  • READY IN 7+ hrs

Slow Cooker Beef Stew IV

Recipe by  

"Made this on a snowy winter day; it made the house smell good all day long and our tummies full at the end of the day! Best stew I have ever had."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    7 hrs

    7 hrs 15 mins


  1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
  2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
  3. In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
  4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2006

This is a wonderful recipe. Please don't be deterred by the "extra preparation" noted in some of the reviews. Every step is worth it, from browning the meat to deglazing the pan. This hearty and flavorful stew satisfied my family and dinner guests. Everyone went back for more. I followed the recipe as written, using merlot for the red wine because I like the rich flavor and Yukon Gold potatoes because I like their taste and texture and they were on hand for the Potato Fougasse (potato bread with olive oil and rosemary) I made to accompany the stew. They were wonderful together. Trust your instincts when thickening the stew once it is done. Some reviews complained about consistency but you really need to decide what it needs for yourself using more or less of a flour/water paste than indicated. Do what works for you. (And by the way, if you have extra merlot use it with the flour instead of water to thicken the stew to impart some extra flavor.)

Most Helpful Critical Review
Feb 10, 2011

Me and my hubby did not care for this. I used Merlot wine, maybe that had something to do with the strange flavor, I don't know. The house smelled wonderful while it was cooking, but the taste did not match the smell. I won't make this again. :(

Sep 04, 2006

Yum! This is a great basic recipe but I did make some changes. I marinated the beef in the wine and some minced garlic for a few hours (I made this on a weekend). I floured and fried in oil as directed. I omitted the onion soup and we didn't miss it at all, but I did use beef broth in place of the water. I added celery and mushrooms, and also tossed some peas in at the very end. I added a bay leaf and some thyme and a pinch of rosemary. Next time, I might add some tomato paste or diced tomatoes. Very tasty and hearty.

Jan 02, 2006

Added a little extra wine, worcestershire, and garlic powder like other users suggested, as well as a pinch of red pepper. I ended up cooking it for 1 1/2 hours on high heat and 3 on low to speed things up a bit, and it turned out great. This recipe is a real winner -- the meat was very tender and the gravy texture, perfect. Served it up to rave reviews. I'll definitely make this again!

Dec 23, 2006

I have to add my accolades for this recipe; it's great. Like others, we skipped the onion soup, replaced the water with beef stock, added extra veggies, and added garlic. Didn't thicken - it wasn't necessary. Slice up a tender roast that falls apart in the cooker instead of getting "stew meat." It's just plain wonderful, and after it gets a little gone, just add some corn, green beans, whatever, to make it last even longer. I don't know why, but I think it's the wine...

Oct 21, 2007

This is a perfectly simple, yet delicious, beef stew recipe. I should probably rate it 5 stars, but since I slightly tweeked the recipe I give it a four since my rule is 5 stars only if I make no changes. The only changes I made are to add 4 cloves of garlic, I used 1 cup water and 2 cups Merlot for my liquid (it still could have used another cup of liquid), but the extra wine added a richness water could not achieve. I also used more carrots since the pot seemed to be lacking. Simple changes to suit our taste. Seasoned just right...didn't add or regret not adding any seasoning. Kept us warm and satisfied! Thanks.

Oct 14, 2005

This was REALLY good...the meat was kind of dry but that might be user error ... :) I'll still give it a 5. (of course my house still smells like stew...) I used about 1.25# of meat or so, Lipton beefy onion soup mix, 2 small packs of baby carrots, 2 red potatoes, and 1 onion. I didn't saute the onions in butter either. I prepped this the night before, and next morning, popped it in the crock pot. It cooked on low for 12 hrs (might account for the dryness). The meat shredded easily. My fiance thought it was tasty, so I think this recipe is a keeper. I might add some beef broth next time for more liquid to combat the dryness. The pepper really gives it a little kick! I didn't have to thicken the gravy because I had dumped in the flour from the meat. All in all, a successful first crock pot experience... :) *note - I've made this several times now, and adding the can of beef broth really helps! From now on, I'll make sure all of my crock pot dishes have enough liquid to cover the meat! I also have been using sweet potatoes in lieu of regular potatoes...yum!

Dec 08, 2003

This was one delicious stew! I am not a great fan of beef stews but this one was so good even I had seconds! My husband thought it was outstanding. The only thing extra I did was add about 1 1/2 cups frozen peas to have more vegetables. I made this on a cold snowy day and the house was so full of wonderful smells our mouths were watering by dinnertime!! I will be making this often in the winter months!


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  • Calories
  • 492 kcal
  • 25%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 33.5 g
  • 67%
  • Sodium
  • 410 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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