Easy Slow Cooker Beef Stew
This hearty slow cooker beef stew is loaded with tender meat, rich broth, and comforting vegetables—a perfect meal to warm you up on cold days.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 pounds beef stew meat cubed
- ½ cup all-purpose flour for coating beef
- ½ teaspoon salt or more 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
- ½ cup warm water
- 2 tablespoons all-purpose flour for thickening
Instructions
Instructions
- Toss cubed beef with flour and salt until evenly coated.
- In a skillet, heat olive oil and butter over medium-high heat. Brown the beef in batches until nicely browned.
- Transfer browned beef to the slow cooker.
- In the same skillet, cook sliced onions until softened. Pour in red wine, scrape up the browned bits, and transfer to the slow cooker.
- Add cubed potatoes, carrots, parsley, black pepper, boiling water, and onion soup mix to the slow cooker. Stir to combine.
- Cover and cook on Low for 8–10 hours or High for 4–6 hours.
- Whisk warm water and flour together and stir into stew to thicken before serving.
Notes
Store leftovers in airtight containers in the fridge for 3–4 days or freeze for longer storage. Reheat gently for best texture.