93 Ratings
  • 5 star values: 55
  • 4 star values: 22
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2

This is a beef stew for the slow cooker that I came up with after quite a bit of trial and error attempting to improve upon other recipes. My husband Diego was my critic each time and finally he chose this as the winner. It has a LOT of onion :-)

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a skillet over medium heat, and brown beef on all sides. Transfer to a slow cooker.

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  • Melt the butter in the skillet over medium heat, and cook onion until tender. Transfer to the slow cooker with the beef. Pour wine into the skillet to deglaze, then pour wine into slow cooker.

  • Dissolve the beef bouillon cube in 1 cup hot water, and pour into slow cooker. Place potato and carrots in slow cooker, and season with rosemary, thyme, garlic powder, and pepper. Mix in remaining water and Worcestershire sauce. Add more water if needed to cover all ingredients.

  • Cover slow cooker, and cook stew 7 to 8 hours on Low.

Partner Tip

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

Nutrition Facts

272 calories; 16.2 g total fat; 45 mg cholesterol; 200 mg sodium. 15.5 g carbohydrates; 14.2 g protein; Full Nutrition


Reviews (72)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/09/2006
I made this recipe yesterday starting it before work and coming home to the most wonderful aroma. (I just love slow cookers!). I used a homeade vegetable stock I had on hand instead of boullion and adjusted the water accordingly. I too did not change anything else because it looked good to me on paper and I'm happy to report that it turned just wonderful. The meat was so tender and the flavor was great. For my own preference I took a bit of liquid out just before serving and whisked in a bit of flour till it was smooth and then poured it back into the cooker for about 20 minutes to thicken is up a bit. I prefer a thicker "stew". This was so tasty and just what I needed after a long day. I highly recommend:-) Read More
(74)

Most helpful critical review

Rating: 1 stars
10/04/2006
My family did not like this at all. I took a few cues from other reviews and cut the rosemary and thyme in half. The red wine vinegar over powered all other spices. Read More
(29)
93 Ratings
  • 5 star values: 55
  • 4 star values: 22
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
10/09/2006
I made this recipe yesterday starting it before work and coming home to the most wonderful aroma. (I just love slow cookers!). I used a homeade vegetable stock I had on hand instead of boullion and adjusted the water accordingly. I too did not change anything else because it looked good to me on paper and I'm happy to report that it turned just wonderful. The meat was so tender and the flavor was great. For my own preference I took a bit of liquid out just before serving and whisked in a bit of flour till it was smooth and then poured it back into the cooker for about 20 minutes to thicken is up a bit. I prefer a thicker "stew". This was so tasty and just what I needed after a long day. I highly recommend:-) Read More
(74)
Rating: 5 stars
10/08/2006
My husband and his mom loved this recipe. We followed the directions to a T. My husband generally doesn't eat red meat so I was very happy he enjoyed this. I personally like a lot of flavors so I was happy with the seasoning and probably won't change that. To the reviewer below though it's red wine not red wine vinegar. That probably would taste really bad in a slow cooker. Great recipe overall. Thank you Read More
(51)
Rating: 4 stars
11/17/2005
This was easy and very good! Don't let the description that says a LOT of onion scare you...it is not at all overpowering. The only thing I expected to be different was the consistency...I thought it would be Thicker so maybe next time I can remedy that by adding less liquid. Ate it over cornbread and was very tasty and filling. Read More
(36)
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Rating: 1 stars
10/04/2006
My family did not like this at all. I took a few cues from other reviews and cut the rosemary and thyme in half. The red wine vinegar over powered all other spices. Read More
(29)
Rating: 5 stars
03/25/2007
This was probably the best beef stew I've made in a while if not ever. Both my husband and I enjoyed it but as a previous reviewer said I don't think this recipe will feed 6 people. I will definately make this again but next time I'll add mushrooms and a few more vegetables. Also a couple of Tbsps of quick-cooking tapioca will thicken the sauce while it cooks (a tip I learned from the booklet that came with my crock pot). Read More
(24)
Rating: 4 stars
07/20/2009
I MADE IT AS WRITTEN and it was good. Next time I will add more wine. It will NOT feed as many people as it says. I made it scaled for 6 servings and it barely fed my husband two kids (ages 2 and 5) and me. I didn't think the rosemary was overpowering at all either. I will make this again with the addition of more wine but will scale it for more people. Read More
(19)
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Rating: 5 stars
03/09/2014
Double the flour when coating the meat. After removing meat and adding onions sprinkle remaining flour over them. Brown onions and put meat back in pot. Add 3-4 tbs of tomato paste tossing all to coat. This gives a rich coating and adds another taste dimension and also helps thicken the stew Read More
(19)
Rating: 5 stars
07/31/2006
We really liked this stew; my husband especially loved it and said it was one of the best beef stews he's ever eaten. I did make a few changes. I didn't put any wine in and the second time I made I used half the thyme the recipe called for. The first time I made it we all thought the thyme flavor was a bit overpowering so we liked it better with less. Still a five star recipe! Read More
(17)
Rating: 4 stars
11/15/2005
This was very good. Easy to prepare and tasty. I left out the Wocestershire (only because I didn't have any) and it was still god. Next time I might add some mushrooms. Read More
(14)