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Easy Slow Cooker Red-Wine Beef Stew

The cold and frosty season is finally upon us and I know for me, that calls for warm soup, chili, stews and all other kinds of dinners that will warm me up! I recently made this dish and quite honestly, it was the best stew I have ever had. The recipe is super easy, you literally prep all of the ingredients, put it in your slow cooker and let it cook for a few hours. Pop it in before school or work and it will be ready for you when you come home! This recipe is courtesy of www.thespruceeats.com



  • 3 pounds lean stew beef (cut into 1-inch cubes)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 1 cup onion (chopped)
  • 1/2 cup celery (chopped)
  • 2 cloves garlic (minced)
  • 1 1/2 cups water (divided)
  • 3/4 cup all-purpose flour
  • 1 cup red wine
  • 1 can tomatoes (14.5 ounces, chopped)
  • 1 large bay leaf
  • 1/4 teaspoon thyme (ground)
  • 12 small onions
  • 6 carrots (halved crosswise then halved lengthwise)
  • 12 small potatoes or 6 medium potatoes (halved)



  1. Sprinkle stew beef with 2 teaspoons salt and 1/2 teaspoon pepper.
  2. In hot oil in large skillet, brown stew beef quickly on all sides.
  3. Add chopped onion and celery to the skillet. Cook until onion is tender and lightly browned. Add the garlic, and cook for 1 more minute.
  4. In a large cup or small bowl, gradually add 1 cup of the cold water to the 3/4 cup flour, stirring until well blended and smooth. Add flour mixture to meat and vegetable mixture, stirring constantly, until smooth.
  5. Transfer the meat and onion mixture to the slow cooker. Stir in 1/2 cup water, the wine, tomatoes, bay leaf, thyme, small onions, carrots, and potatoes.
  6. Cover, and cook on high for 4 to 5 hours, or cook on low for 8 to 10 hours. Taste and season with salt and pepper, as desired.
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