Slow-Cooker Red Wine Beef Stew

Name: Slow-Cooker Red Wine Beef Stew
Prep time: 20 min
Total time: 8 h 20 min
Yield: 8 serving(s)
Ingredients: 2 c. beef stock; 3 tbsp. all-purpose flour; 2 tsp. Dijon mustard; 1 lb. carrots, cut into 2-inch pieces; 1 (8-ounce) package cremini mushrooms, halved if large; 1 large red onion, cut into wedges; 2 large celery ribs, cut into 2-inch pieces; 4 cloves garlic, chopped; 6 sprigs thyme; 1 tbsp. canola oil; 3 lb. pot roast, trimmed and cut into 4 pieces; Kosher salt and freshly ground black pepper; 1/4 c. tomato paste; 1 c. dry red wine; 1 tbsp. unsalted butter; Chopped fresh flat-leaf parsley, for serving

Because red wine makes everything better–including stew!

By Marian Cooper CairnsPublished: Dec 27, 2016

2 Ratings

Jump to recipe

food, soup, cuisine, dish, tableware, stew, ingredient, recipe, meat, spoon,

Becky Luigart-Stayner

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

8 hrs 20 mins

Plus, get more great takes on crock pot beef stew!

Advertisement - Continue Reading Below

Ingredients

2 cups beef stock
3 Tbsp. all-purpose flour
2 tsp. Dijon mustard
1 lb. carrots, cut into 2-inch pieces
1 (8-ounce) package cremini mushrooms, halved if large
1 large red onion, cut into wedges
2 large celery ribs, cut into 2-inch pieces
4 cloves garlic, chopped
6 sprigs thyme
1 Tbsp. canola oil
3 lb. pot roast, trimmed and cut into 4 pieces
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry red wine
1 Tbsp. unsalted butter
Chopped fresh flat-leaf parsley, for serving

Directions

1. Step 1 Whisk together stock, flour, and mustard in a 6-quart slow cooker. Add carrots, mushrooms, onion, celery, garlic, and thyme; stir to combine.
2. Step 2Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Remove to slow cooker. Add tomato paste to skillet and cook, stirring, 1 minute. Add wine and cook, scraping up browned bits, 30 seconds; add to slow cooker.
3. Step 3Cover and cook until beef is tender, on low heat 7 to 8 hours or high for 5 to 6 hours.
4. Step 4Discard thyme. Remove beef and shred with 2 forks; return to cooker. Stir in butter.
5. Step 5 Serve topped with parsley.