Slow Cooked Red Wine Beef Stew



Wine is beautiful. There is a wine for everything you can eat and it is loved world wide. As good as it is, every now and again for whatever reason you will end up with some left over in a bottle. The Dude and I went on a mountain getaway for the weekend and the last day we decided to open a bottle of wine to enjoy while we soaked in the outdoor hot tub. We never did finish the bottle and we ended up with a 1 1/2 cups of wine left over that I just couldn’t toss out. I decided it has been a long time since I threw a nice hearty beef stew together and it would be a perfect way to use the remaining wine. Results were pretty yummy!


  • 1 lbs bite sized stew meat ( usually chuck is used for stew meat but use any beef you prefer )
  • 1 & 1/2 cups red wine ( I used a Cab Sav but use whatever you have )
  •  4 & 1/2 cups beef broth or stock
  • 1 540 ml can Italian stewed tomatoes
  • 1 156 ml can tomato paste
  • 2 med russet potatoes, chopped into bite sized pieces
  • 1 med onion, chopped into bite sized pieces
  • 6 large garlic cloves, roughly chopped
  • 2 large carrots, chopped into bite sized pieces
  • 3 celery sticks, chopped into bite sized pieces
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup frozen green beens
  • 1 sprig fresh rosemary
  • 3-4 sprigs fresh thyme
  • 3 med bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp white pepper
  • salt and pepper to taste

Flour Coating for Stew Meat

  • 1/2 cup flour
  • 1/2 tsp  white pepper
  • 1/2 tbs coarse black pepper
  • 1 tsp seasoning salt
  • 1 tsp garlic poweder
  • 1 tsp onion powerder
  • 1 tsp dried basil
  • 1 tsp dried oregano


                    **For best results adjust the stew with all the dried herbs and spices a few minutes before serving**

  1. Combine all ingredients for flour coating into a large ziploc bag or bowl.
  2. Add beef of choice and toss until all meat is evenly coated.
  3. Remove beef from flour (keep flour!) and place into the bottom of your crock pot.
  4. Add chopped veggies into the flour mix and toss until evenly coated.
  5. Remove veggies and add with the beef to the bottom of the crock pot, take 1 tbs of the flour mix and sprinkle it on top of the meat and veggies and toss the remaining flour. (This will help the stew thicken as it cooks over the next 7-8 hours)
  6. Add the tomato paste into the meat and veggies and mix well. Then add the stewed tomatoes, red wine, beef broth and all the dried and fresh herbs and spices.
  7. Mix everything together until well combined, cover crock pot.

LOW: 7 – 8 hours

Make A Roux For Desired Thickness

A roux is basically flour and a liquid mixed together, making sure there are no clumps of flour. I believe you should use anything but water unless that is your only option. For this stew you will need to :

Remove 1 cup of the stew liquid 1 hour before it is finished. Allow it to cool off completely in a bowl. Once cooled add 4 tbs flour and whisk until completely smooth and well incorporated. It should be fairly thick

Slowly pour the roux into the stew while stirring quickly. Cover again and allow the stew to finish it’s last hour. The stew will become thicker the cooler it gets

If you prefer a stew that is not as thick, I would mix in small portions of the roux so you have more control over the thickness.



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