Crock Pot Beef Stew With Tomatoes and Red Wine

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/26/19
Beef ragout

Mary Ellen Bartley / StockFood Creative / Getty Images
Prep: 20 mins
Cook: 8 hrs
Total: 8 hrs 20 mins
Servings: 8 servings
Nutrition Facts (per serving)
608 Calories
25g Fat
35g Carbs
54g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 608
% Daily Value*
Total Fat 25g 32%
Saturated Fat 8g 39%
Cholesterol 152mg 51%
Sodium 946mg 41%
Total Carbohydrate 35g 13%
Dietary Fiber 6g 21%
Protein 54g
Calcium 137mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When it comes to making beef stew, the slow cooker shines. This slow cooker beef stew is flavored with tomatoes and red wine, along with herbs and vegetables. Feel free to tailor the stew ingredients to suit your tastes. The red wine adds a lot of flavor, but beef stock may be used if you prefer.

Ingredients

  • 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 1/2 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)

Steps to Make It

  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.

Tip