Easy Slow Cooker Beef Stew
This hearty, flavorful beef stew cooks to tender perfection in the slow cooker, packed with savory meat, soft vegetables, and a rich wine-infused broth – perfect for cozy dinners.
Equipment
- 1 Mixing bowl Large
- 1 Skillet For browning and deglazing
- 1 Slow cooker
Ingredients
Main ingredients
- 3 pounds beef stew meat cubed
- ½ cup all-purpose flour
- ¾ teaspoon salt or to taste
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3 onions sliced
- ½ cup red wine
- 4 large potatoes cubed
- 1 cup baby carrots
- 1 tablespoon dried parsley
- 1 teaspoon ground black pepper
- 2 cups boiling water
- 1 ounce dry onion soup mix 1 package
- ½ cup warm water
- 2 tablespoons all-purpose flour for thickening
Instructions
Instructions
- In a large bowl, toss 3 pounds cubed beef stew meat with ½ cup flour and ¾ teaspoon salt until evenly coated.
- Heat 3 tablespoons olive oil and 3 tablespoons butter in a skillet over medium-high heat. Brown the beef in batches so you don't crowd the pan.
- Transfer browned beef to your slow cooker pot, making sure you don't lose any of those crispy bits.
- In the same skillet, add sliced onions and sauté for 3–4 minutes until softened and translucent.
- Deglaze the skillet with ½ cup red wine, scraping up any brown bits stuck to the bottom.
- Pour the onion and wine mix into the slow cooker over the beef. Add potatoes, carrots, parsley and stir everything gently to combine.
- Cover and cook on low for 8–10 hours or high for 4–6 hours till beef's tender and veggies are soft. Before serving, mix 2 tablespoons flour with ½ cup warm water and stir into stew to thicken if needed. Season with salt and pepper to taste.
Notes
To store, keep leftovers in airtight containers in the fridge for up to 4 days. Freeze for up to 3 months in freezer-safe bags. Reheat on stove or microwave until warm. Portion individually for meal prep.