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Beef Stew with Red Wine

Beef Stew with Red Wine


  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 lbs. beef stew cubes
  • 2 Tablespoons vegetable oil
  • 1 can (14.5 oz.) whole peeled tomatoes, cut into pieces
  • 1 can (14.5 oz.) beef broth
  • 3/4 cup red wine
  • 2 packets onion soup mix
  • 1 teaspoon dried basil
  • 8 small red potatoes
  • 1 bag (16 oz.) carrots, peeled and cut into 2-inch pieces
  • 1 package (8 oz.) sliced mushrooms
  • 1 large onion, cut into eighths



  1. Stir flour, salt and pepper in large bowl; add beef. Toss to coat.
  2. Heat oil in slow cooker stovetop-safe cookware or large skillet over medium-high heat; add half of the beef. Cook until browned on all sides. Repeat with remaining beef.
  3. Place stovetop-safe cookware in base or place browned beef in cookware. Stir in tomatoes, beef broth, wine, onion soup mix and basil until well blended.
  4. Add potatoes, carrots, onion and mushrooms.
  5. Cover and cook on HIGH 6 hours or LOW 12 hours until meat is tender. Stir before serving.


Course: Soups, Stews and Chili, Main Course

Prep Time: 0-10 minutes

Cook Time: 5-6 hours, 7+ hours

Recommended Products: Slow Cookers

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