Go Back
Red Wine Mushroom Beef Stew with Potatoes and Carrots
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cubed
  • 8 ounces cremini mushrooms, quartered
  • 4 medium potatoes, peeled and cubed
  • 3 large carrots, peeled and sliced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste

Instructions
 

  • Season the beef cubes with salt and pepper, then toss them with the flour until lightly coated.
  • Heat a large skillet over medium-high heat and brown the beef in batches until seared on all sides. Transfer the browned beef to the slow cooker.
  • Add the mushrooms, potatoes, carrots, onion, and garlic to the slow cooker.
  • In a small bowl, whisk together the red wine, beef broth, tomato paste, and thyme. Pour this mixture over the ingredients in the slow cooker.
  • Stir everything gently to combine, then cover and cook on low for 7 to 8 hours until the beef is fork-tender and the vegetables are soft.
  • Taste and adjust seasoning with additional salt and pepper if needed before serving.

Notes

Brown the beef well before adding it to the slow cooker, as this step deepens the flavor from the red wine and mushrooms. If the stew seems thin at the end, remove the lid for the last 30 minutes to let it thicken. Leftovers reheat nicely on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife