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I usually make this on the weekend because it does require more prep than usual crockpot recipes. However, we love it! Personally I don't like tomato-y stew, but if you do, a can of diced tomatoes or paste would be a good addition.


  • 2 pounds cubed beef stew meat
  • 2 cups red wine, divided
  • 4 cloves garlic, minced, divided
  • 1 cup all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 Tbsp. extra virgin olive oil
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 4 potatoes, cubed
  • 1/2 cup frozen peas
  • 8 oz. sliced mushrooms, stems removed and cut in half
  • 2 bay leaves
  • 1 Tbsp. dried parsley
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. ground black pepper
  • 1 Tbsp. Worcestershire sauce
  • 2 cups beef broth
  • 3 tablespoons butter
  • 2 onions, sliced
  • 2 tablespoons all-purpose flour (optional)
  • 3 tablespoons water (optional)


  • Place meat, 2 cloves garlic, and 1 and 1/2 cup red wine in a container. Refrigerate for a couple hours, or overnight.
  • In a large plastic bag, combine flour, salt, and pepper. In batches, add meat and shake to coat.
  • Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside, about 5-7 minutes. Transfer meat to the crockpot, along with the broth, carrots, celery, potatoes, Worcestershire sauce, parsley, thyme, rosemary, and pepper.
  • In the same skillet, melt butter and saute onions and remaining garlic until softened; remove to the slow cooker.
  • Pour remaining red wine into the skillet, and deglaze the pan. Add liquid to crock pot.
  • Cook on low for 7-8 hours. During last 30-40 minutes, stir in mushrooms.
  • Stir in peas
  • If stew needs thickening, mix flour and water together and pour into crockpot. Cook uncovered for 15 minutes.

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