Slow-Cooker Beef and Vegetable Stew with Red Wine
A hearty slow-cooked stew featuring tender beef cubes, sweet potatoes, zucchini, and mushrooms simmered in red wine and orange juice. The potato starch coating creates a rich, thick broth while fresh parsley and warm spices add depth. Perfect for busy weekdays or cozy weekend dinners, this comforting one-pot meal develops complex flavors during the long cooking process and fills your home with amazing aromas.
Ingredients
- 2 tablespoons oil, divided
- 2 ½ pounds beef stew cubeslamb stew cubes1:1
Works well with similar cooking time
- 3 tablespoons Manischewitz Potato Starch
- 2 teaspoons salt, divided
- ½ teaspoon pepper
- 1 onion, diced
- 1 zucchini, diced
- 1 sweet potato, diced
- 8 ounces mushrooms, diced
- ½ cup fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon powdered ginger
- 1 ½ cups Jeunesse Cabernet Sauvignon or other sweet red winebeef broth1:1
For alcohol-free version
- 1 cup orange juice
- 1 6-ounce tomato paste
- 2 cups water, approximately
- 1 tablespoon Manischewitz Potato Starch, dissolved in 2 tablespoons water
Instructions
- 1
Place meat cubes into a large bowl
- 2
Add potato starch, one teaspoon salt, and pepper and toss to coat
- 3
Heat one tablespoon oil in a large frying pan over high heat
- 4
Add meat to pan and sear about a minute per side, until browned
- 5
Put meat into the slowcooker
- 6
Heat remaining oil in pan
- 7
Add onions and remaining one teaspoon salt
- 8
Sauté, stirring occasionally, until onions start to brown, about five to eight minutes
- 9
Add onions to slow-cooker
- 10
Add all the vegetables, parsley, garlic, ginger, wine, juice, and tomato paste to the slow-cooker
- 11
Add about two cups of water, enough to cover the vegetables about three-quarters of the way up
- 12
Add potato starch and water mixture, then stir to combine
- 13
Cook on low for six to eight hours or on high for four to six hours, until meat is tender and soft
- 14
Season with additional salt and pepper to taste, if necessary
Tips
Searing the beef creates a flavorful crust that enhances the overall taste of the stew, so don't skip this step even though it adds time.
The potato starch helps thicken the stew naturally and keeps it gluten-free, but you can substitute with cornstarch if needed.
Let the stew rest for 10 minutes after cooking to allow the flavors to meld and the sauce to thicken slightly before serving.
Good to Know
Refrigerate for up to 4 days in airtight containers. The flavors continue to develop and improve overnight.
Can be assembled the night before and refrigerated, then transferred to slow cooker in the morning.
Serve hot with crusty bread, over mashed potatoes, or with rice to soak up the rich broth.
Common Mistakes
Don't skip searing the beef to avoid bland, gray meat
Add potato starch slurry at the end to avoid gummy texture from overcooking
Don't lift the slow cooker lid frequently to avoid extending cooking time
Substitutions
Gluten-Free Swaps
General Alternatives
Works well with similar cooking time
FAQ
Can I use a different cut of beef?
Yes, chuck roast cut into cubes works well, or any tough cut that benefits from long, slow cooking. Avoid tender cuts like sirloin.
What if I don't have red wine?
Substitute with additional beef broth, grape juice, or cranberry juice for sweetness. The flavor will be different but still delicious.
How long will this keep in the freezer?
Freeze for up to 3 months in freezer-safe containers. Thaw overnight in refrigerator before reheating gently on stovetop.