Slow Cooker Beef Stew
A Slow Cooker Beef Stew with red wine and mushrooms that is a perfect comfort meal for the upcoming Fall and Winter.
This Slow Cooker Braised Beef Stew simmered in a rich red wine and beef broth is loaded with potatoes, mushrooms, and carrots. It’s the perfect comfort dish for the Fall and Winter, and goes amazing with freshly baked bread. It takes a few more steps compared to a dump and bake recipe, but I promise, it will be worth it.
Ingredients You Will Need:
- Beef Chuck or London Broil
- All-Purpose Flour
- Oil
- Yellow Onion
- Garlic
- Carrot
- Celery
- Tomato Paste
- Worcestershire Sauce
- Thyme
- Bay Leaf
- Beef Stock
- Chianti or Red Cooking Wine
- Yellow Potatoes
- White Mushrooms
Can this be made without Red Wine?
Yes, this Slow Cooker Beef Stew can be made without red wine. While the ingredient can create a richer broth, it can be replace with water or addition stock. Another great option is tomato juice.
Can the Mushrooms be substituted?
Yes. The mushrooms can be replaced with another vegetable or taken out all together. Options such as eggplant, tofu, zucchini, artichoke, tempeh, butternut squash, chickpeas, or beans hearts are great choices.
Cooking Tips:
- For this Slow Cooker Beef Stew, it’s important to brown the meat because of it being a tougher cut.
- Do not cook the meat completely when browning it. It can overcook during the slow cooking process.
- Making sure to deglaze the pan by scraping off any burnt bits at the bottom of the pot will enhance the flavors of your stew. If all of it doesn’t come off while sauteing the vegetables, it will after adding the liquids.
- You can use bacon or duck fat in replacement of olive oil for additional flavor.
- Make sure the stew has at least 4 hours to cook so the meat has enough time to tenderize in the broth.
Interested in other comfort meal ideas? Here are some favorites:
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Slow Cooker Braised Beef Stew
Ingredients
- 2-2.5 lbs. Beef Chuck or London broil beef, cut into 1 ½ to 2-inch pieces
- ¼ cup All-purpose flour
- 1 tsp. salt
- ½ tsp. freshly ground pepper
- 3-4 Tbl. Olive oil
- ½ (about 1 cup) yellow onion, diced
- 4-5 cloves garlic
- 1 large carrot, peeled and cut into 1/4-inch half-moons
- 2 celery ribs, finely diced
- 1 Tbl. tomato paste
- 1 Tbl. Worcestershire sauce
- 2 tsp. thyme
- 1 bay leaf
- 3 cups beef stock
- ¼ cup chianti red wine (Or any red cooking wine of your choice)
- 2 cups (about 1 lb.) yellow potatoes, quartered
- 1 cup white mushrooms, quartered
Instructions
- Turn the sauté feature on your instant pot or slow cooker and add in 1 tablespoon of oil.
- In a small bowl, combine the flour, salt, and pepper.
- Lightly coat each piece of beef with the flour mixture, making sure to remove any excess, and place in the heated instant pot. Arrange the pieces an inch or so apart. You may have to work in batches. Sear on 2 sides for 3-5 minutes, or until browned. Remove and set aside. Repeat with another tablespoon of oil each time until all of the meat is browned. Reserve any leftover flour mixture.
- Add in 1 tablespoon of oil, followed by the diced onion, carrots, celery, and garlic. Cook for 3-5 minutes, or until the onion is tender and translucent, Scraping the bits at the bottom of the pot as well.
- Add in the leftover flour mixture (about 1 tablespoon worth) and the tomato paste. Cook for 1 minute.
- Stir in the worcestershire and red wine.
- Then stir in the stock.
- Add in the potatoes, browned meat, and mushrooms.
- Set your slow cooker on high for 4 hours or low for 6-8 hours.
- Season with salt and pepper if needed. Serve.
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About Nicole
Hey There! I'm Nicole, and I have been making food for as long as I can remember, from a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
