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Slow Cooker Beef Stew IV

Rated as 4.57 out of 5 Stars

"Made this on a snowy winter day; it made the house smell good all day long and our tummies full at the end of the day! Best stew I have ever had."
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7 h 15 m servings 492
Original recipe yields 12 servings


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  1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
  2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
  3. In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
  4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 492 calories; 27.5 25.7 33.5 106 410 Full nutrition

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Read all reviews 987
  1. 1356 Ratings

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Most helpful positive review

This is a wonderful recipe. Please don't be deterred by the "extra preparation" noted in some of the reviews. Every step is worth it, from browning the meat to deglazing the pan. This hearty ...

Most helpful critical review

Me and my hubby did not care for this. I used Merlot wine, maybe that had something to do with the strange flavor, I don't know. The house smelled wonderful while it was cooking, but the taste...

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Most positive
Least positive

This is a wonderful recipe. Please don't be deterred by the "extra preparation" noted in some of the reviews. Every step is worth it, from browning the meat to deglazing the pan. This hearty ...

Yum! This is a great basic recipe but I did make some changes. I marinated the beef in the wine and some minced garlic for a few hours (I made this on a weekend). I floured and fried in oil as ...

Added a little extra wine, worcestershire, and garlic powder like other users suggested, as well as a pinch of red pepper. I ended up cooking it for 1 1/2 hours on high heat and 3 on low to spe...

I have to add my accolades for this recipe; it's great. Like others, we skipped the onion soup, replaced the water with beef stock, added extra veggies, and added garlic. Didn't thicken - it was...

This is a perfectly simple, yet delicious, beef stew recipe. I should probably rate it 5 stars, but since I slightly tweeked the recipe I give it a four since my rule is 5 stars only if I make ...

This was REALLY good...the meat was kind of dry but that might be user error ... :) I'll still give it a 5. (of course my house still smells like stew...) I used about 1.25# of meat or so, L...

This was one delicious stew! I am not a great fan of beef stews but this one was so good even I had seconds! My husband thought it was outstanding. The only thing extra I did was add about 1 ...

My husband has been asking me to make him some stew so I gave this recipe a try. He loved it! I used 2 cups of beef broth instead of 2 cups of water and also used some Au Jus seasoning with th...

I made this last night, and it turned out great, the best beef stew I ever made. I let my mom try it and she loved it. Only thing that would make it better is if I did not cut the potatoes and c...