My best-ever beef stew! I’m sorry for the unclear instructions; I made this over the weekend without noting proportions, so the ingredient amounts are also approximations. Because of how well it turned out, I wanted to save my work so I could recreate it. If preferred, chicken broth can be substituted with the beef broth.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 5 mins |
| Total Time: | 4 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup all-purpose flour, or as needed
- ¼ teaspoon onion powder, or more to taste
- ¼ teaspoon garlic powder, or to taste
- salt and ground black pepper to taste
- 1 ½ pounds cubed beef stew meat
- 1 tablespoon vegetable oil
- ½ (16 ounce) package baby carrots, quartered
- ½ yellow onion, quartered and sliced
- 4 red potatoes, quartered
- 2 stalks celery, roughly chopped
- 2 cloves garlic, chopped
- ¾ cup red wine
- ¼ cup beef broth
- ¼ cup tomato paste
- 1 teaspoon dried rosemary
Instructions
- Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
- Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
- Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
- Cook on Low until beef and vegetables are tender, 4 to 6 hours.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 178 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
pretty much used the recipe as directed. It was great the first night and even better for a leftover dinner the next.
This is a great base recipe,it works really well with a Sonoma County Pinot Noir. I found a flank steak on sale, trimmed off the excess fat, and still had around 1 5lbs of beef. I put all the herbs and seasonings in with the flour, and added marjoram as well. I chopped up 4 mushrooms and added them to the meat while browning. I also used Better than Bouillon and added 2 cups of liquid. I threw in a few more potatoes,a half can of stewed tomatoes, and a cup of fresh green beans so it needed the extra liquid. I used 2 TBSP of Cento tomato paste in the tube. I only needed to slow cook it about an hour because I did it in a pot on the stove and not a slow cooker. My family liked it so much, I made it again!
Great recipe!! Easy to adjust or tweak as you’d like. We like a little more broth so I just increased seasoning. Will make again!!
I made this and my husband really liked it but I have to say that I made quite a few changes. I did not have tomato paste, so I looked in on another Italian beef stew recipe on this site and added tomato sauce instead. Then I added some basil, more wine, more beef stock, some chopped tomatoes, some rosemary. I meant to use all the recipe as is but when I didn’t have one, it turned into something else altogether. Still was delicious.
Easy and delicious
I added green beans and butternut squash. It was good, needed more salt & pepper.
I made this exactly as instructed and it came out great. Will do again. It’s easy and I had all the ingredients which was good because we were snowed in!
OMG !! My wife and I awarded this the best stew ever! OK we’re biased towards tomatoes, garlic, and WINE! I prefer to sauté the veggies Iin a little added wine?) before placing into the the crock pot for added flavor. As the author mentioned, amounts are vague, but who cares. Load it with your favorites., and enjoy. I seem to remember slow cooking for close to 8 hours. Al I can say is yummy and filling. Can’t wait to make it again..
Excellent, will definitely make it again. Added more red potatoes cut up and a little V 8 juice.
This was easy & tasty. I used a better cut of meat & more beef broth than called for but otherwise followed the recipe. Stew is one of my favorite meals. Hubby prefers it served with white rice but I opted for the suggested egg noodles & he enjoyed it. Cooked on high for an hour & then low for 6. Was even better the following night.
I added an extra cup of water and beef broth.
This is delicious. I opted to make it in a pot on the stove. Very flavorful.
Made this recipe as is but it still needs something sauce seems bland. The vegetables and beef cook well on low 4-6 hours on low depending on hot your slow cooker runs. Would make again but would also try adding the onion soup and some more seasonings.
This recipe turned out perfectly delicious! The only change I made was to substitute more beef stock for the red wine.
I changed a few things, added extra beef broth, wine and also added a little water and a bullion cube to make more liquid. After it was done I put it in a big pot and added water and cornstarch to thicken sauce and served over egg noodles. Will DEFINITELY make again. My husband said its the best thing I’ve ever made in the crock pot!
I made this yesterday. OMG it was so rich and tasty. We loved it. Very hearty. Great winter warm meal. Thank you!
I used this recipe and made stew for the first time. I wasn’t impressed. It needs for flavor.
Didn’t like it. I followed the exact directions, but luckily I was home to taste it and was able to salvage my stew before dinner time by adding a bunch of stuff (more beef broth, onion soup mix, pepper, and worcester sauce).
Supremely undercooked using the recipe as directed. Probably tasty, otherwise. Will try again but adjust cooking temp/times.
Not a fan.
I liked it. but, my husband still doesn’t like beef stew. So, I will make it for me only.