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Slow Cooker Beef Stew IV

Slow Cooker Beef Stew IV

  • Prep

    15 m
  • Cook

    7 h
  • Ready In

    7 h 15 m
IAMROSIE

IAMROSIE

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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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  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

C.V.T.
1050

C.V.T.

4/29/2006

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.)

Elly
650

Elly

9/4/2006

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.

beech101
543

beech101

1/2/2006

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!

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