Rustic Slow Cooker Stew

Rustic Slow Cooker Stew


"This simple stew tastes totally gourmet, and is a snap to prepare -- your slow cooker does most of the work! This recipe yields enough to feed a very satisfied army!"

Ingredients 6 h 15 m {{adjustedServings}} servings 349 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Season the beef with salt and pepper, and place in a skillet over medium heat. Cook until evenly brown, and drain.
  2. In a slow cooker, mix the beef broth, condensed beef consomme, wine, water, mustard, and thyme. Place beef into the liquid, and stir in the potatoes, carrots, and onions.
  3. Cover, and cook 6 hours on Low or 4 hours on High. If you prefer a thick stew, mix the cornstarch and water together and stir into the slow cooker about 30 minutes before the end of the cooking time. Stir occasionally until thickened.
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Reviews 16

  1. 16 Ratings


I too found this to be a good basic recipe that improves with just a little doctoring. I took tips from other users and floured the meat before browning it, and also added extra corn starch. I don't think it has too much wine, but I do think it should cook longer than 4-6 hours for maximum flavor. Be sure to use a good meat, too! Also, I couldn't find consomme, so to get that intense flavor I added an extra can of beef stock (using a bit less water) and then threw in a boullion cube. Next time I will use more carrots and more potatoes, and add a little Worchesthire sauce, which I didn't have on hand, though I did use some balsamic vinegar. On the whole, though, this is a good, classic stew and very, very easy.

Viki Hom

This stew is so very good and flavorful that it has quickly become my only stew recipe and a new winter staple in our home. I had to add about 5Tbl cornstarch to achieve the gravy like consistancy that we prefer, but other that that one small change I make this recipe exactly as called for. It is terrific!


Nope - what a waste of 3 lbs of beef. Tasted too much of the wine and I only put in 1 cup (all I had). There wasn't much taste - not sure what I did wrong but I'll stick to my own version of beef stew that uses already cooked and cubed roast beef. Sorry : (